• 70 g unsalted butter
  • 50 g plain flour
  • 800 ml milk
  • 1 fresh bay leaf
  • 800 g spinach
  • 200 g ricotta cheese
  • 1 whole nutmeg , for grating
  • 300 g fresh lasagne sheets
  • 100 g Parmesan cheese



  1. Preheat the oven to 190ºC/gas 5.
  2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season, add the bay leaf and simmer for 5 minutes. Turn off heat.

    Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain and, when cool enough to handle, squeeze out the liquid.

  3. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
  4. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
  5. Bake for 30 minutes, or till golden.