Spinach lasagne

Spinach lasagne

Serves 4 Serves 4
Ready in 45 min. Ready in 45 min.


  • 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
  • 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..