NUTMEG COCKTAILS RECIPES

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VEGETARIAN PASTA RECIPES | JAMIE MAGAZINE RECIPES



Vegetarian pasta recipes | Jamie magazine recipes image

Total Time 50 minutes

Yield 6

Number Of Ingredients 9

70 g unsalted butter
50 g plain flour
800 ml milk
1 fresh bay leaf
800 g spinach
200 g ricotta cheese
1 whole nutmeg for grating
300 g fresh lasagne sheets
100 g Parmesan cheese

Steps:

    1. Preheat the oven to 190°C/375°F/gas 5.
    2. Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
    3. Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
    4. Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
    5. In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
    6. Bake for 30 minutes, or till golden.

Nutrition Facts : Calories 413 calories, FatContent 22.8 g fat, SaturatedFatContent 13.8 g saturated fat, ProteinContent 21.5 g protein, CarbohydrateContent 31.7 g carbohydrate, SugarContent 9.7 g sugar, SodiumContent 1.5 g salt, FiberContent 3 g fibre

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