Spinach & Ricotta Lasagna With Pine Nuts

Ingredients

SAUCE

• 850 ml milk
• 50 g butter
• 50 g plain flour
• 1 bay leaf
• 60 g parmesan cheese
• salt & pepper

LASAGNA

• 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

Directions

1. 1

   Preheat the oven to 170°C (Fan forced).

2. 2

   Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good season.

3. 3

   Heat over a medium heat, whisking the whole lot continuously until it comes to a simmer point and has thickened. Cook for 5 minutes.

4. 4

   Stir in the parmesan and remove the flyleaf; set aside.

5. 5

   Remove the stalks from the spinach and wash thoroughly.

6. 6

   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.

7. 7

   Drain the spinach in a colander and allow to cool. Squeeze all the liquid out of the spinach and chop finely.

8. 8

   In a bowl combine the chopped spinach, ricotta, cream, nutmeg and salt and pepper to taste. Mix well and add the cheddar.

9. 9

   In a small frying pan over a medium heat and add the pine nuts and dry fry for about 1 minute to toast them.

10. 10

    To assemble the lasagna spread a 1/4 of the sauce into the bottom of a ovenproof dish (23cm x 23cm).

11. 11

    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.

12. 12

    Repeat the process until all ingredients are layered, finishing with a layer of pasta, the rest of the sauce and the remaining cheese.

13. 13

    Place in the oven and cook for 50-60 minutes or until the top is golden and bubbling.

14. 14

    Remove from the oven and allow to settle for 10 minutes.