Spinach and Ricotta Lasagne with Pine Nuts
Deliaonline.com
Deliaonline.com
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Ingredients

  • 1½ pints (850 ml) milk
  • 2 oz (50 g) butter
  • 2 oz (50 g) plain flour
  • 1 bay leaf
  • 2½ oz (60 g) Parmesan (Parmigiano Reggiano), freshly grated (see recipe introduction)
  • salt and freshly milled black pepper
  • 1 lb 5 oz (600 g) young leaf spinach
  • 8 oz (225 g) ricotta (see recipe introduction)
  • 12 fresh lasagne sheets (weighing about 9 oz/250 g)
  • 2 oz (50 g) pine nuts
  • knob of butter
  • ¼ whole nutmeg, grated
  • 7 oz (200 g) Gorgonzola, Shropshire Blue or Cashel Blue cheese, crumbled
  • 7 oz (200 g) Mozzarella, coarsely grated
  • salt and freshly milled black pepper

Instructions

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