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In a hot pan on the hob, heat the oil and cook the spinach in batches until it is all wilted. Leave to cool on kitchen paper and set aside. Once fully cooled, squeeze as much water out of the spinach as you can, and set aside.
To make the béchamel sauce, start by melting the butter in a non-stick saucepan on a medium-low heat. Once fully melted, add the flour and mix to fully combine, forming a roux (you might find it easier to do this with a whisk, but a wooden spoon will work too). Keep stirring the roux on the heat for a further 30 seconds to ensure the flour is cooked through. Then, gradually stir or whisk in the milk making sure it is fully combined - do not add the milk all at once or your béchamel sauce will be lumpy. You may not need all of the milk, so keep an eye on the consistency as you're going along.
To assemble your lasagne, firstly grease the bottom of your Evolve deep pan plate, then spread over a little béchamel sauce followed by a layer of 4 lasagne sheets. Spread a little more béchamel on top of your lasagne sheets then top with half of the drained the spinach and half of the ricotta. Top with a further layer of 4 lasagne sheets. Repeat this using the remaining spinach and ricotta cheese. Save some béchamel for the top. On the final layer of lasagne sheets top with the remaining béchamel and sprinkle with the parmesan.
Attach the deep pan plate to your grill, cover the top with a piece of baking paper and heat to 160ºC. Cook for 15-25 minutes until golden brown on top and cooked all the way through.