Spinach and Ricotta Lasagne

Serves 4

70g unsalted butter

50g plain flour

800ml milk

1 onion diced

1 clove of garlic chopped

300g mushrooms

800g spinach, stalks removed and chopped.

30g fresh basil, roughly chopped

400g tin of chopped tomatoes

200g ricotta cheese

300g lasagne sheets

150g mozzarella cheese grated

1 teaspoon olive oil

Preheat the oven to 190ºC/gas 5.

Fry the chopped onion, garlic, mushrooms and chopped basil.  Add the spinach.

Add the chopped tomatoes and tomato puree and simmer for 10 minutes.  Add the flour and milk and stir until the sauce has thickened.

In a baking dish, layer the lasagne sheets, the lasagne mixture and the ricotta cheese. Finish with a layer of pasta topped with sauce and sprinkle over the grated mozzarella.

Bake for 30 minutes, or till golden.