Spinach and feta lasagne recipe
This vegetarian lasagne recipe made with spinach and feta is best served in small portions with a tomato, red onion and rocket salad, drizzled with sweet-sharp balsamic vinegar
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Cooking tools:
- Baking dish
- Oven
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Grater
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Spatula
- Colander
- Kitchen timer
- Aluminum foil
Ingredients
- 125g butter, plus extra to grease
- 500g leeks, thinly sliced
- 3 garlic cloves, crushed
- 600g baby leaf spinach
- generous grating of nutmeg (from a whole nutmeg)
- 100g plain flour
- 700ml milk
- 75g Parmesan, grated*
- 1 x 250g tub ricotta*
- 10 fresh egg lasagne sheets
- 250g feta*, crumbled
- 15g pine nuts
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