INGREDIENTS
800 g spinach 250 g ricotta 400 g of lasagna
few tablespoons of grated parmesan cheese fontina
150gr Olive ' extra-virgin olive oil Salt
Preparation Clean and wash the spinach, boil until al dente in salted water or steam, drain, chop, season with a little 'chili powder and stir in the ricotta.
With the cooking water and then prepared a spinach sauce Mix the flour and oil, adding the milk a little at a time so mix it without lumps.
Cook the pasta in boiling salted water, a few at a time, by adding 1 tablespoon of olive oil to prevent sticking together. Un
as water, roll up a damp towel and then place them in layers in a baking pan greased with oil, alternating with layers of ricotta and spinach.
Between each layer add a little more 'grated Parmesan cheese, bits of cheese and a few tablespoons of sauce.
Bake 170 degrees for about 30 minutes
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