Ingredients for 6 people
One box of Lasagne Sheets
500 grams of Ricotta Cheese
400 grams of Fresh Spinach
100 grams of Ham
Mushrooms, 200 grams.
One small shallot
For the Besciamella Sauce:
50 grams of unsalted butter
50 grams of plain flour
Grated nutmeg (half of teaspoon)
Parmesan cheese to finish
Switch on the oven at 185 degrees Celsius.
Put the kettle on (this is the quickest way to cook the spinach), add the spinach to a bowl and then pour the boiling water on top. Leave for 5 minutes and drain.
Add the cooked spinach, the ricotta and the Ham to a food processor with a knife blade attached, switch on and get everything mixed.
For the sauce, add the butter and the flour to a small pan, turn the heat on until they combine, keep stirring and add the milk. Stir until everything turns into a liquid sauce. Taste and add salt, pepper and the nutmeg. Transfer the sauce into another small container and use the pan to cook the mushrooms. Add some olive oil and turn the heat on, once the oil is hot, add the shallots and fry them off until they are soft and golden, then add the mushrooms and stir for 5 minutes, add salt and pepper to taste.
You can either make 6 different portions, using the foil small trays, or cook a big one.
Add one sheet of lasagne (cut one into two pieces if you are using the small trays), and add the mushrooms as first layer, together with a couple of spoons of besciamella. Add another sheet of lasagne, the ricotta-ham-spinach and continue until the ingredients run out.
Finish with the lasagna, add a spoon of besciamella and grate some parmesan on top, otherwise it will get burnt.
Add into the oven for 30-35 minutes.