Flavours and Flair



February 2016




Written by , Posted in Savoury


If you are looking for a tasty vegetarian Lasagne option, check out our delicious Spinach & Feta Lasagne dish.

Featuring mouthwatering layers of pasta, spinach, feta and bechamel sauce- it’s guaranteed to please all the family.


- 1 kg x spinach, finely chopped
- 2 x cups shallots, chopped
- 400 x grams lasagne sheets
- 400 x grams Feta cheese, crumbled
- 2 x tablespoons olive oil, extra for greasing
- salt & pepper to taste
- Parmesan cheese, for sprinkling

For the Bechamel Sauce

- 500 x ml milk
- 3 x tablespoons plain flour
- 2 x tablespoons unsalted butter
- 2 x eggs whisked
- salt & pepper to taste


- Lightly grease baking dish with olive oil.
- Begin making sauce by melting the butter and stirring in the flour. Slowly add in milk, stirring vigorously to avoid lumps. Bring to a boil and allow to cook for a minute. Remove from heat.
- Add in whisked eggs, salt and pepper and stir continuously until well combined. Set aside.
- In a large bowl combine chopped spinach, shallots, olive oil and Feta cheese. Mix well with wooden spoon.
- Place some sheets of lasagne on bottom of baking dish and cover with some spinach mixture.
- Place another layer of lasagne sheets and add more of the spinach mixture. Continue layering the ingredients in this order until all ingredients are finished.
- Pour béchamel sauce evenly over the lasagne and sprinkle with Parmesan cheese.
- Cover with baking paper and aluminium foil and bake in a 200 degrees celsius (preheated) oven for 20 minutes. Uncover and bake for another 15 minutes or until golden brown.