Lasagne with spinach and anari

For the lasagna

• • 1 pack (500g) oven-ready lasagna sheets

For the filling

• • 5 bunches spinach, roughly chopped or 6 packs (125g each) baby spinach leaves
• • 3 spring onions (120g), finely chopped
• • ¼ cup (65ml) olive oil
• • 500g fresh unsalted ricotta
• • 1 pack (300g) cream cheese
• • 1 1/3 cups (120g) grated Parmesan
• • 2 eggs
• • 1/3 teaspoon nutmeg
• • 1 teaspoon salt
• • 1/3 teaspoon freshly ground black pepper

For the béchamel

• • 1.5 litres warm milk
• • 125g unsalted butter
• • 2/3 cup (120g) all-purpose flour
• • 1 teaspoon salt
• • 1/3 teaspoon nutmeg

1. 1. In a large pan, we heat the olive oil and sauté the leek and spring onions. We sprinkle with a little salt to help them release their moisture and cook until lightly golden.
2. 2. We add the spinach in batches, covering the pan each time to allow it to wilt. We stir occasionally. Once all the spinach has wilted and its moisture has evaporated, we add the salt, pepper and nutmeg.
3. 3. We crumble in the ricotta, add the cream cheese and two-thirds of the Parmesan. We mix well and allow the filling to cool slightly before adding the eggs. We stir until fully combined.

For the béchamel:

1. 1. We melt the butter in a saucepan. We add the flour and cook for 1–2 minutes, stirring continuously. Gradually, we pour in the warm milk, whisking constantly until the sauce thickens and begins to bubble. We add the salt and nutmeg, stir and set aside.
2. 2. We use a 23x32cm rectangular baking dish and spread 3–4 tablespoons of béchamel over the base. We layer 6 lasagna sheets and spread another 3–4 tablespoons of béchamel on top. We evenly distribute one-third of the filling and cover with 6 more lasagna sheets.
3. 3. We repeat the process (lasagna sheets, béchamel, filling) two more times. We finish with the remaining lasagna sheets and cover completely with the remaining béchamel. We sprinkle with the remaining Parmesan. We bake in a preheated oven at 180°C for 50 minutes. We allow the lasagna to rest for 10–15 minutes before serving.