fresh baby spinach leaves (2 cups)
1/4 cup grated cheese (I used a combo - tasty + parmesan)
Melt the butter in a saucepan, add the flour and ensure it is all mixed - cook on low for 2 minutes, add a pinch of nutmeg and some pepper.
Remove from the heat and slowly add the milk, stirring the whole time to avoid lumps.
Replace the saucepan on the heat and gently heat while stirring until the sauce comes to the boil, it should start to thicken quickly.
Stir through the ricotta (you might want to sieve it first if its the harder / lumpier kind) and parmesan and taste. Add more salt / pepper / nutmeg if necessary.
In a frypan, heat a little olive oil and then add the onion and cook for 2-3 minutes until it begins to soften, add the garlic and cook for a further minute.
Increase the heat to high, and add the mince, about half at a time so that it browns and cooks quickly. Once the mince is browned add the tomato passata. You can add some chili powder here if you like too!
Reduce the heat to low, and cook for about 20 minutes (or if you can - longer).
Preheat your oven to 190 degrees (C).
Grease a baking dish (I spray with olive oil, but feel free to use butter - whatever floats your boat or greases your pan really).
Use about 1/3 of the meat sauce to create a layer.
Top with about 1/3 of the spinach.
Create a layer of fresh pasta.
Thin layer of bechamel sauce on top of the pasta.
remainder of meat sauce layer
remainder of spinach layer
remainder of bechamel layer.
Bake in a 190 degree (C) oven for 30-40 minutes or until golden brown.
Pull your lasagne out of the oven, bask in it's delicious glory.
<realise if you've used low fat ricotta, lean beef mince, and olive oil that it's really not a guilty pleasure>
