Spinach, Tomato And Cheese Lasagne

Béchamel

• 100 g Provolone, cut in pieces (3 cm)
• 50 g unsalted butter, diced
• 500 g milk
• 70 g plain flour
• 2 egg yolks, from medium eggs
• 1 pinch fine sea salt
• 1 pinch ground black pepper

Tomato Sauce

• 2 garlic cloves
• 1 fresh chilli, deseeded
• 500 g passata
• 30 g extra virgin olive oil
• 1 pinch fine sea salt

Spinach

• 300 g water
• 450 g fresh spinach leaves
• 2 onions, quartered
• 2 garlic cloves
• ½ Tbsp olive oil

Assembly

• 200 g Parmesan cheese, cut in pieces (2 cm)
• 400 g mozzarella cheese, cut in pieces
• 300 g ricotta cheese
• 300 g dried lasagne pasta sheets (12-14 sheets)
• 1 bunch fresh basil, leaves only