Ingredients portion 4
Milk 850 ml
Butter 60 g
Wheat flour 50 g
Laurel leaf 1 piece
Spinach 600 g
Grated parmesan cheese 60 g
Ricotta cheese 250 g
Prepared dry lasagne sheets 12 pieces
Pine nuts 50 g
Nutmeg ¼
Gorgonzola cheese 200 g
Salt to taste
Ground black pepper to taste
Mozzarella cheese 200 g
Cooking instructions 1 hour and 30 minutes
1 Make the sauce. Mix the milk, 50 g butter, flour, bay leaf, pepper and salt in a saucepan. Cook over a low heat, stirring all the time until the mixture begins to boil. Reduce the heat to a low simmer and leave the sauce on the stove for another 5 minutes. Stir in 50 g Parmesan, remove from the heat, remove the bay leaf and cover the pan.
2 Remove the tough stalks from the spinach, rinse the leaves with water.
3 In a large saucepan, melt the remaining butter and put the spinach leaves in, pouring over the salt. Place over a medium heat, cover and cook for 2 minutes, stirring, until the spinach is soft.
4 Put the spinach in a colander, squeeze out and finely chop. Place in a bowl, stir in the ricotta cheese and 150 ml of sauce. Season with salt and pepper and grated nutmeg. Stir, then sprinkle over the grated gorgonzola cheese.
5 In a small frying pan, roast the pine nuts for a minute.
6 Place a quarter of the sauce in the bottom of the buttered mould, top with a third of the spinach mixture and sprinkle with the nuts. Cover with pastry sheets. Repeat from the beginning, placing a third of the grated mozzarella cheese between the pine nuts and pasta. Make another layer, cover with the pasta, the rest of the sauce, the mozzarella and the Parmesan.
7 Bake at 180 degrees for 50-60 minutes. Remove from the oven, leave to rest for 10 minutes and serve.
