Interreg

Serves 10

450g Lasagne sheets

1.3 kg spinach

750g passata

300g finely diced onion

 20g olive oil

200g ricotta

100g garlic pulp

fine salt

2l milk

200g cornstarch

100g grated mozzarella

Steam the spinach.

Sauté the onions in olive oil, add the spinach, passatta and ricotta.

Make the béchamel using the cornstarch, milk and ¼ of the mozzarella

Assemble the lasagne by layering the sheets, spinach sauce and bechamel then top with  the remaining grated mozzarella and bake at 180 ° for 50 minutes.