Spinach lasagne

Ingredients

• 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

• Method

  1. Preheat the oven to 190ºC/gas 5.
  2. 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.
  3. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
  4. 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.
  5. Bake for 30 minutes, or till golden.

http://www.jamieoliver.com/recipes/pasta-recipes/spinach-lasagne/