Ingredients
- 12 fresh lasagne sheets (alternatively you can use dried cannelloni tubes).
- 1 batch of Basic Ragu
- 2 tablespoons of butter (plus a little extra for the spinach)
- 2 tablespoons of flour
- 400ml of milk
- 1 tbsp grated parmesan
- 3 large handfuls of spinach (washed)
- 300g of ricotta cheese
- 1 egg
- 200g of grated mozzarella
Method
• Pre-heat the oven to 200°c (gas mark 6)
• To make the cheese sauce, heat the butter in a pan until melted and then remove the pan from the heat and stir in the flour.
• Turn the heat to low and return the pan to the heat. Continue cooking the flour in the butter for a couple of seconds and then add the milk. Continue stirring until the mixture thickens.
• Remove from the heat and stir in the Parmesan cheese.
• In a separate pan add a little olive oil and the spinach. Cover with a lid and lit it wilt for a minute or so.
• Remove from the heat and drain. Then mix the spinach, ricotta and the egg in the bowl and then spoon the mixture onto the fresh lasagne sheets and roll. Alternatively stuff the cannelloni tubes with the spinach and ricotta.
• Pour the Ragu into an ovenproof dish and then top with the cannelloni tubes, layering them side by side.
• Top with the white sauce and then the mozzarella cheese.
• Bake in the oven for approximately 40 to 45 minutes until the cheese is golden.
