Spinach and Ricotta Lasagne

Choose your largest casserole pan and melt the butter over a low heat then add the chopped onion, garlic and dried herbs. Fry for about 5 minutes then add the spinach.  (If you have washed your spinach before using make sure it has drained and dried. )  Pop a lid on the casserole pan and leave to sweat down for 5 minutes.  Remove the lid, give a good stir then cook without a lid for a few minutes so that any liquid in the pan evaporates.  Take off the heat then stir in the ricotta cheese and seasoning.  Set aside.

In a medium saucepan place the sauce ingredients. You will need the butter, cut into cubes, the flour, milk, nutmeg and salt and pepper.  Stir over a low heat until the butter melts then increase the heat and stir continually until the sauce thickens to the consistency of single cream or custard.  Take off the heat and set aside.

Now is the time to assemble the lasagne.

Start by spreading about two thirds of the seasoned passata over the base of the dish. Cover with a single lasagne sheet (or sheets if making a large one) then add half of the spinach and ricotta mix and two to three large spoonfuls of sauce. Cover with another lasagne sheet(s) then the rest of the spinach mix, the rest of the tomato and a further few spoonfuls of white sauce.  Add another lasagne layer then finish with a final white sauce layer followed by the grated mozzarella and a grating of parmesan.  Chill or freeze until required.

Preheat the oven to 200 degrees c

Bake for 40 minutes from chilled until dark golden brown and bubbling. Bake for 50 minutes to 1 hour from frozen.  Take from the oven and allow to stand for 10 minutes before serving.