Ingredients

Method

  1. To make the béchamel sauce: In a saucepan over a medium heat melt the butter. In another saucepan add the milk and heat to warm. Do not boil.
  2. Once the butter has melted mix in the flour and cook out until thickened and slightly golden in colour. Then slowly pour in the warm milk whilst whisking. Once fully combined continue whisking over the heat until the sauce thickens. Once the sauce is thickened add 100g of pecorino and nutmeg. Whisk to combine and melt the cheese. Put to one side and cool.
  3. In large bowl combine the spinach, ricotta cheese, pepper and lemon zest and mix together. Season with salt to taste.
  4. To build the Lasagna spread the bottom layer of a large rectangular oven proof dish with ¼ of the béchamel sauce and then a layer of the sausages. Top that with a layer of lasagna sheets then spread spinach and ricotta mix over the top. Repeat the process until the ingredients are used up, finishing with a layer of béchamel sauce.
  5. Top with the remaining pecorino and bake at 180°C for 30-35 minutes until the top is golden and a knife goes through the pasta sheets without resistance.
  6. Slice and serve.

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