• For the White Sauce

  • 25g Kerrygold Original Irish Butter
  • 15g wheat flour
  • 400ml whole milk
  • 300g cream cheese
  • Salt & pepper
  • For the Lasagna

  • 750g frozen spinach
  • 2 cloves of garlic
  • 1 onion
  • 1 tbsp Kerrygold Original Irish Butter
  • 350g lasagna sheets, dried
  • Salt & pepper
  • Also

  • 200g Kerrygold Mature Cheddar, grated
  • 100g pine nuts, toasted
  • 2 sprigs dill


1. Place the butter in a saucepan and heat. Once foamy, add the flour and stir. Saute for 1-2 minutes while stirring. Pour the milk into the saucepan in a thin stream, stirring constantly.

2. Let the sauce simmer for 3-5 minutes, stirring frequently. Now add the cream cheese and mix in. Remove from stove.

3. Place the spinach in a saucepan, add 50ml water and defrost over medium heat. Once the spinach is thawed, put it in a colander, squeeze out the excess water and let cool slightly.

4. Peel and finely chop the garlic, peel and finely dice the onion. Put the butter in a saucepan and heat. Now saute the onion in it until translucent, add the garlic and saute for another 1-2 minutes.

5. Place the spinach in a pot and season with salt and pepper. Set aside. Roast the pine nuts in a pan without oil until fragrant and golden.

6. Preheat the oven to 200°C top/bottom heat and prepare a casserole dish. Now put some spinach in the casserole dish and spread it out, put lasagna sheets on top and place the white sauce on top.

7. Keep layering until all is used up. Finish with the white sauce and scatter pine nuts on top with the cheese.

8. Place in the oven on the middle rack for 30 minutes. Remove from the oven and let cool for 5 minutes then serve garnished with fresh dill.

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