Ricotta  Lasanga

500g fresh spinach lasagna sheets
½ cup fresh basil leaves, chopped
2 tablespoons fresh breadcrumbs
3 tablespoons pine nuts
2 teaspoons paprika
1 tablespoon freshly grated parmesan

Ricotta filling:
750g fresh ricotta
½ cup freshly grated parmesan
pinch of nutmeg

Tomato sauce:
1 tablespoon olive oil
2 onions chopped
2 cloves garlic, crushed
800g can crushed tomatoes
1 tablespoon tomato paste

Bechamel sauce:
60g butter
½ cup plain flour
2 cups milk
2 eggs, lightly beaten
1/3 cup freshly grated parmesan

Lightly brush baking dish with melted butter or oil (25 x 32cm). Cut the pasta sheets into large pieces and cook for approx 3 minutes. Drain and spread on damp tea towels until needed.

To make the ricotta filling, mix the ricotta and parmesan, nutmeg and a little freshly ground black pepper in a bowl and set aside.

To make the tomato sauce, heat the oil in a pan add the onion and cook for 10 minutes, stirring occasionally, until soft.  Add the garlic and cook for another minute.  Add the tomato and tomato paste and stir until well combined.  Stir until the mixture comes to the boil. Reduce the heat and simmer, uncovered for 15 minutes, or until thickened

To make the béchamel sauce, heat the butter in a small pan.  Add the flour and stir for about 1 minute, until golden brown and smooth.  Remove from the heat and gradually stir in the milk.  Return to the heat and stir until the sauce boils and begins to thicken.  Remove from the heat and stir in the eggs.  Return to medium heat and stir well until almost boiling, but do not boil.  Add the cheese and season to taste.  Put plastic wrap onto the surface to prevent a skin forming.  Preheat oven to moderately hot 200C (400F)

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Recipe submitted by Kate - Originally posted by "The Essential Pasta Cookbook"