Spinach and Ricotta Lasagna

• 40 g butter
• 40 g flour
• 600 ml semi-skinned milk
• 50 g grated cheddar cheese
• 350 g spinach
• 250 g ricotta cheese
• good grating nutmeg
• fresh ground black pepper
• 6 lasagna sheets

1. Preheat oven to 180C, 350F, gas mark 4.
2. Melt 40g (1 1/2oz) butter in a saucepan, stir in 40g (1 1/2oz) flour and cook for 1 minute.
3. Gradually add 600ml (1pt) semi-skinned milk, stirring until you have a smooth thickened sauce.
4. Add 50g (1 3/4oz) grated Cheddar cheese and simmer for 2 minutes.
5. Cook 350g (12oz) spinach according to pack directions, cool a little and squeeze out any excess water.
6. Mix in 250g (9oz) ricotta and a good grating of nutmeg and freshly ground black pepper.
7. Place half the spinach mix into the base of a 20cm x 20cm (8in x 8in), or similar, ovenproof dish.
8. Place 2 lasagne sheets on top followed by a little of the white sauce and a sprinkling of extra Cheddar cheese.
9. Add a further 2 lasagne sheets.
10. Place the remaining spinach mix in the dish, top with 2 more lasagne sheets and pour over the remaining sauce.
11. Sprinkle with Cheddar cheese and a sprinkle of nutmeg.
12. Cook for approximately 40 minutes until golden and bubbling.
13. Serve with a tomato and rocket salad.

butter, flour, milk, cheddar cheese, spinach, ricotta cheese, nutmeg, fresh ground black pepper, lasagna sheets

Taken from www.food.com/recipe/spinach-and-ricotta-lasagna-130276 (may not work)