5 December 2014

Spinach & Ricotta, Pine Nut Lasagne.

250g dried wholemeal lasagne sheets

60g fresh spinach

Tomato Sauce.

1 medium white onion, diced

1" courgette, sliced

5 mushrooms, sliced

250g tomato passata

mixed herbs

Cheese Sauce.

40g organic butter

40g buckwheat flour

250ml organic milk

250g organic ricotta cheese

1/2tsp fresh grated nutmeg

30g finely grated hard cheese

40g pine nuts

Pre-heat the oven to 180C.

To start with, you will need to part cook the lasagne sheets in boiling water with a teaspoon of oil in, which will take around 5 minutes per batch. They will stick to each other, so you need to cook a couple at a time in a large pot of boiling water, remove and lay flat to dry.

In a large baking dish, layer one third of the pasta sheets. In a pot, place you onion and courgette with a little coconut oil and fry for a 5 minutes to soften, then add the mushrooms and tomato passata and herbs and cook for a further 5 minutes before pouring over the pasta layers. Add a second layer of pasta sheets and then in another pot on a medium heat, place the butter, when it has melted, add the flour and mix well with a balloon whisk, then add the milk, mixing well for a few minutes, then lastly add the ricotta cheese and again balloon whisk until you have a smooth sauce. Pour 1/3rd of the mixture over the spinach and add the final layer of pasta before adding the remaining cheese sauce. Sprinkle the nutmeg, hard cheese and season to taste. Place in the oven for 30 minutes until golden brown before topping with pine nuts and serving. Season to taste.
Serves 4