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Goat cheese lasagna with green vegetables

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Végétarienne Easy Casserole Plat à four
Prep time
15 minutes
Cooking time
35 minutes
8 people


  1. Cut the broccoli into small florets. Wash the florets, blanch them in salted boiling water, then cool in ice water
  2. Wash the spinach, blanch for 1 minute, then set aside
  3. Wash and chop the zucchini (finely), then blanch for 1 minute
  4. Peel and slice the leek (finely), wash well, then sweat in a little butter
  5. Chop the chives
  6. Prepare the béchamel: melt the butter in a saucepan, add the flour, and mix into a batter (called a "roux"). Cook for a few minutes while stirring continuously, then gradually add the milk and bring to a boil, stirring with a whisk
  7. Season with salt and pepper, then stir in the chives
  8. If your lasagna is fresh, cut it to the size of the dish; if it is dry, cook it in boiling water beforehand until soft
  9. Inside the dish, make layers of béchamel sauce, green vegetables, goat cheese and lasagna, repeat and finish with a thin layer of béchamel
  10. Bake in the oven for around 25 minutes. Once out of the oven, serve with a salad and enjoy!


  • 1 pack of lasagna (fresh or dry)
  • 1 goat cheese log
  • 1 head of broccoli
  • 300 g (10.6 oz) spinach
  • 1 zucchini
  • 1 leek
  • 1 bunch of chives
  • 50 g (3 and 1/2 tbsp) butter
  • 50 g (1.8 oz) flour
  • 50 cl (2 cups) milk
  • 1 tbsp olive oil
  • Salt, pepper




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)

Oven dish

Oven dish

The benefits of cooking in the oven

Use an oven dish to prepare delicious roasts and vegetables au gratin as well as lovely hearty family recipes like lasagna or moussaka.


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