Pasta, Noodles and Rice Recipes - Spinach Lasagne with Cheese Sauce Recipe

Ingredients

Serve 4

• 500-750 g/1-1 1/2 lb fresh spinach, or 375 g/12 oz frozen   leaf spinach

• 1 1/2 tablespoons olive oil

• 2 onions, finely chopped

• 2 garlic cloves, finely chopped

• 10 sheets of lasagne

• 2-3 tablespoons freshly grated Parmesan cheese

• salt and pepper

Cheese sauce:

• 50 g/2 oz butter or margarine

• 50 g/2 oz flour

• 750 ml/1 1/4 pints milk

• 1-2 eggs (optional)

• 175 g/6 oz Gruyere or Cheddar cheese, grated

• 1 teaspoon prepared English mustard

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Method:

1. Put the fresh spinach into a saucepan with just the water left on the leaves, cover and cook over a very low heat until wilted. Add salt and pepper to taste.

2. Drain in a colander, pressing down firmly with a wooden spoon to squeeze out excess moisture, then chop finely. Cook frozen spinach as instructed on the packet.

3. Heat the oil in a saucepan, add the onions and garlic, and fry until tender. Mix with the spinach.

4. To make the cheese sauce, heat the butter or margarine in a saucepan, stir in the flour, then gradually add the milk. Bring to the boil, then stir or whisk into a smooth sauce.

5. Beat the eggs well, if adding, then whisk into the hot, but not boiling sauce. Do not reheat. Stir most of the Gruyere or Cheddar into the sauce, with the mustard, salt and pepper.

6. If using dried lasagne, cook until al dente. Drain well and pat dry. Assemble the lasagne. Place a layer of lasagne in an ovenproof dish, then a layer of spinach and a layer of sauce.

7. Continue layering in this way, ending with lasagne and a coating of sauce. Sprinkle the remaining Gruyere or Cheddar and the Parmesan over the top of the sauce and bake for 25-30 minutes in a preheated oven, 190°C (375°F), Gas Mark 5. Serve hot.