We all love lasagne and this is a great variation, especially if you’re trying to eat less meat or are having vegetarians over for dinner.
You can also prepare this ahead of time and freeze it before baking, which makes this a great prepare-ahead dinner party dish.
Per serving 544 kcals, carbs 35.9g,
- butter 100g
- plain flour 100g
- semi-skimmed milk 600ml
- ricotta 400g
- parmesan 100g, grated
- whole nutmeg freshly grated
- spinach 200g, washed and roughly chopped
- spring onions 2 bunches, sliced
- dried lasagne sheets roughly 225g
- pesto 190g jar
- pinenuts 2 heaped tbsp
- watercress to serve
Melt the butter in a large pan, then stir in the flour and cook for 2 minutes. Whisk in the milk gradually, one splash at a time, to make a smooth sauce. Bring to a gentle bubble while still stirring, then cook for a couple of minutes until thickened.
Turn off the heat and whisk in the ricotta until smooth, followed by half of the parmesan. Season and add plenty of nutmeg. Spoon out a couple of ladlefuls of the sauce and reserve for the top of the lasagne, then stir the chopped spinach and spring onions into the rest of the sauce.
Spread a third of the spinach sauce over the bottom of a large baking dish (or 8 individual dishes). Add a layer of pasta, then spread or brush over a third of the pesto. Top with another third of the spinach sauce, followed by pasta and pesto, then repeat the layers once more. Add a final layer of pasta, then spread over the reserved white sauce. Scatter with the pinenuts and remaining parmesan. Freeze now.
Heat the oven to 180C/ fan 160C/gas 4 and bake for 40-45 minutes until bubbling, browned and crisp on top. Serve with watercress.