Very different from the classical lasagna and it’s very good as well!
Spinach & kale lasagna
- 70 g unsalted butter
- 50 g plain flour
- 800 ml milk
- 1 fresh bay leaf
- 500 g spinach
- 300 g kale
- 400 g ricotta cheese
- 1 whole nutmeg for grating or 1 tbsp of nutmeg powder
- 250 g fresh lasagna sheets
- 100 g Parmesan cheese
- Crushed cashews
Preheat the oven to 200ºC.
Melt 50g of the butter in a pan and whisk in the flour. Cook until it turns golden brown, 1-2 minutes and then, whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes until it coats the back of a wooden spoon. Turn off the heat.
Remove the stalks from the spinach and from the kale, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, place in a blender and blend and add the ricotta cheese, mix.
In a baking dish, layer the lasagna sheets, white sauce, spinach/kale mixture. Before you put the last lasagna sheet, put some crushed cashews.
Finish with a layer of pasta topped with white sauce and parmesan cheese.
Bake for 30 minutes, or until golden.
Remove the lasagna from the oven and let stand for 10 minutes at least.