VegBox Recipes

Spinach, Blue Cheese & Pine Nut Lasagne

This is an amazingly delicious recipe for spinach lasagne. We kept going back for more. It takes a little effort, so you might want to make double and freeze half for another day - if it lasts that long!
Also works well with Swiss chard or kale.
 
 

Ingredients

Spinach lasagne is one of those recipes that either works or it doesn't. And unfortunately I have had too much experience of the "not-working" version over the years. You know the kind of thing - bland, slimy and difficult to finish a serving.

So this recipe was a revelation! My mother-in-law first made it for us and we polished off 4 people's portions between 2 of us (yes, piggies!). It is simply delicious.

It takes a bit of time to make, so you might want to do double and freeze half... or just eat it later :-)

Serves 4

1 packet of no-cook lasagne sheets
500g spinach (or kale / Swiss chard)
2 medium onions
4 cloves garlic
200g tub of half-fat creme fraiche (or Greek yoghurt)
75g pine nuts
200g blue cheese, such as Dolcelatte or Gorgonzola
200g mozarella
½ teaspoon grated nutmeg (fresh, if possible)
1 tablespoon olive oil

750ml milk
1 oz butter
2 heaped tablespoons cornflour
1 bay leaf
75g parmesan cheese (or Cheddar, if you don't have parmesan)
 

Method

  1. Pre-heat the oven to 180 C (gas mark 4, 350 F)

  2. Heat a large pan (dry) and add the pine nuts. Cook, stirring often, for 2-3 minutes, until they start to brown. Put them in a bowl, to stop them burning.

  3. Peel the onion and chop finely. Peel and crush the garlic.

  4. Wash the spinach leaves and dry thoroughly (a salad spinner is ideal). Chop roughly.

  5. Gently heat the olive oil in a large pan. Add the onion and garlic and saute for 5 minutes, until the onion is starting to go translucent.

  6. Add the spinach and the nutmeg and stir well. Cover and cook for 3 minutes, until the spinach has wilted.

  7. Mix in the creme fraiche. Crumble the blue cheese and add to the spinach mixture. Grate the mozarella and add. Stir well. Season with salt and pepper to taste.

  8. To make the sauce, put the milk in a pan, add the bay leaf and bring to a gently boil. Simmer for 5 minutes on the lowest heat setting. Remove the bay leaf. Turn off the heat.

  9. Mix the cornflour with 1 tablespoon milk or water, to form a thick paste. Pour into the milk, whisking constantly. Heat gently until the sauce thickens.

  10. Simmer gently for 3 minutes. Add more milk (a little at a time) if the sauce is too thick. Then add half ofthe cheese and stir well, to melt it. Season with salt & pepper to taste.

  11. Put ¼ of the cheese sauce into the bottom of a lasagne dish (about 9 or 10 inches in length). Cover this with ½ of the spinach mixture. Top with lasagne sheets.

  12. Repeat.

  13. Top the lasagne with the remaining cheese sauce. Sprinkle the top with the remaining cheese.

  14. Bake for about 45 minutes until the lasagne is bubbling and the top is golden brown.

Top tip: this is easier to serve if you let it stand for 10 minutes after baking.
 

Time From Cupboard-To-Table

1 ¼ hrs
 

Notes & Variations on Spinach, Blue Cheese & Pine Nut Lasagne

Remember you can use kale or Swiss chard, instead of the spinach.

Try topping the lasagne with a couple of handfuls of mixed seeds, before baking, to add more protein.
 
 
 

Get the free newsletter

Veg Box Recipes Newsletter

Make sure you always stay up-to-date with our latest seasonal hints, tips and recipes. Plus exclusive discounts and competitions from ethical companies.

And it's free!


Subscribe now

 

Rate It!

Have you tried this recipe? Tell us what you think of it.

 




Find more recipes

 

Spinach Recipes

Denise Tolson's Smoked Haddock and Early Apples
Apples come into season in the UK in August, and there are varieties in season all the way through till the end of March.

