Ingredients

· 100 g butter

· 100 g plain flour

· 1 ltr milk

· 400 g ricotta

· 100 g parmesan

· Grated nutmeg

· 200 g spinach

· 1 bunch spring onions

· 225 g lasagna sheets

· 2 tablespoons pine nuts

· 1 jar pesto

Method

Melt the butter in a pan, stir in the flour and cook for two minutes. Whisk in the milk gradually to make a smooth sauce. Cook for a couple of minutes until thickened. Turn off the heat and whisk in the ricotta, half of parmesan and add nutmeg. Spoon out some of the sauce and reserve; stir chopped spinach and spring onions into the sauce. Spread a third of the spinach sauce in a baking dish. Add a layer of pasta, spread it over pesto and repeat the layer. Add a final layer of pasta and spread the reserved white sauce on top. Scatter with pine nuts and remaining parmesan. Freeze now. Heat the oven to 180°C bake for 40 minutes until browned and crisp on top.