This is such a simple but very delicious recipe. I love it! Sometimes I do cheat with the white sauce and buy it from a very good brand in a package. Though, nothing beats the real stuff. Great dish to cook for many, the vegetarians would appreciate it very much! -enjoy-
Ingredients (serves 6)
70 g unsalted butter
50 g plain flour
800 ml milk
1 fresh bay leaf
800 g spinach
200 g ricotta cheese
1 whole nutmeg , for grating
300 g fresh lasagne sheets
100 g Parmesan cheese
Preheat the oven to 190ºC/gas 5.
Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season, add the bay leaf and simmer for 5 minutes. Turn off heat.
Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain and, when cool enough to handle, squeeze out the liquid.
Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
Bake for 30 minutes, or till golden.