Ingredients for 4 people:

• 400 g of Lasagna sheets
• 500 g of baby spinach
• 250 g of ricotta cheese
• 1 liter of béchamel sauce
• 100 g of Grana cheese
• Extra Virgin Olive Oil (EVO)
• salt, pepper, and pine nuts to taste

Preparation:

Quickly blanch the baby spinach in salted boiling water. Drain them well and mix with the ricotta cheese. Season with salt, pepper, and blend to desired consistency. Blanch the lasagna sheets in salted water with a splash of olive oil for about 7 minutes, then drain with a slotted spoon. Layer the lasagna sheets in a baking dish, alternating with layers of béchamel sauce and the ricotta and spinach mixture, sprinkle with Grana cheese and pine nuts. Bake in a preheated oven at 200°C (392°F) for 35 minutes.