- 50 g Emborg Butter
- 50 g flour
- 1 l Emborg Full Cream Milk
- 200 g Emborg Shredded Mozzarella
- 600 g Emborg Chopped Spinach, thawed
- Zest of 1 organic lemon
- 6-8 lasagne sheets
- 75 g pine nuts
- 50 g breadcrumbs
Melt the butter, stir in the flour and whisk to form a beurre manié. Add milk, 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..