Add 700ml milk to wed with thyme, onion, bay, peppercorn sage, salt.
Drain and keep liquid. In a saucepan melt the butter and add flour to make a roux. Add the milk bit by bit and finish with nutmeg and parmesan.
Fry off baby spinach, stalks but off, then blitz with hand blender. Chop and fry half an onion. Cauliflower, broccoli, mushrooms, and garlic. Add cooked chicken and ricotta. Add spinach then divide into 6 batches.
Lay three fresh pasta sheets across bottom of tray, dollop a third of the batch on each and speard out carefully then add some bechamel sauce, a sprinkling of parmesan and grated mozzarella. Repeat for 6 layers and top with remaining bechamel and grated cheese.
Cover with foil and cook for 30 minutes on 175. Halfway through turn up to 185. Allow to cool for 20-30 minutes then slice and serve.
Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).
