100 g butter
100 g plain flour
600 ml semi-skimmed milk
400 g ricotta
100 g parmesan, grated
whole nutmeg, freshly grated
200 g spinach, washed and roughly chopped
2 bunches spring onions, sliced
roughly 225 g dried lasagne sheets
190 g jar pesto
2 tbsp pinenuts
Watercress, to serve
- Melt the butter in a large pan, then stir in the flour and cook for 2 minutes. Whisk in the milk gradually, one splash at a time, to make a smooth sauce. Bring to a gentle bubble while still stirring, then cook for a couple of minutes until thickened.
- Turn off the heat and whisk in the ricotta until smooth, followed by half of the parmesan. Season and add plenty of nutmeg. Spoon out a couple of ladlefuls of the sauce and reserve for the top of the lasagne, then stir the chopped spinach and spring onions into the rest of the sauce.
- Spread a third of the spinach sauce over the bottom of a large baking dish (or 8 individual dishes). Add a layer of pasta, then spread or brush over a third of the pesto. Top with another third of the spinach sauce, followed by pasta and pesto, then repeat the layers once more. Add a final layer of pasta, then spread over the reserved white sauce. Scatter with the pinenuts and remaining parmesan. Freeze now if not immediately using.
- Heat the oven to 180C/fan 160C and bake for 40-45 minutes until bubbling, browned and crisp on top. Serve with watercress.