Goats’ cheese lasagne with warm walnut sauce

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the lasagne

  • 100g/3½oz Parmesan
  • 150g/5½oz soft goats’ cheese
  • large pinch grated nutmeg
  • 1 tsp thyme leaves
  • 6 fresh lasagne sheets
  • 100g/3½oz baby spinach
  • salt

For the sauce

  • 1 tbsp red wine vinegar
  • 90g/3¼oz walnuts, toasted and chopped
  • 2 garlic cloves, crushed
  • 1 bunch fresh parsley, chopped
  • 1 pinch dried chilli flakes
  • 50ml/2fl oz–100ml/3½fl oz olive oil
  • salt and freshly ground black pepper