1 lb. lasagna pasta
2 (10 oz.) pkgs. frozen chopped spinach, squeezed dry
1 lb. Ricotta cheese
1 c. Parmesan cheese
Salt, pepper
1 lg. bunch basil
1/4 c. olive oil
1 lb. fresh Mozzarella
1 1/2 c. Bechamel Sauce
1/4 c. locatelli cheese

Cook pasta al dente and drain well. Cook and drain the spinach. Mix the Ricotta, the spinach, half the Parmesan and salt and pepper in a small bowl. In a food processor or blender, puree the basil, olive oil and the remaining Parmesan. Coat the bottom of a large baking dish with one of the Bechamel.

Layer the pasta. Spread all of the spinach and Ricotta mixture over the pasta. Add another layer of pasta, some Bechamel and half the Mozzarella, sliced. Spread the basil puree over the Mozzarella. Top with the remaining pasta, Bechamel and Mozzarella. Sprinkle with remaining locatelli cheese. Bake in a preheated 375 degree oven for 25 minutes.