The foodie's spinach lasagna

Preheat oven to 180 degrees

In a saucepan put a glass of water to boil and add the spinach in two batches until they lose volume. Drain and set aside. Add the raisins and cottage cheese and set aside.

Spread the base of a medium-sized baking dish with béchamel sauce. Put the first layer of pasta and the spinach mixture on top. Cover with bechamel sauce and repeat the operation until completing 3 layers.

Sprinkle with Emmental cheese and a little pepper and bake for 25-30 minutes or according to the pasta manufacturer's instructions.