Hake and spinach lasagne

Serves 6 and more

Preparation time: 15 min

Cooking time: about 1 hour

85 g butter

125 ml (½ c) flour

375 ml (1 ½ c) milk

pinch of nutmeg

salt and pepper

15 ml (1 T) oil

1 onion, chopped

700 g spinach leaves

250 g ricotta cheese

300 g hake, cooked and flaked

125 ml (½ c) finely grated Parmesan cheese

300 g dried lasagne sheets

1 Make a white sauce. Melt the butter and flour together in a pan, cook for 2 minutes then whisk in the milk a little at a time until the sauce is smooth. Season with the nutmeg, salt and pepper. Lay clingfilm wrap directly on the surface of the sauce until ready to use.

2 Heat the oil in a frying pan and fry the onion until soft.

3 Pour hot water over the spinach until wilted then squeeze out the liquid. Chop and add to the onion with the ricotta cheese and fish. Add a little white sauce and half the Parmesan cheese to the spinach and fish mixture.

4 Preheat the oven to 180 °C.

5 Spread a little sauce into the base of an ovenproof dish and top with a layer of the spinach and fish mixture. Add a layer of crushed lasagne sheets then repeat the layers, finishing with the sauce. Sprinkle the remaining Parmesan cheese on top.

6 Bake for 50 minutes or until cooked through and golden on top.

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