Spinach & Cheese Lasagne

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Ingredients:

• 2 bunches spinach, washed and dried

• 2 tbs Beerenberg Extra Virgin Olive Oil

• 1 brown onion, finely chopped

• 2 tsp Beerenberg Crushed Garlic

• Beerenberg Extra Virgin Olive Oil, to grease

• 1 x 375g pkt fresh lasagne sheets

• 25g butter, chopped

• 4 cups milk

• 1 brown onion, coarsely chopped

• 2 dried bay leaves

• 4 whole cloves

• 75g butter

• 1/2 cup plain flour

• 125g Feta cheese, chopped

• 1/3c finely grated parmesan

• salt and freshly ground black pepper

Method:

1. To make sauce, combine milk, coarsely chopped onion, bay leaves and cloves in a saucepan over medium heat. Bring to a simmer. Remove from heat. Set aside for 20 minutes to infuse. Strain the milk mixture through a fine sieve into a jug. Discard solids.

2. Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat. Gradually add half the milk, whisking constantly with a balloon whisk until smooth. Repeat with remaining milk. Place the saucepan over medium-high heat. Bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the Feta and parmesan, and stir until the cheese melts. Season with salt and pepper.

3. Preheat the oven to 200C. Remove stems from spinach. Finely chop stems and set aside. Cook one-third of the spinach leaves in a saucepan of salted boiling water for 1 minute or until wilted. Transfer to a colander. Refresh under cold water. Drain well. Repeat, in 2 more batches, with remaining leaves. Transfer to a tray lined with paper towel to drain.

4. Heat the oil in a frying pan over low heat. Add the onion, garlic and reserved spinach stems and cook, stirring, for 5 minutes or until onion softens.

5. Brush a rectangular 8 cup capacity ovenproof dish with oil to lightly grease. Arrange one-quarter of lasagne sheets over base of dish. Top with one-third of spinach leaves, one-third of onion mixture and one-third of bechamel, finishing with lasagne sheets.

6. Dot the top of lasagne with butter. Bake in oven for 25-30 minutes or until pasta is crisp and golden. Remove from oven and set aside for 5 minutes to set.