Categories: dairy, main course

Ingredients

• 3 cups milk
• 4 TBS Butter
• 4 TBS flour
• 1 bay leaf
• 2.5 oz (60 g) Parmesan (Parmigiano Reggiano),
• 1 lb 5 oz defrosted frozen spincach
• 8 oz fat free ricotta
• 10 lasagne sheets
• 4 TBS pine nuts
• 1/4 whole nutmeg, grated
• 3.5 oz blue cheese
• some for the top Mozzarella, coarsely grated
• salt and pepper

Directions

1. preheat the oven to 350

2. Sauce: all-in-one method. This means placing the milk, butter, flour and bay leaf together in a saucepan, giving it a good seasoning, then, over a medium heat, whisking the whole lot together continually until it comes to simmering point and has thickened. Now turn the heat down to its lowest possible setting and allow the sauce to cook gently for 5 minutes. After that, stir in 2 oz (50 g) of the Parmesan, then remove it from the heat, discard the bay leaf and place some clingfilm over the surface to prevent a skin from forming.

3. cheese: defrosted spinach, add the ricotta, then approximately 5 fl oz (150 ml) of the sauce. Give it a good seasoning of salt and pepper and add the grated nutmeg. Then mix everything together really thoroughly and, finally, fold in the crumbled Gorgonzola.

4. toast pine nuts

5. assemble the lasagna in a 9×9:

6. fifth of the sauce

7. noodle layer

8. sauce

9. cheese/spinach

10. pine nuts

11. noodle

12. repeat sauce- cheese-pinenuts-noodle.

13. finish with sauce and the rest of the parm or some mozzerella

14. bake for 50-60 minutes, until the top is golden and bubbling. Then remove it from the oven and let it settle for about 10 minutes before serving.

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