Spinach and cheese(s) lasagna

 I think the cheeses and crunchy pine nuts really added to a dish that i sometimes find a little bland. Start with the sauce: bring 8.5 dl of milk, 50 g butter, 50 g flour and a bay leaf to simmer and thicken, then add 60 g grated Parmigiano.

Wash and chop fresh spinach (or use baby spinach), press dry, then mix with 225 g Ricotta and and 1.5 dl of the sauce. Add nutmeg if you wish, and then mix in crumbled gorgonzola.

Assemble the lasagna in a deep oven dish: 1. sauce, 2. spinach mixture, 3. toasted pine nuts, 4. sheets of pasta (fresh). Repeat as many times as necessary, adding grated mozzarella (the plasticky kind that melts well) before the next sheet of pasta. Finish with a sheet of pasta, a bit of sauce, mozzarella and Parmigino. Cook 50-60 mns in 180 C / 350 F and let settle before attempting to cut.