Ingredients

BECHAMEL SAUCE:

4 oz butter

3 oz flour

1.2 L milk, heated

sprinkle of nutmeg

VEGETABLE MIX:

225g (1 pkt) frozen chopped spinach, squeezed out

225g (1-2 cans) artichokes (not marinated!)

The above two veges should make a total of 450 g

1/2 - 1 onion

2 cloves garlic

OTHER:

50 g pinenuts

200-225 g pkt fresh lasagne sheets, cut to size

7 oz goat cheese/ chevre

4 tbsp pesto

3 sprigs basil, roughly cut up

salt and ground pepper to taste

Preparation

  1. Saute garlic and onion. Add spinach.

  2. Make a roux. Ensure flour and butter are cooked through for 2 mins. Add milk slowly and bring to a boil then remove from heat. Ensure its not too thick. Stir in pesto, taste and adjust seasonings.

  3. Roughly eyeball and divide each ingredients into 3 portions, depending to number of pasta sheets. Divide sauce into 4 portions.Then in two 8 x 8 in pans, layer all ingredients in following order: sauce, spinach, artichokes, chevre, pinenuts, salt and pepper sprinkled, pasta. End with sauce on the pasta.

  4. Freeze one and bake the other at 350F for 15 mins or until warm and bubbly.