Pork and spinach lasagne (egg-free) (gluten free)

Ingredients

• 450 g Pork mince
• 300 g Ricotta
• 210 g Spinach leaves, chopped
• 710 ml Milk
• 140 g Mozzarella
• 2 1/4 pcs Eggs
• 45 g Gluten free flour mix
• 190 g Egg-free pasta, gluten free
• 90 ml Extra virgin olive oil
• 75 g Unsalted butter
• 2 1/4 clove Garlic, peeled and thinly sliced
• 3/4 pcs Freshly squeezed lemon juice
• 3/4 pinch Nutmeg, ground
• 3/4 pinch Salt
• 3/4 tsp Black peppercorns, cracked
• 1 1/2 tbsp Parmesan

Method

1. Preheat oven to 180ºC.
2. Prepare the bechamel sauce: melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, for about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth, and creamy, for about 10 minutes. The sauce should be thick enough to coat the wooden spoon. Remove from heat and add the nutmeg. Stir until well-combined and check for seasoning. Set aside and allow to cool completely. This will be used as your primary sauce when putting the lasagne layers together.
3. In your largest sauté pan, heat 60ml of olive oil over high heat. Add the spinach and cook, stirring furiously, for about 1 to 2 minutes, the spinach should turn bright green. Add the garlic and continue to cook, stirring rapidly, for 30 seconds. Remove spinach from the heat, squeeze the lemon over the top, add the salt and black pepper. Toss well and take it out in a platter.
4. In the same pan, heat extra-virgin olive oil. When it's hot, add the minced pork and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
5. In a medium-sized bowl, thoroughly mix the ricotta with salt and pepper. Set aside.
6. Into the bottom of a baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture. Arrange another layer of pasta sheets and spread all the meat and sautéed spinach mixture on top. Sprinkle half of the mozzarella cheese on top of the meat. Spread another 1/3 of the sauce. Arrange the final layer of pasta sheets and top with remaining bechamel sauce, mozzarella, and Parmesan cheese. Cut the remaining 2 tablespoons of butter into cubes and dot on top of the lasagne.
7. Cover the lasagne with a foil. Place the lasagne dish on the middle rack of the oven and bake until the top is bubbling, for about 30 minutes. Remove the cover and continue to bake for about 15 minutes.