Spinach and Ricotta Lasagne (v)

This cheesy and comforting vegetarian lasagne will impress even the staunchest of carnivores. You can make this dish using dried lasagne sheets too, just parboil them first.

SPINACH AND RICOTTA FILLING

600 grams spinach leaves

500 grams ricotta cheese

¼ teaspoon finely grated lemon zest

4 cloves garlic, crushed

½ cup finely grated parmesan

1 teaspoon dried oregano

½ cup finely chopped fresh herbs, such as parsley, dill and basil

BÉCHAMEL SAUCE

100 grams butter

⅔ cup plain flour

625mls whole milk

1 pinch freshly grated nutmeg

⅓ cup grated cheddar cheese, plus a little extra for on top

⅔ cup finely grated parmesan

sea salt and ground pepper

TO ASSEMBLE

400 grams fresh lasagne sheets

1 cup grated mozzarella cheese

¼ cup finely grated parmesan cheese

3 sprigs fresh thyme, leaves only

SPINACH AND RICOTTA FILLING: Place the spinach leaves in a colander and sit the colander in a large bowl. Fill the kettle and bring to the boil. Carefully pour the water over the spinach leaves and set aside.

In a large bowl, combine the ricotta, lemon zest, garlic, parmesan, oregano and fresh herbs.

Drain the spinach and run under cold water. Once the spinach is cold, use your hands to squeeze out all the excess water. Roughly chop and stir the spinach through the ricotta mixture and set aside.

BÉCHAMEL SAUCE: Melt the butter in a large pot over a low heat. Add the flour and stir to combine. Cook briefly then add ¼ of the milk. Whisk until smooth and thick then add another ¼ of the milk. Once well incorporated, add the remaining milk and nutmeg. Increase the heat slightly and stir continuously until thickened. Remove from the heat and stir through the cheeses. Season generously with salt and pepper.

Preheat the oven to 170⁰C fan bake.

TO ASSEMBLE: Take a spoonful of the béchamel and smear it over the base of a large ovenproof dish. Top with a lasagne sheet then cover with ⅓ of the spinach and ricotta then smear over ¼ of the béchamel sauce. Repeat these steps until you have 3 layers. Finish with a 4th sheet of lasagne and the remaining béchamel sauce. Top with the extra grated cheese and fresh thyme leaves. Bake for 40 minutes or until golden and bubbling. SERVES 6