Goat's cheese and spinach bake
| Recipe By: | Phillippa Cheifitz |
| Serves: | 4 |
| Cooking Time: | 40 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 40 g spinach, finely sliced
- 2 to 3 Tbsp olive oil, to drizzle
- 1 tsp garlic, crushed
- sea salt and freshly ground black pepper, to taste
- 10 lasagne sheets
- 1 400g tin chopped Italian tomatoes
- 2 x 100 g log chevin goat's milk cheese
- 1 cup (plus extra for sprinkling) pecorino cheese, grated
- 3 1/2 cups good quality vegetable stock
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 190°C.
- Pour boiling water over the spinach or Swiss chard and leave for about 5 minutes to wilt. Drain well then chop roughly.
- Turn into a heated pan and stir until all the water evaporates. Mix with 2 T olive oil, 1 clove crushed garlic and seasoning, to taste.
- Add 1 T olive oil to a saucepan over a high heat. When hot, add the remaining garlic and the tomato and season to taste.
- Reduce over a high heat, then blend and check seasoning. Oil a baking tin or dish, then line it with pasta sheets. Spread thinly with tomato sauce then spoon over the sautéed spinach.
- Add rounds of chevin and sprinkle with grated pecorino. Repeat, ending with a pasta sheet. Pour in the stock, lifting the pasta to make space for it.
- Sprinkle with a little more pecorino, drizzle with the remaining olive oil and bake for 30 minutes, or until the pasta is tender and the top golden. Allow to stand for 5 minutes before serving.
Per serving: 2360.4 kJ, 22.1 g protein, 33.9 g fat, 44.5 g carbs
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