Spinach lasagne with one piece cut out in a traybake on a blue checked tablecloth

Spinach lasagne

Spinach lasagne with one piece cut out in a traybake on a blue checked tablecloth

50 mins

Not Too Tricky

serves 6

nutrition per serving

412.8

Calories


22.8g

Fat


13.8g

Saturates


9.7g

Sugars


1.5g

Salt


21.5g

Protein


31.7g

Carbs


3g

Fibre


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Kate McCullough

Ingredients

70g unsalted butter

50g plain flour

800ml milk

1 fresh bay leaf

800g spinach

200g ricotta cheese

1 whole nutmeg, for grating

300g fresh lasagne sheets

100g Parmesan cheese

Method

  1. Preheat the oven to 190°C/375°F/gas 5.
  2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
  3. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
  4. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
  5. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
  6. Bake for 30 minutes, or till golden.

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