Spinach, Feta and Ricotta Lasagne

Steam the spinach until wilted but still vibrant green. Squeeze out any excess water and cool. Chop roughly and place in a bowl. Stir through the ricotta, feta, lemon zest, garlic, parsley and nutmeg. 

Béchamel: Melt the butter in a small saucepan over a medium heat. Add the flour, whisk to a paste and add half the milk, continuing to whisk. Add the remaining milk and the nutmeg and season with salt and pepper. Continue to whisk over the heat until the sauce is thick and smooth. Stir through 1 cup of the Parmesan and add the bay leaves. Cool for half an hour and remove the bay leaves.

Preheat oven to 180°C.

To assemble: Smooth 2 tablespoons of béchamel over the base of the baking dish. Line with pasta sheets. Spread half the spinach mixture over to form an even layer. Top with ¾ cup of béchamel and smooth out. Repeat with a second layer, finishing with a third layer of lasagne sheets. Top with the remaining béchamel and Parmesan and bake for 40 minutes. Rest for 5 minutes before serving.

Cook’s tip: Any left over pasta is great cut into strips and added to soup.

Microwave bechamel: For a quick microwave method for making bechamel sauce, melt the butter in a large microwave proof jug. Add flour, whisk to a paste and add half the milk. Microwave 2 minutes on high, whisk and add remaining milk, salt and pepper and nutmeg. Microwave in minute bursts, whisking in between until thick and smooth. Stir through 1 cup of the Parmesan and bay leaves. Cool for half an hour and remove the bay leaves.