Spinach and Ricotta Lasagna

1. 1

   Preheat oven to 180C, 350F, gas mark 4.

2. 2

   Melt 40g (1 1/2oz) butter in a saucepan, stir in 40g (1 1/2oz) flour and cook for 1 minute.

3. 3

   Gradually add 600ml (1pt) semi-skinned milk, stirring until you have a smooth thickened sauce.

4. 4

   Add 50g (1 3/4oz) grated Cheddar cheese and simmer for 2 minutes.

5. 5

   Cook 350g (12oz) spinach according to pack directions, cool a little and squeeze out any excess water.

6. 6

   Mix in 250g (9oz) ricotta and a good grating of nutmeg and freshly ground black pepper.

7. 7

   Place half the spinach mix into the base of a 20cm x 20cm (8in x 8in), or similar, ovenproof dish.

8. 8

   Place 2 lasagne sheets on top followed by a little of the white sauce and a sprinkling of extra Cheddar cheese.

9. 9

   Add a further 2 lasagne sheets.

10. 10

    Place the remaining spinach mix in the dish, top with 2 more lasagne sheets and pour over the remaining sauce.

11. 11

    Sprinkle with Cheddar cheese and a sprinkle of nutmeg.

12. 12

    Cook for approximately 40 minutes until golden and bubbling.

13. 13

    Serve with a tomato and rocket salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.