Lasagne

• 1 kg bolognese sauce
• 2 tablespoons cornflour
• 200 g butter
• 2 cups spinach leaves
• 1 liter milk
• 1 cup cheddar cheese
• 200 g ricotta cheese
• 12 cup parmesan cheese
• 500 g lasagna sheets
• 1 cup breadcrumbs

1. melt the butter in a saucepan and then add the corn flour and cook on medium heat for a few minutes.
2. take off the heat and add the milk and stir.
3. put back on a high heat and continue stirring until the sauce thickens and then add the cheddar cheese and stir.
4. heat the Bolognese sauce.
5. in a heat proof dish layer the bechamel sauce, past sheets, spinach and Bolognese sauce.
6. I generally only do a couple of layers of pasta.
7. finish with breadcrumbs and parmesan and dot with ricotta cheese.
8. bake in a hot oven for 20 minutes with aluminium foil covering and then remove the alfoil for the last 10 minutes.

bolognese sauce, cornflour, butter, spinach leaves, milk, cheddar cheese, ricotta cheese, parmesan cheese, breadcrumbs

Taken from www.food.com/recipe/lasagne-525513 (may not work)