How to make
Melt the butter and add the flour. Cook it for a couple of minutes, stirring constantly, so it doesn't burn. Pour the milk gradually, and keep stirring to avoid clumping.
Season the bechamel sauce with salt and pepper and simmer, until it thickens.
Add a pinch of shredded nutmeg and set aside.
Chop the spinach roughly and saute it in butter. season with salt and black pepper. Add the Ricotta cheese, the finely chopped garlic and a few basil leaves.
Stir and set aside as well.
Start assembling into a greased baking tray, by placing a layer of lasagna sheets at the bottom. Cover with the spinach mix abundantly, add mozzarella slices on top and finally pour the bechamel sauce.
Repeat until all the ingredients have been incorporated.
Top the last layer with bechamel sauce and sprinkle with grated parmesan cheese. Preheat the oven to 360°F (180 degrees) and bake for 35-40 minutes.
Enjoy your meal!
