Spinach And Ricotta Lasagna

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 180°c, 350°f, gas mark 4. melt 40g (1 1/2oz) butter in a saucepan, stir in 40g (1 1/2oz) flour and cook for 1 minute. gradually add 600ml (1pt) semi-skinned milk, stirring until you have a smooth thickened sauce. add 50g (1 3/4oz) grated cheddar cheese and simmer for 2 minutes.
• 2 cook 350g (12oz) spinach according to pack directions, cool a little and squeeze out any excess water. mix in 250g (9oz) ricotta and a good grating of nutmeg and freshly ground black pepper.
• 3 place half the spinach mix into the base of a 20cm x 20cm (8in x 8in), or similar, ovenproof dish.
• 4 place 2 lasagne sheets on top followed by a little of the sauce and a sprinkling of extra cheddar cheese. add a further 2 lasagne sheets.
• 5 place the remaining spinach mix in the dish, top with 2 more lasagne sheets and pour over the remaining sauce.
• 6 sprinkle with cheddar cheese and a sprinkle of nutmeg. cook for approximately 40 minutes until golden and bubbling. serve with a tomato and rocket salad.