Cheese and Spinach Lasagna

Ingredients

• 20 Pasta Sheets
• 2kg Spinach
• 1kg Ricotta Cheese
• 300g Parmesan Cheese
• 1 glass of water
• 1 litre of Bechamel
• 100g of butter
• Extra virgin olive oil to taste
• Salt and Peper to taste
• BECHAMEL
• 60g of Butter
• 60g of Flour
• 800ml of Milk
• Salt
• Cook the spinach with a little water and a pinch of salt. Once cooked, drain and chop with a knife.
• Mix the ricotta with spinach in a bowl then mix in the Parmesan and stir it all up to create a homogeneous filling.
• Put the dish in the preheated oven and bake at 180 degrees for about 40 minutes.