Prep 20 mins
Cook 50 mins
Adapted by from Delia. Made tonight and even my spinach hating father tried some. I used shop bought bechamel sauce instead of the sauce recipe and it worked fine.
- 850 ml milk
- 50 g butter
- 50 g plain flour
- 1 bay leaf
- 60 g parmesan cheese
- salt & pepper
- 300 g spinach, fresh
- 1 kg ricotta cheese
- 250 g lasagna sheets, fresh if possible
- 30 g butter
- 1⁄2 teaspoon nutmeg
- 200 g cheddar cheese, grated
- 200 g mozzarella cheese
- 300 ml cream
- Preheat the oven to 170°C (Fan forced).
- Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good season.
- Heat over a medium heat, whisking the whole lot continuously until it comes to a simmer point and has thickened. Cook for 5 minutes.
- Stir in the parmesan and remove the flyleaf; set aside.
- Remove the stalks from the spinach and wash thoroughly.
- In a large saucepan put the knob of butter and spinach leaves together, put a lid on and cook for 2-3 minutes on medium heat, making sure the leaves dont burn.
- Drain the spinach in a colander and allow to cool. Squeeze all the liquid out of the spinach and chop finely.
- In a bowl combine the chopped spinach, ricotta, cream, nutmeg and salt and pepper to taste. Mix well and add the cheddar.
- In a small frying pan over a medium heat and add the pine nuts and dry fry for about 1 minute to toast them.
- To assemble the lasagna spread a 1/4 of the sauce into the bottom of a ovenproof dish (23cm x 23cm).
- Add a 1/4 of the spinach mixture, followed by a scattering a pine nuts and 1/4 of the mozzarella. Now place lasagna sheets on top, they may need to be torn to fit the dish.
- Repeat the process until all ingredients are layered, finishing with a layer of pasta, the rest of the sauce and the remaining cheese.
- Place in the oven and cook for 50-60 minutes or until the top is golden and bubbling.
- Remove from the oven and allow to settle for 10 minutes.