Baked Lasagna With Vegetables

Preparation:

Preparation: Clean and wash the spinach, cook it al dente in salted water or steamed, drain, chop, season with a little chilli powder and stir in the ricotta. With the spinach cooking water, prepare a béchamel by diluting the flour and oil, adding the water a little at a time so as to mix it without lumps and flavoring with thyme. Cook the lasagne in plenty of boiling salted water, a few at a time, adding 1 tablespoon of olive oil to prevent them from sticking together. Gradually remove them from the water, spread them on a damp napkin and then arrange them in layers in an oiled baking pan, alternating them with layers of ricotta and spinach and layers of tomato sauce. Between one layer and another, add a little grated Parmesan, pieces of fontina cheese and a few spoonfuls of béchamel. Put in the oven at moderate heat for about 30 minutes and, if the lasagna tends to dry out excessively, add some very liquid tomato sauce.