SPINACH LASAGNA WITH GOAT CHEESE

1. Preheat the oven to 180 degrees.

2. Sauté the spinach in two batches in a pan with a little olive oil until they lose volume. Remove from heat, add raisins and fresh crumbled cheese and set aside.

3. Chop the fine onion and heat the milk in a saucepan.

4. In a medium saucepan, poach the onion with the butter and a drizzle of oil over a low heat for 10 minutes, until it is translucent. Add the flour, stir and let it simmer for another 10 minutes. Incorporate the hot milk stirring with a wooden spoon until you get a light béchamel. Season and add grated nutmeg to taste.

5. Spread the base of a medium baking dish with a little béchamel sauce. Put the first layer of pasta and on top the spinach mixture. Cover with bechamel, put the second layer of pasta and repeat the operation finishing with pasta.

6. Sprinkle with emmental cheese and a little pepper and bake about 25-30 minutes. When it is golden brown and the pasta is soft, remove and serve.