Serves 4
Ingredients
For Bechamel Sauce
Method
1. Preheat oven to 180 °C.
2. Boil a large pot of boiling salted water, cook pasta 3 sheets at a time for half the recommended cooking time on the packet, or until pasta is plyable but still slightly card in the centre. Drain pasta sheets and place on flat in single layers on clean tea towels. 3. Place washed and still wet spinach in a dry pan. Cover and place over medium heat and cook for approx. 5 minutes until tender stirring frequently.
4. Drain spinach and let cool for a couple of minutes, then with your hands squeeze all excess liquid out, and coursely chop.
5. In a bowl combine spinach, ricotta and butter. Season with salt, pepper and nutmeg. Set aside.
6. For the bechamel sauce, in a medium sized saucepan melt the butter over medium heat, stir in flour and cook for about 1 minute, turn the burner to low and graduall add the milk, whisking constantly until sauce thickens, this should take about 2 minutes. Bring to the boil and then remove from heat. Season with salt, pepper and nutmeg to taste.
7. Layer a thin layer of the bechamel saucer in a 30cm x 20 x 7.5cm buttered oven proof lasane dish, lay 3 pasta sheets on top. Spread a 1/4 of the spinach mixture on top of the pasta, pour over a 1/4 of the bechamel sauce and sprinkle a 1/4 of the parmeson over the top. Repeat these layers until completed finishing with the Parmeson on top.
8. Bake for 25 minutes or until golden and bubbling. Stand for 5 minutes and serve with a fresh green salad.
* This recipe can be frozen uncooked for approx. 3 weeks.*
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