Spinach and ricotta lasagne

Serves - 4 to 6

You’ll need

• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 500g spinach
• 250g ricotta
• 50g Parmesan or vegetarian hard cheese, finely grated, plus extra for the top
• Zest of ½ lemon
• 9 lasagne sheets
• Sea salt
• Black pepper

For the white sauce
• 50g butter
• 50g plain flour
• 700ml milk
• Pinch of grated nutmeg, optional
• Sea salt
• Black pepper

Method

1. Start the spinach base

Heat the olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook gently for 6–8 minutes until soft and translucent. Add the garlic and cook for another minute, just until fragrant and heading in the right direction.

2. Wilt the spinach

Add the spinach in batches, stirring as it wilts down. Cook until all the spinach is softened, then let any excess moisture cook away for a minute or two. You want the filling rich and soft, not watery and liable to undo your good work later.

3. Make the filling

Take the spinach mixture off the heat and leave it to cool slightly. Stir in the ricotta, Parmesan, lemon zest, a good grind of black pepper and a little salt if needed. The cheese is already bringing some seasoning, so it is worth going a little carefully.

4. Make the white sauce

Melt the butter in a saucepan over a medium heat, then stir in the flour and cook for 1–2 minutes until you have a smooth paste. Gradually add the milk, whisking as you go so it stays smooth rather than turning lumpy and difficult. Cook gently for 4–5 minutes until thickened, then season with salt, black pepper and a little nutmeg if using. It should be smooth, velvety and not so thick it feels like it is putting up resistance.

5. Build the lasagne

Heat the oven to 190°C fan. Spoon a little white sauce into the bottom of a baking dish, then add a layer of lasagne sheets. Spoon over some of the spinach and ricotta mixture, then a little more white sauce. Repeat the layers until everything is used up, finishing with a layer of white sauce on top. Scatter over a little extra Parmesan.

6. Bake until golden

Bake for 30–35 minutes until the top is golden and the edges are bubbling. If it catches too quickly, cover loosely with foil for the final part of cooking. You want it bronzed and properly inviting, not overdone.

7. Let it settle

Leave the lasagne to sit for 10 minutes before serving. It is a small wait, but it helps the layers hold together and saves everyone diving into something still volcanic.

8. Serve

Serve in generous spoonfuls with a green salad alongside if you like. It is rich enough to carry dinner perfectly well on its own, but something crisp and leafy on the side never hurts.

A couple of helpful notes

- If your spinach gives off a lot of liquid, press it lightly in a sieve before mixing with the ricotta. That extra moisture can make all the difference.
- A handful of chopped fresh basil or parsley stirred into the filling works very nicely if you want a slightly greener, more fragrant finish.
- This is often even better the next day, which is useful if you are planning ahead rather than pretending leftovers are beneath you.