Spinach Lasagne

Spinach Lasagne


  • 50 g Emborg Butter
  • 50 g Flour
  • 500 ml Emborg Full Cream Milk
  • 200 ml Emborg Cooking Cream
  • 200 g Emborg Shredded Mozzarella
  • 600 g Emborg Chopped Spinach (thawed)
  • Zest of 1 Lemon
  • Zest of 1 Lemon
  • 75 g Pine Nuts
  • 50 g Breadcrumbs

Spinach lasagne is one of Emborgs favorite dishes. Try it by following these simple steps. 


Melt the butter, stir in the flour and whisk to form a beurre manié. Add milk and cooking cream a little at a time and then fold in the cheese to form a cheese sauce.

Assemble the lasagne: start with 1/4 of the spinach, 1/4 of the cheese sauce, sprinkle with a little lemon zest and top with lasagne sheets.

Repeat and finish the last layer with spinach and cheese sauce. Then sprinkle with chopped pine nuts and some breadcrumbs.

Bake in the oven at 200 °C for about 40 minutes.