Ricotta and Spinach lasagne

Very nice vegetarian recipe with lots of healthy spinach. If you can't get fresh lasagne, use dried but double the sauce quantity. For a stronger blue cheese flavour use Danish Blue.

Serves 4
Sauce:
850ml milk
50g butter
50g plain flour
1 bay leaf
60g grated parmesan
salt & pepper

Filling:
600g young leaf spinach
225g ricotta
12 fresh lasagne sheets (about 250g)
50g pine nuts
knob of butter
1/4 grated nutmeg
200g soft blue cheese (e.g. Gorgonzola, Cambazola, Cashel Blue) - crumbled
200g mozzarella, grated
salt & pepper

Method
Pre-heat oven - Gas 4, 350F, 180C
Grease an ovenproof dish about 25x25cm or similar

Make the sauce in the usual way using 50g of the parmesan, and set aside.
Pick any large stalks off the spinach. Wash spinach and shake dry or spin.
Pile into a large saucepan witha knob of butter. Sprinkle with a little salt.
Put lid on and cook gently for a couple of minutes until the leaves collapse.
Drain in a colander and when it's a bit cooler, squeeze out the liquid with your hands.
Chop spinach finely, and put it in a bowl with the ricotta and about 150ml of the sauce you made earlier.
Season and add grated nutmeg.
Fold in the crumbled blue cheese.
Gently toast the pinenuts in a small frying pan (keep an eye out as they burn quickly).

Assemble the lasagne:
Spread 1/4 sauce in the dish.
Then 1/3 spinach mixture.
Scattering of pinenuts.
Sheets of lasagne to fit.
Repeat but this time add 1/3 grated mozzarella with the pinenuts.
Finish with a layer of pasta and the last of the sauce.
Sprinkle with the remaining parmesan and mozzarella.

Bake for 50-60 mins until golden.
Serve with salad and garlic bread.