You will need:
For the cheese sauce:
- 1 ltr milk
- 65 g butter
- 65 g flour
- 2 bay leaves
- a few sprigs of thyme
- 70 g parmesan cheese , grated
For the lasagne:
- 220 g ricotta cheese
- 500 g spinach , cooked, squeezed and chopped
- 6 to 8 lasagne sheets , fresh or pre-soaked
- 250 g mozzarella cheese , thinly sliced
- a pinch of nutmeg
For the tomato and herb sauce:
- 2 ripe tomatoes
- 1 clove of garlic , chopped
- 4 tbsp olive oil
- 1 tbsp thyme , chopped
- 1 tbsp basil , chopped
- salt and pepper
Step 1:
Set the temperature of the oven to 180ºC (350ºF/ gas mark 4)
Step 2:
Into a saucepan put the milk, flour, butter, thyme and bay leaves. Season with salt and pepper. Bring to a simmer while whisking until it thickens. Next, reduce heat and cook for 3-5 minutes while stirring continuously. Now, remove the thyme and the bay leaves and stir in the half of parmesan. Place cling film/Saran wrap over the sauce making sure it is in contact with the surface. This will prevent it from developing a skin.
Step 3:
To a bowl add the chopped spinach, ricotta and a bit of the cheese sauce. Season with salt, pepper and a little nutmeg. Mix it together well.
Step 4:
First, place a layer of the spinach/ricotta mixture on the bottom of the baking dish. Add the cheese sauce on top and then the mozzarella. Now add a layer of the lasagne sheets. Begin a second level starting again with spinach, the sauce, and lasagne sheets. End with a layer of sauce on top. Sprinkle the remaining parmesan cheese on top. Place in the oven and bake for about 45min.
TIP:
The order in which you build your lasagne is really up to you. Just remember to end up with a level of sauce on top and not to start with the pasta on the bottom or it might stick.
Step 5:
While the lasagne is baking, you can begin the tomato and herb sauce. Place a saucepan filled with water on to boil. Now remove the tomatoes' cores at their tops and score them on their bottoms, making a small "X". This will aid in the peeling later on. Place them into the boiling water 20 seconds or until you see the skin coming loose.
Using your slotted spoon, place them into the ice bath until cool. Peel the tomatoes and put aside. It should be an easy job with the skin already loosened.
Step 6:
Next, cut the tomatoes into large chunks and place them into the blender along with the garlic and the olive oil. Blend it into a fine puree. Now, pour it into a bowl. Add the basil and the thyme. Season with salt and pepper and let it rest for a while.
Step 7:
Remove the lasagne from the oven when it becomes golden on top. Let it rest for at least 15 minutes before serving. Serve along with the sauce.
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