Adapted by from Delia. Even my spinach hating father likes this.



  • 850 ml milk

  • 50 g butter

  • 50 g plain flour

  • 1 bay leaf

  • 60 g parmesan cheese

  • salt & pepper


  • 300 g spinach, fresh

  • 1 kg ricotta cheese

  • 250 g lasagna sheets, fresh if possible

  • 30 g butter

  • 1/2 teaspoon nutmeg

  • 200 g cheddar cheese, grated

  • 200 g mozzarella cheese

  • 300 ml cream


  • 1.

    Preheat the oven to 170°C (Fan forced).

  • 2.

    Place the milk, butter, flour and bay leaf together in a saucepan, giving it a good season.

  • 3.

    Heat over a medium heat, whisking the whole lot continuously until it comes to a simmer point and has thickened. Cook for 5 minutes.

  • 4.

    Stir in the parmesan and remove the flyleaf; set aside.

  • 5.

    Remove the stalks from the spinach and wash thoroughly.

  • 6.

    In a large saucepan put the knob of butter and spinach leaves together, put a lid on and cook for 2-3 minutes on medium heat, making sure the leaves dont burn.

  • 7.

    Drain the spinach in a colander and allow to cool. Squeeze all the liquid out of the spinach and chop finely.

  • 8.

    In a bowl combine the chopped spinach, ricotta, cream, nutmeg and salt and pepper to taste. Mix well and add the cheddar.

  • 9.

    In a small frying pan over a medium heat and add the pine nuts and dry fry for about 1 minute to toast them.

  • 10.

    To assemble the lasagna spread a 1/4 of the sauce into the bottom of a ovenproof dish

  • 11.

    Add a 1/4 of the spinach mixture, followed by a scattering a pine nuts and 1/4 of the mozzarella. Now place lasagna sheets on top, they may need to be torn to fit the dish.

  • 12.

    Repeat the process until all ingredients are layered, finishing with a layer of pasta, the rest of the sauce and the remaining cheese.

  • 13.

    Place in the oven and cook for 50-60 minutes or until the top is golden and bubbling.

  • 14.

    Remove from the oven and allow to settle for 10 minutes.

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