This spinach and ricotta lasagne is the ultimate comfort food | Women's Weekly Food

Ingredients

• 2 tablespoons extra virgin olive oil, plus extra for oiling
• 1 large (300g) onion, chopped finely
• 450g frozen spinach portions, thawed, squeezed dry, chopped finely
• 500g fresh ricotta
• 2 cloves garlic, chopped finely
• 1 egg
• ¾ cup (60g) finely grated parmesan
• 2 cups (560g) bottled tomato passata
• 1/3 cup fresh basil leaves
• 250g instant dried lasagne sheets
• 1 cup (100g) grated mozzarella
• ¾ cup (60g) finely grated parmesan, extra, for topping
• 2 tablespoons pine nuts, toasted lightly
• extra fresh basil leaves, to serve
• BECHAMEL SAUCE
• 75g butter
• ½ cup (75g) plain flour
• 3½ cups (875ml) warmed milk
• pinch freshly ground nutmeg