Ingredients for 6 servings:
-for dough
400gr white flour
500gr fresh spinach
2 eggs (or as much to prepare a uniform and firm dough)

-for ragù sauce
See recipe: Bolognese sauce

- for white sauce
See recipe: White sauce (besciamella)

grated parmesan cheese as needed
Oil
Butter
Salt

Preparation:
Sieve flour over a wooden table in form of a small mountain, make a hole in the middle and pour onto the hole melted yolk (melt yolk in half glass lukewarm water). Knead well till dough is uniform in colour, is smooth and elastic.

Wash and boil spinach, drain well, sieve and combine with flour dough.

Roll dough in a thinly sheet. Cut big rectangles in shape of lasagne.

Boil lasagne in abundant salted water and some tbs oil, drain when tender but firm and place over a dishcloth.

Grease an oven-pan with butter, arrange alternate layers of lasagne, white sauce, ragù sauce, parmesan cheese.

End with a final layer of white sauce.
Cover with grated parmesan cheese and butter flakes, bake in 230°C over for 30 minutes, till surface is crispy and brown.