Spinach, bacon and feta lasagne

Recipe from: 6/1/2000 12:00:00 AM
Ingredients 12
Servings 6
Time 20 min

Ingredients

  • 600
    g
    spinach, stalks removed
  • 60
    g
    butter
  • 1
    onion, finely chopped
  • 250
    g
    rindless back bacon, chopped
  • 125
    ml
    feta cheese, crumbled
  • 150
    ml
    easy tomato sauce (see recipe)
  • 250
    ml
    grated mature Cheddar cheese
  • 400
    g
    lasagne sheets
  • WHITE SAUCE
  • 60
    g
    butter
  • 25
    g
    cake flour
  • 500
    ml
    milk
 

Method

45 min
 
Place spinach leaves in a saucepan with a little water. Bring to the boil, then reduce heat and cover. Steam for 5 minutes. Cool, then squeeze out liquid and shred finely. Heat butter in a saucepan and sauté onion until soft. Add bacon and increase heat. Fry for 5 minutes and add to spinach. Add feta and seasoning to taste. Set aside. WHITE SAUCE Melt butter over medium heat. Add flour and stir for 1 minute. Add milk gradually, stirring continuously. Continue to stir over medium heat until thickened and smooth. Stir in tomato sauce, half the cheese and seasoning to taste. Spread a layer of the sauce on to the bottom of a 25 x 35 cm ovenproof dish. Cover with a layer of lasagne sheets, a layer of spinach mixture and a layer of sauce. Repeat layers, ending with a layer of sauce. Sprinkle with remaining cheese and bake in a preheated oven at 180 ºC for 35 minutes. Serve hot. Serves 6. To freeze: Cool completely, cover and seal well. Freeze until needed. Defrost in the fridge. Reheat at 180 ºC for 35 minutes until piping hot.
 

 

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