1. Pre-heat your oven to 360°F
  2. Melt butter in a saucepan on a medium heat. Once melted add the flour and mix rapidly. You want the flour and butter to look like scrambled eggs. Cook the flour until browns slightly.
  3. Add approximately 2 fl oz of the milk and stir into the butter flour mixture until it loosens.
  4. Add the remainder of the milk and whisk until smooth. Cook whilst stirring until thick.
  5. Add a pinch of pepper and the Parmesan.
  6. In a bowl add the ricotta, olive oil, a pinch of pepper and salt. Combine with a whisk until smooth.
  7. To build the lasagna, spoon a layer of the Parmesan béchamel on the bottom of an ovenproof dish then top with one layer of lasagna sheets.
  8. Then make the next level, spread a layer of the ricotta cheese, a sprinkle of pine nuts and a crumble of Gorgonzola and top with a layer of lasagna.
  9. Repeat step 8 to make another layer.
  10. Spread the remaining Parmesan béchamel on the top layer then top with mozzarella.
  11. Bake for 30-35 minutes. It’s done when the cheese is golden brown on top and a knife slides through smoothly.

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