fancy that!Posted: March 10, 2010
you guys, i love when other people are willing to have phil and i round for dinner. it is NOT an easy task, and i am thoroughly impressed when folks insist on making the effort to prepare a, let’s face it, pretty weird meal that we can all enjoy. of course, i love to cook. but sometimes it’s nice to let someone else do it for you – or collaborate on something!
phil’s brother will and his fiancee josie had us over on sunday – we discussed the menu ahead of time, and it looked amazing. a spinach and goat’s cheese lasagne with a vegan bechamel sauce. bechamel! so fancy! we all pitched in together to make this meal – it was a collaborative effort. and i have to say, i think the final product was lovely! it’s been so long since i’ve had a pasta dish that didn’t have a tomato-based sauce – was really nice to try a white sauce for a change. and the combination of spinach / goat’s cheese / nutmeg was YUM. and look how pretty it is with a sprinkling of kale chips on top for decoration! adorable!
spinach & goat’s cheese lasagne
- 1 pack of lasagne sheets
- 2 packs of soft goat’s cheese, sliced
- 1 onion, diced
- 2 bags of spinach, washed
- 4 tbsp olive oil
- 1 cup vegan bechamel sauce (1 cup rice milk, 4 tsp veg oil, 2 tbsp flour, salt, pepper, nutmeg)
- salt and pepper
- preheat the oven to 350F / gas mark 4.
- heat the oil in a pan, peel and chop onion, then saute for 10 minutes. leave to cool.
- meanwhile, cook pasta in boiling salt water and strain. cook spinach in same salt water used for pasta. strain, then add to onions, stirring constantly. season.
- make the vegan bechamel sauce: heat the oil in a small saucepan over medium heat. add the flour, stir it in quickly with a wooden spoon, and cook for 2-3 minutes, stirring continuously, without coloring. remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition. bring to a gentle simmer and cook for 5-7 minutes, stirring continuously, until thickened to a velvety consistency. remove from the heat, season with salt, pepper, and nutmeg, and use while still warm.
- thinly slice goat’s cheese, take an oven dish and layer lasagne, spinach and onions, goat’s cheese, then bechamel until you have used all ingredients. finish with a layer of goat’s cheese.
- cook in the oven for 30 minutes, or until the top layer is lightly browned and bubbly.
lesson learned: lasagne sheets are tricky guys. they like to stick together and cause a fuss. but gosh they are tasty!