Ricotta And Spinach Lasagne
Ingredients
- 8 oz (225 g) ricotta
- 7 oz (200 g) Gorgonzola, Shropshire Blue or Cashel Blue cheese, crumbled
- �¼ whole nutmeg, grated
- 2 oz (50 g) butter
- 7 oz (200 g) Mozarella, coarsely grated
- 1 bay leaf
- 1½ pints (850 ml) milk
- knob of butter
- For the lasagne:
- 2 oz (50 g) plain flour
- 12 fresh lasagne sheets (weighing about 9 oz/250 g)
- 2 oz (50 g) pine nuts
- salt and freshly milled black pepper
- For the sauce:
- 2½ oz (60 g) Parmesan
- 1 lb 5 oz (600 g) young leaf spinach
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