less than 30 mins
less than 10 mins
By Matt Tebbutt
From Saturday Kitchen
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
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
To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag.
Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted.
Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other.
To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste.
Spoon the warm sauce over the lasagne and serve.