1. add 12 lasagne sheets to a large pot of boiling, salted and oiled water. Cook for 3 minutes until al dente. Remove pan from heat but leave sheets in the water – this stops them from curling and sticking together until ready to use
2. Meanwhile, heat the butter and sage together until the butter has melted. Heat for a further 4 minutes, watching butter very closely, until it becomes golden in colour, with a nutty aroma. The sage becomes nice and crispy. Skim off frothy layer of butter as it cooks with a spoon.
3. Remove the sage leaves onto a paper lined plate
4. To another pan, add a splash of water, pinch of salt and a tablespoon of butter. When the butter is melted, throw in spinach and wilt for 4 minutes with the lid on.
5. Heat off, then add the cream cheese, nutmeg and parmesan, salt and pepper and mix together in the pan
6. Serve on individual plates, while all elements are still warm. Per serving, remove 3 sheets of lasagne from pan one by one using tongs. Loosely layer them on a plate, folding them like fabric whilst creating height, with generous dollops of the spinach mixture in between folds.
7. Top with the toasted pine nuts and drizzle with sage butter.
8. Garnish with 3 crispy sage leaves per serving and shavings of parmesan
9. Repeat plating up process with the remaining portions.