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Lasagne with spinach and ricotta Lasagne with spinach and ricotta
Ingredients
- 500 g spinach leaves, washed, drained
- 300 g firm ricotta
- 2 cloves garlic, finely chopped
- 1 egg
- 100 g parmesan, finely grated
- Salt and freshly ground black pepper, to season
- freshly grated nutmeg, to season
- 375 g instant dried lasagne sheets
- 1 bunch basil to serve
- Bechamel sauce
- 50 g butter
- 2 tbsp plain flour
- 400 ml milk
- Tomato sauce
- 1 tbsp olive oil
- 1 eschalot, finely chopped
- 400 g can diced tomatoes
- ½ tsp dried oregano
- ½ tsp dried basil
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