500 g spinach leaves, washed, drained
300 g firm ricotta
2 cloves garlic, finely chopped
100 g parmesan, finely grated
Salt and freshly ground black pepper, to season
freshly grated nutmeg, to season
375 g instant dried lasagne sheets
1 bunch basil to serve
50 g butter
2 tbsp plain flour
400 ml milk
1 tbsp olive oil
1 eschalot, finely chopped
400 g can diced tomatoes
½ tsp dried oregano
½ tsp dried basil
Put spinach in a medium saucepan of salted boiling water. Drain and refresh in iced water, then squeeze out as much water as possible. Finely chop and combine in a large bowl with ricotta, garlic, egg and half of the parmesan to form a smooth, spreadable paste. Season with salt, if necessary, pepper and nutmeg.
- To make bechamel sauce, melt butter in a small saucepan over a medium-high heat. Stir in flour and cook, stirring, for 1-2 minutes. Remove from heat and slowly add milk, whisking until combined. Return to heat and cook, stirring, for 4 minutes or until mixture thickens. Season with salt and pepper.
- To make tomato sauce, heat oil in a large frying pan over a medium-high heat. Add eschalot and cook for 1-2 minutes. Add tomato and dried herbs, then reduce heat and simmer for 4-5 minutes. Season with salt and pepper.
- Preheat oven to 200°C. To assemble dish, spread a little of the tomato sauce over base of a 30 x 25cm baking dish. Lay one-third of the lasagne sheets over sauce, top with one-third of the spinach mixture and drizzle with one-third of the bechamel. Repeat twice to complete two more layers. Sprinkle over remaining parmesan and bake for 45 minutes or until golden brown. Sprinkle over basil leaves and serve.