Lasagne with Spinach Potato and taleggio

Boil the potatoes in salted water. Meanwhile, in a skillet FRY shallot medium then you blast the spinach. You don't need to cook long because then they will go into the oven: the goal is to give them a first brief cooking to make them taste.

Once cooked the potatoes, Peel and mash with a fork in a coarse; Add the milk and use the minipimer to blend and create a smooth cream. Potato cream add taleggio into pieces, stirring to melt well. You could keep the whole cheese, however it is useful to melt to obtain a homogeneous taste does not give staggered effects in choosing the amount of salt to add.

Adjust with salt, then add a teaspoon of nutmeg (optional) and spinach. Place a sheet of fresh pasta for lasagna, covering it with the creamed potatoes; continue until the last layer. Cover the last layer with cream: just a little cream, just to moisten and give color to the pot, along with the spinach. Complete with a sprinkling of Parmesan cheese.

Bake in a preheated oven at 200° for 15 minutes. If you use another type of pasta, different from the cool, adjust the time. You should not use frozen spinach because they make the rather watery cream.