Lasagne and spinach pie

Put the flour on the work surface, add the eggs and a pinch of salt, then mix well ingredients working the dough until you feel soft and supple. Wrap it in a towel and let stand for one hour.

Meanwhile, wash the spinach well and let them boil water with a handful of salt. Drain, then toss them through a sieve and strizzateli. Add two eggs and ricotta, lightly salted and peppered. Mix well all the ingredients.

Roll out the dough into a thin sheet and cut squares of 8 cm side: as soon as all ready, three or four immergetene for once in a large pot of boiling salted water, cook them for a few minutes.

Remove lasagna from the water with a slotted spoon and allineatele on some wet napkins and properly wrung. Prepare the béchamel sauce: melt into a small casserole 50 g of butter, then add the flour and let it Brown the mixture; dilute with cream cooled slightly. Add salt and keep on stirring the sauce, until it is thickened.

Now prepared the mess as follows: generously grease a large baking dish or ovenproof dish, then lay on the floor a layer of lasagne and spread them with a little white sauce; top with a layer of spinach and ricotta. Continue to alternate until exhaustion ingredients and finish with lasagna that ricoprirete with a layer of bechamel. Sprinkle with Parmesan, put here and there of the pieces of butter and pass the Pan in a hot oven at 220° for 30 minutes to grill.

If you don't have the time to prepare lasagna at home you can buy dried ones.