Ingredients

For the white sauce:

  • 50 g unsalted butter
  • 50 g plain flour
  • 600 ml semi-skimmed milk
  • 1 whole nutmeg, to grate

For the lasagne:

  • 600 g fresh baby spinach
  • 25 g pine nuts
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 250 g ricotta cheese
  • 50 g parmesan, finely grated
  • freshly ground black pepper
  • 3 large courgettes, thinly sliced

Method

To make the white sauce:

  1. 1

    Heat the butter in a saucepan, add the flour and cook for 2 minutes. Remove from the heat and whisk in the milk. Bring almost to the boil, reduce the heat and then simmer for 4 minutes. Season with the freshly ground nutmeg.

To make the lasagne:

  1. 1

     

    Preheat the oven to 200˚C / fan 180˚C / gas 6. Meanwhile, place the spinach in a large saucepan and add a splash of water. Cook over a medium-high heat for 2-3 minutes until wilted. You may need to do this in batches. Tip into a colander to drain and, when cool enough to handle, squeeze out all the excess moisture and roughly chop.

     

  2. 2

    Place the pine nuts in a medium saucepan and carefully toast over a low heat. Set to one side. In the same pan, heat the oil, add the onion and gently cook for 5 minutes until softened. Add the garlic and cook for a further 2 minutes. Place the spinach in a bowl, add the onion mixture, ricotta and half the parmesan. Season with black pepper and combine well.

  3. 3

    To assemble, place a third of the courgettes in the base of a 2 litre baking dish. Add a third of the white sauce and half of the spinach mixture. Scatter with pine nuts and add another third of courgettes. Add another third of white sauce and the remaining spinach mixture. Scatter with the remaining pine nuts and use the remainder of the courgette. Finally add the remainder of the white sauce and finish with a scattering of parmesan. Bake for 45 minutes until golden and bubbling.

Nutritional Details

Each serving provides
  • Energy 1377kj 329kcal 16%
  • Fat 20.5g 29%
  • Saturates 9.7g 49%
  • Sugars 9.3g 10%
  • Salt 0.37g 6%

% of the Reference Intakes

Typical values per 100g: Energy 352kj/84kcal

Each serving provides

19.3g carbohydrate 2.9g fibre 15.4g protein

 
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