Products for form 18Х28 see spinach Leaves wash and dry.

In a pan boil one spoon of water, add the spinach and pomeshivaya, heat it until it reduces its volume and will "wither."

Prepared spinach cut is not very finely.

Soft cottage cheese or ricotta mixed with eggs, salt, chopped garlic and spinach. Salt and pepper to taste.

To make the sauce. Heat the milk, and you boil. In another pan melt the butter, add the flour and quickly stir fry a little of it.

Without ceasing to interfere, add a thin stream of milk and cook, trying to avoid lumps. To facilitate the process I recommend to use a spoon with holes or a wire whisk. Sauce cooking to a state of liquid sour cream. If still the lumps to ostility it doesn't matter. Punch sauce in the blender and no hassle. Sauce, salt to taste, add a little nutmeg.

Now to the lasagne. I had sheets that did not require pre-boiling, a greenish color due to the fact that their composition is also included spinach (at least so indicated on the package). If the leaves require pre-cooking, then boil them as written on the packaging. At the bottom of the baking dish pour 3-4 tablespoons of sauce. On top lay sheets of lasagna. I have a uniform size such that we had to break the lasagna sheets to cover their entire surface. It's not pretty, but in the finished dish, nothing noticeable.

On the leaves, apply half of the filling on the filling again pour 3-4 tablespoons of sauce. On top again put the lasagna sheets and again to repeat the procedure.

I did three layers. The top should be the sheets of lasagna. They pour all the remaining sauce.

Put the form in the preheated oven and bake at 180 degrees for about 25 minutes. Then remove, sprinkle with grated cheese and put back in the oven for 10 minutes so the cheese melted.

Lasagna perfectly complement the Basil leaves and tomatoes-cherry. Bon appetit!