Spinach & Ricotta Lasagna With Pine Nuts

  1. Preheat the oven to 170u0b0C (Fan forced).
  2. Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good season.
  3. Heat over a medium heat, whisking the whole lot continuously until it comes to a simmer point and has thickened. Cook for 5 minutes.
  4. Stir in the parmesan and remove the flyleaf; set aside.
  5. Remove the stalks from the spinach and wash thoroughly.
  6. In a large saucepan put the knob of butter and spinach leaves together, put a lid on and cook for 2-3 minutes on medium heat, making sure the leaves dont burn.
  7. Drain the spinach in a colander and allow to cool. Squeeze all the liquid out of the spinach and chop finely.
  8. In a bowl combine the chopped spinach, ricotta, cream, nutmeg and salt and pepper to taste. Mix well and add the cheddar.
  9. In a small frying pan over a medium heat and add the pine nuts and dry fry for about 1 minute to toast them.
  10. To assemble the lasagna spread a 1/4 of the sauce into the bottom of a ovenproof dish (23cm x 23cm).
  11. Add a 1/4 of the spinach mixture, followed by a scattering a pine nuts and 1/4 of the mozzarella. Now place lasagna sheets on top, they may need to be torn to fit the dish.
  12. Repeat the process until all ingredients are layered, finishing with a layer of pasta, the rest of the sauce and the remaining cheese.
  13. Place in the oven and cook for 50-60 minutes or until the top is golden and bubbling.
  14. Remove from the oven and allow to settle for 10 minutes.

milk, butter, flour, bay leaf, parmesan cheese, salt, lasagna, spinach, ricotta cheese, lasagna sheets, butter, nutmeg, cheddar cheese, mozzarella cheese, cream

Taken from www.food.com/recipe/spinach-ricotta-lasagna-with-pine-nuts-298032 (may not work)

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