500g spinach leaves, washed, drained
300g firm ricotta
2 cloves garlic, finely chopped
100g parmesan, finely grated
Salt and freshly ground black pepper, to season
Freshly grated nutmeg, to season
375g instant dried lasagne sheets
Basil leaves, to serve
2 Tbsp plain flour
1 Tbsp olive oil
1 eschalot, finely chopped
400g can diced tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
Put spinach in a medium saucepan of salted boiling water. Drain and refresh in iced water, then squeeze out as much water as possible. Finely chop and combine in a large bowl with ricotta, garlic, egg and 1/2 of the parmesan to form a smooth, spreadable paste. Season with salt, if necessary, pepper and nutmeg.
To make bechamel sauce, melt butter in a small saucepan over a medium-high heat. Stir in flour and cook, stirring, for 1-2 minutes. Remove from heat and slowly add milk, whisking until combined. Return to heat and cook, stirring, for 4 minutes or until mixture thickens. Season with salt and pepper.
To make tomato sauce, heat oil in a large frying pan over a medium-high heat. Add eschalot and cook for 1-2 minutes. Add tomato and dried herbs, then reduce heat and simmer for 4-5 minutes. Season with salt and pepper.
Preheat oven to 200C. To assemble dish, spread a little of the tomato sauce over base of a 30 x 25cm baking dish. Lay 1/3 of the lasagne sheets over sauce, top with . of the spinach mixture and drizzle with 1/3 of the bechamel. Repeat with 1/3 of the lasagne sheets, remaining spinach mixture and 1/3 of the bechamel. Top with remaining lasagne sheets, remaining tomato sauce and remaining bechamel. Sprinkle over remaining parmesan and bake for 45 minutes or until golden brown. Sprinkle over basil leaves and serve.