4 tbsp butter, plus more for brushing
200gm Frozen Spinach
3 cloves garlic, minced
½ tsp salt
¼ tsp pepper
200gm Ricotta cheese
2 tbsp all purpose flour
8 tbsp Velor Milk dissolved in 2 cups water
1 cube Goody Chicken Stock
Pinch of Nutmeg
1 Pack Goody Pasta Lasagna
1 pack Goody Red Pasta Napolitana Sauce
1 cup Mozzarella Cheese, shredded
½ cup Parmesan cheese, shredded
1.In a medium saucepan on medium heat, melt 2 tablespoons butter and add the spinach and stir. Cook for 5 minutes until its liquid dries. Add the garlic, salt, and pepper and mix. Remove from heat and leave to cool down completely. Mix in the Ricotta cheese until well combined
2.In another medium saucepan on low heat, melt the remaining 2 tablespoons butter, add the flour and mix well. Whisking constantly, add the milk in a steady stream. Bring the milk to a gentle simmer and continue to whisk until the sauce thickens. Crush the chicken stock cube and add the nutmeg and stir until dissolved. Remove from heat.
3.Bring a large pot of water to a boil. Add the Lasagna and cook for 5 minutes. Drain and put in a deep dish with water so the Lasagna doesn’t stick. Cut each Lasagna sheet into half.
4.Brush 2 six-muffin tins with the butter. Spoon 1 tablespoon of Napolitana sauce into each cup, top with a Lasagna sheet, then with tablespoon spinach and ricotta mixture, 1 teaspoon Béchamel Sauce and 1 teaspoon mozzarella. Repeat twice so that each cup has 3 Lasagna sheets layered on top of each other with sauces, spinach and ricotta mixture, and mozzarella. Bake until the top of each lasagna cup is golden brown and bubbly, 18 to 20 minutes. Serve.