Spinach and ricotta lasagne

• 300ml double cream
• 100ml full fat milk
• 1 tsp grated nutmeg
• 1 clove of garlic, pressed
• 1 tsp plain flour
• 100g grated parmesan
• 700g frozen spinach (or 1kg fresh)
• 150g ricotta cheese
• 50g blue cheese, Stilton, Roquefort or other
• 9-10 lasagne sheets, fresh or dried
• 200g grated or sliced cooking mozzarella
• salt and pepper

METHOD

1. Pour the cream and almost all of the milk into a saucepan, add the nutmeg and garlic and some salt and pepper. Bring it to the boil, then turn down the heat and simmer for at least 10 minutes. Check for thickness – you might not need to add flour but if it looks too thin, mix the flour with a little remaining cold milk and add to the sauce. Keep the sauce on the simmer for 5 minutes longer, whisking or stirring every so often. Add a third of the parmesan and mix well.

2. Place the frozen spinach in a microwavable bowl and microwave on half power for 5 minutes, then on full power for 3 minutes. If using fresh spinach, wash it and microwave for 2 minutes until completely wilted. Leave to cool.

3. Squeeze as much moisture as you can from the spinach and chop it roughly. Mix with the ricotta and the blue cheese and season with salt and pepper.

4. Lightly butter a baking dish 30 x 20cm or similar and at least 6cm deep. Now build the lasagne as follows: a third of the sauce, 2 ½ lasagne sheets, half the spinach mixture, a third of the mozzarella, 2 ½ lasagne sheets, a third of the sauce, the other half of spinach, a third of mozzarella, 2 ½ lasagne sheets, remaining third of the sauce, remaining third of the mozzarella and the remaining parmesan on top.

5. Bake in the oven preheated to 180C/350F/gas4 for about 50-60 minutes until bubbling and golden on top. let it stand for 10 minutes before cutting.

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See also

provolone pasta bake

leek and mushroom penne bake