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 190°C/375°F/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 with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
3. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
4. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
5. 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.
6. Bake for 30 minutes, or till golden.

Source: Jamie Oliver