Spinach and Goat Cheese Lasagna Recipe

Preparation of the ingredients: Thaw the spinach covered and on low heat with salt in a skillet. Stir occasionally. Meanwhile, slice the goat cheese into thin slices (3-4 mm thick).

Preparation of the filling Once the spinach has thawed, add 200 ml of semi-thick cream and pepper. Heat the cream gently for 5 minutes, then set aside. Preheat the oven to 190°C (thermostat 6-7).

Assembly: Place a large lasagna sheet in a cake mold, spread about 4-5 tablespoons of spinach, add 4-5 rounds of cheese, cover with grated cheese, place another lasagna sheet on top and gently press down to compress everything. Repeat the process until you reach 1 cm from the edge, and on the last lasagna sheet, add the remaining cream instead of the spinach, then the cheese, and finally the grated cheese.

Baking Bake the cake mold for 30 to 45 minutes at 180°C. Check the cooking after 30-35 minutes and switch to broil for 10 minutes (watch closely) to brown the top. Let it rest for 10 minutes before serving.