Spinach and mozzarella lasagne

While boiling the Mioorto spinach (400 g) in a saucepan for approximately 10 minutes, pour a few tablespoons of béchamel into a baking dish and spread the first layer of fresh pasta sheets over it. Once ready, drain the spinach and cover the pasta sheets with a layer of béchamel, diced mozzarella, grated parmesan and spinach. Continue until the last layer, then season with pepper and plenty of Parmesan cheese and bake at 200° for approximately 15 minutes. Remove from the oven and bring to the table as soon as your lasagne has cooled slightly.