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SPINACH AND RICOTTA LASAGNE
SERVES 12-18 FOR THE SAUCE
2.25LTR MILK
150G BUTTER
150G PLAIN FLOUR
3 BAY LEAVES
180G PARMESAN, FRESHLY GRATED
SALT AND FRESHLY GROUND PEPPER FOR THE LASAGNE
1.8KG FRESH SPINACH,STALKS REMOVED, WASHED AND DRAINED
675G RICOTTA
36 ISH LASAGNE SHEETS
KNOB OF BUTTER
¾ WHOLE NUTMEG FRESHLY GRATED
600G GORGONZOLA, CRUMBLED
600G MOZZARELLA, COARSLEY GRATED
SALT AND FRESHLY GROUND BLACK PEPPER
- Pre heat the oven to gas mark 4/350F/180C
- To make the sauce, put the butter, milk, flour and bay leaves in a pan, give it a good seasoning, and place over a medium heat. Whisk the whole lot continuously until it comes to a simmering point and thickens. Turn to lowest heat and allow to cook gently for 5 mins, then stir in 120g parmesan, turn off heat and discard bay leaves.
- Pop a knob of butter in a large saucepan, then pile in spinach leaves, sprinkle with a little salt, place over a medium heat with alid on, and cook for about 2 minutes, turning halfway through.
- Drain in a colander and when cool enough to handle squeeze out excess liquid. Place on a chopping board and chop finely, then transfer to bowl. Add the ricotta, then approx 450ml of the sauce, a good seasoning and the nutmeg.
- To assemble the lasagne, spread a quarter of the sauce in the bottom of a large, well buttered ovenproof lasagne dish/roasting tin. On top of that add a third of the spinach mixture, followed by sheets of lasagne to cover.
- Repeat the process, this time adding a third of the mozzarella, repeat again, finishing with a layer of pasta, topped with the rest of the sauce, the remaining mozzarella and parmesan. Place on middle shelf of oven for 50-60 minutes, until golden and bubbling. Allow to settle for ten minutes before serving.