Method

Pre- heat oven to 180°C fan.

Make the topping sauce by heating the milk in a saucepan with bay leaf, stock cube & onion, bring to a simmer then turn off heat & allow to infuse & cool.

In a pan add butter, salt & wilt the spinach, then put 1/3 of the spinach evenly spread out the bottom of a baking dish, then add 1/3 of the Ricotta cheese in tsp full's & 1/3 of the chopped tomato, lay sheets of the fresh lasagne over the top, then the next 1/3 of the spinach, cheese, tomato then another layer of lasagne, then the last 1/3 of filling, & top off the top with Lasagne sheets.

Pour cool milk mixture in to a jug through a sieve to remove bits, clean saucepan then place over a med heat, add butter, nutmeg & flour mix in then let if bubble for 1 minute, then with a whisk slowly add the milk into the pan & whisk as you go, when all the milk is in & the sauce is smooth let it boil for 1 minute stirring.

Pour topping sauce over the top sheets of Lasagne & smooth out with a spatula, then sprinkle over Parmesan cheese & bake for 25 to 30 mins or until golden brown on top.