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Recipe By Jaxters

Ref: 764
Heading: Pasta
Cuisine: Italian
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :
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Ingredients & Prep

   800 g  Fresh washed & chopped Spinach
   300 g  Fresh lasagne sheets
   250 g  Ricotta cheese
   20 g  Butter salted
   2 Fresh Tomato's chopped
   1/4 tsp  Freshly ground black pepper
   1/4 tsp  Salt
  Topping Sauce
   600 ml  Full fat milk
   100 g  Parmesan cheese
   80 g  Butter salted
   50 g  Flour
   1 Onion chopped
   1 Veg stock cube or gel pot
   1 Bay leaf
   2 pinch  Ground nutmeg
   1/4 tsp  Freshly ground black pepper

Method

  Step 1
Pre- heat oven to 180°C fan.
  Step 2
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.
  Step 3
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.
  Step 4
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.
  Step 5
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.

Suggestion & Tips

Have with crusty bread & salad.
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