Spinach and Gorgonzola lasagne

This recipe is a new take on lasagne, where sheets are layered with spinach, walnuts and Gorgonzola cheese sauce. Serves 6.

INGREDIENTS

50g unsalted butter 50g plain flour 600ml skimmed milk, hot 1 tablespoon olive oil 750g fresh or frozen spinach Salt Freshly ground black pepper 1 pinch ground nutmeg 175g Gorgonzola cheese 50g chopped walnuts 12 lasagne sheets 50g grated Parmesan cheese

METHOD

1) Melt the butter in a saucepan. Add the flour and stir to make a roux then gradually add hot milk while constantly stirring. Simmer this bechamel sauce for 10 minutes and set aside.

2) Preheat the oven to 180C/160C fan assisted, gas mark 4. Grease a rectangular baking dish.

3) Heat the oil in a large pan. Add the spinach and cook until completely wilted. Season with salt, pepper and nutmeg. Set aside. Add the Gorgonzola to the sauce and stir until completely melted. Set aside.

4) Toast the walnuts on a baking tray in the oven until they are aromatic then set aside. Place a layer of lasagne sheets into the baking dish. Layer the spinach, walnuts and sauce on top, using any available liquid from the spinach. Repeat the process until all ingredients are used. Sprinkle with Parmesan cheese.

5) Cover tightly with foil and bake in a preheated oven for about 30 minutes. Remove the foil and bake for a further 10 minutes. Remove from the oven and allow to rest for 15 minutes before serving.