Denise Tolson, VegBox Regular and our "Appointed Apple-Afficionado for August", recommends a savoury recipe using smoked haddock and early season apples.
Mozarella and Aubergine Baguette

BAGUETTES FILLED WITH AUBERGINE (EGGPLANT) AND MOZARELLA

Aubergines don't have to be reserved for stews, casseroles and bakes! As they are quick to cook and tasty, aubergines also work well as a snack food.

Aubergine and mozarella baguettes make a delicious light lunchtime meal. Add chips and a spicy salsa for a bigger meal.

Broccoli & Kale Stir Fry
This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
Quiche with Chard and (Ethically-sourced) Chicken
This recipe was submitted to us by Justin, who says:

"Well, I had some red chard I didn't know what to do with, so I figured I could put it in a spinach quiche (in place of the spinach of course). And it came out splendidly."

We say: "Good on ya, Justin ... GRRREAT recipe! And thanks for the great photo from your blog."
Aubergine & Courgette Bake
This is a great way of using up spare courgettes and aubergines, towards the end of the veg box's week. And it's so easy!
Kale Pesto Pasta
This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.
 
 

Pine Nut Recipes

Herby Seed Bread
Herbs and seeds can transform a simple loaf of bread. Baking your own is actually surprisingly easy, especially once youíve practised a few times.
Brussel Sprouts Salad
Fresh, young sprouts work well in this raw salad. The sweetness of Balsamic vinegar gives it a delicious twist and the pumpkin seeds and pine nuts give it a nutty crunch.
Fennel, Orange And Watercress Salad

This is a delicious spring salad, when fennel and watercress are readily available and the freshest, juiciest oranges are available from the Med.

It's only recently that I've worked out how to cook fennel and I've discovered some delicious fennel recipes, of which this is my personal favourite.

I have to admit I wasn't a big fan of fennel, until my mother-in-law made this salad for me. It even persuaded my fussy-eater sister that fennel was worth eating!

Fennel And Carrot Coleslaw
If you enjoy the slightly aniseed taste of fennel, then youíll love this coleslaw. If youíre not yet convinced, then rest assured that the carrots and other ingredients temper the aniseed and you might actually find you enjoy fennel!
Mediterranean Grean Bean Salad
This salad is simple to make and packed with flavour. Using the earliest French beans of the season makes it a delicious treat. Feta, pine nuts and the dressing give a Mediterranean feel.
Jerusalem Artichokes With Pine Nuts
This is a lovely way of serving Jerusalem artichokes. The garlic and ginger give the dish a spicy, warming feel, while the toasted pine nuts beautifully compliment the flavour of the artichokes.
 
 

Kale Recipes

Broccoli & Kale Stir Fry
This is a great recipe for a quick lunchtime stir fry. It uses broccoli and kale (or dark-leafed cabbage or spinach) because these are so rich in nutrients. It can easily be adapted to have a Japanese style, if you prefer.
Autumn Vegetable Stir Fry
This is a quick and easy way of using up any leftovers in your autumn veg box. We've listed the ingredients we most commonly use, but you can adapt this recipe to suit whatever you've got spare.
Black Nero Cabbage Soup
I must confess I never thought I would fall for "cabbage soup"!

So I was really surprised by how delicious this recipe is. Even my toddler came back for third helpings, which is unheard of...

Note: you can use kale or Savoy cabbage, too.
Spicy Cabbage Soup
You can use any type of cabbage for this recipe, so itís a great way of using up leftovers. Spices are a good way of boosting your metabolic rate, which can get sluggish in winter, so this soup should leave you feeling full of energy.
Kale Pesto Pasta
This is a brilliant way of sneaking kale past fussy eaters. The garlic helps reduce the bitterness of the kale and the pine nuts add a sweet, nutty flavour. It also works well with spinach, chard or black nero cabbage.
Kale And Roquefort Parcels
If youíve got an excess of kale and a household thatís close to being fed up of eating it, hereís a recipe that should inspire them again. Or see the variations for ideas with chard or spinach.
 
 
 
 

Bookmark and Share

Bookmark and Share

BBC LONDON Featured on Badge