Aligot, spinach and Roquefort lasagne

  • 4
  • 1 hour 35 minutes plus 30 mins for chilling the pasta
5.00

This lasagne layers aligot with spinach and lasagna sheets. The creamy aligot adds richness, complementing the fresh spinach and sharp Roquefort.

First published in 2024

Ingredients

Metric

Imperial

Aligot

Lasagne

Method

1

Begin by preparing the aligot. Place the diced potatoes into a pot of cold, salted water and bring up to a boil. Cook until the potatoes are fork tender – this should take around 15 minutes

2

Drain the potatoes and return them to the pot, then mash them until smooth

3

Over a low heat, gradually add the butter to the potatoes whilst stirring

4

Warm the milk in a separate pan and gradually add it into the potato mix, stirring until fully incorporated

  • 150ml of whole milk
5

Stir in the grated mozzarella and Gruyère cheese. Keep stirring until the mix is smooth, elastic and stretchy. Season with salt and pepper to taste

6

Next, mix together the 00 pasta flour with the eggs until well combined

7

Tip onto a lightly floured surface and knead well for around 10 minutes until smooth and elastic

8

Wrap in cling film and leave to chill for 30 minutes in the fridge, before rolling out into thin sheets using a pasta machine

9

Slice the lasagne sheets into equal sizes then set aside until assembly

10

Heat the olive oil in a large pan over medium heat, then add in the garlic and sauté for around a minute or so 

11

Add the spinach to the pan and cook until wilted, then season with salt and pepper to taste

12

Preheat the oven to 180°C fan

13

Spread a thin layer of aligot on the bottom of a 20 cm square baking dish

14

Place a layer of lasagne sheets over the aligot, then spread a layer of aligot over the lasagne sheets followed by a layer of spinach. Sprinkle some crumbled Roquefort over the top

15

Repeat the layering process (lasagne sheets, aligot, spinach, Roquefort) until you have used up all of the ingredients, finishing with a layer of aligot on top

16

Sprinkle over the Gruyère to finish

17

Cover the lasagne with tin foil, then bake for 25 minutes

18

Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly 

19

To serve, remove the lasagne from the oven and leave to cool for 5–10 minutes before slicing and serving 

First published in 2024

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