52 weeks project: 12/52
Ingredients for 6 people
1kg fresh spinach
300g Stilton
1 pint whole milk
6 tbsp flour
50g unsalted butter
12-15 lasagna sheets
Salt, pepper, EVO oil and freshly grated nutmeg to taste
Preparation
Coon the spinach with a pinch of salt and a tiny drizzle of EVO oil until tender but still quite crunchy. Set aside
Prepare the besciamella with milk, flour, butter, salt, pepper and nutmeg. Once almost ready add the chopped Stilton and let it melt into the besciamella. Once ready mix with the spinach. Start laying into the lasagna tin for 4-5 layers (or more if preferred).
Preheat the oven at 180c fan and cook for 45-50 minutes until golden.
