Preparation

For the stuffing. Put the spinach in a saucepan, add a handful of salt and cook for 15 minutes. Drain them well, let them cool, squeeze them. Put them back in the container and let them dry well on the stove. Transfer them to a bowl, add 500 g of sifted ricotta, 2 eggs. Season with salt, pepper and mix everything.

For the Bechamel. In a saucepan, melt 50 g of butter; dissolve in 50 g of flour and, when it is golden, dilute it slowly, first with 1 glass of hot milk, then with 1 glass of warm cream. Add salt and cook the béchamel for 10 minutes, stirring constantly.
Boil 400 g of dried egg lasagna, a few at a time, in boiling salted water. Drain them with a slotted spoon and put them to dry on a damp cloth.
Prepare the lasagna. Grease a rectangular pan, make a layer of lasagna on the bottom, cover with a layer of béchamel and a layer of ricotta and spinach and continue to alternate the layers, ending with béchamel and grated cheese.
Bake the pasta in the oven. Brown the lasagna with spinach and ricotta in the oven at 200 ° C for about 20 minutes.