Discover our wood oven Maximus baked goat cheese and spinach lasagna recipe: homemade béchamel, mozzarella di bufala, goat cheese, and spinach. A light and delicious version with a subtle smoky flavor.
Difficulty
Preparation30 minutes
Cooking35 minutes
Servings5
Ingredients
400 g chopped, drained spinach
50 g spinach leaves
150 g tomato sauce
300 g goat's cheese log, sliced
150 g smoked bacon pieces (optional)
250 g buffalo mozzarella
10 g olive oil
8 lasagne sheets
Béchamel: 500 g milk, 35 g butter, 35 g flour, salt and pepper
Instructions
Béchamel
Melt the butter in a saucepan without letting it brown. Add the flour and let it turn lightly golden.
Add salt and pepper. Gradually stir in the milk, mixing constantly. Let it thicken to the consistency of yoghurt.
Assembly and baking
Brush the bottom of the dish with olive oil. Add lasagne sheets, a layer of béchamel, chopped spinach and mozzarella. Repeat.
Add another layer of pasta, cover with tomato sauce, then line with spinach leaves and goat's cheese.
Finish with a last layer of pasta, the rest of the béchamel, the goat's cheese, the mozzarella and the smoked bacon pieces (optional).
Bake at 200°C in the centre of the Maximus oven. Cook for 35 minutes, turning the dish for even cooking. Serve hot.
