Method
1. Preheat your oven to 200°C (180°C fan/gas 6).2. Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in the milk, a little at a time, to avoid lumps. Simmer, stirring, until thick. Season with nutmeg, salt, and pepper.
3. In a bowl, mix the wilted spinach, pickled walnuts, lemon zest and juice, salt, pepper, the gorgonzola / stilton, along with half the mozzarella and parmesan and 1/3 of the béchamel sauce.
4. Spread a thin layer of plain béchamel on the bottom of a 30x20cm baking dish.
5. Place over 3 Lasagne sheets, a layer of the spinach-béchamel mix, some mozzarella, and parmesan. Repeat the layers until all ingredients are used, ensuring you finish with a layer of pasta, the remaining béchamel.
6. Pour over 250-300 milk.
7. Finish with a generous topping of mozzarella and parmesan.
8. Sprinkle extra nutmeg if desired.
9. Bake for 30-40 minutes, or until the top is golden and bubbling.
10. Let the lasagne sit for 10–15 minutes before cutting to ensure it holds its shape
Tip
Pickled Walnuts: Chop finely, to distribute their flavour, as they are quite intense. Cheese Choice: The tang of pickled walnuts is best balanced by creamy cheeses like ricotta or béchamel, and sharp cheeses like Gorgonzola or Pecorino. Greens: Spinach or chopped kale works well to balance the richness. Alternatively, you can add 4-5 finely diced pickled walnuts into a traditional ragu (meat sauce) for a more subtle tangy depth.Ingredients
250g Spinach, wilted and squeezed dry
300g / 1 Jar Opies Picked Walnuts, drained, chopped
Zest and Juice of 1 lemon
150g Gorgonzola or Stilton, crumbled
200g Mozzarella, shredded
100g Parmesan, grated
50g Butter
50g Plain Flour
750ml Whole Milk
1/2 tsp of Nutmeg, plus extra to sprinkle
Salt and Pepper
12 No-boil lasagne sheets
300ml full fat Milk to finish
