Lasagna with Ricotta and Spinach Filling

Summary

Ingredients

• 12 lasagne plate (s) (pre-cooked)
• 2 glasses tomato sauce, finished with basil or homemade
• 1 tablespoon olive oil
• 1 onion (s), chopped
• 100 g ham, raw
• 400 g spinach leaves (frozen, thawed)
• Salt and pepper, nutmeg
• 250 g ricotta
• 60 g parmesan cheese
• Parmesan, for gratin
• olive oil

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Instructions

1. For the sauce, just mix the oil, chopped onion, diced ham, chopped, defrosted leaf spinach, the spices, the ricotta and the parmesan, do not heat.
2. Put some of the cold sauce in a baking dish, cover with lasagne sheets, then layer the sauce alternately with the lasagne sheets and the tomato sauce, and finish with the tomato sauce.
3. Sprinkle the last layer with parmesan (amount to taste) and drizzle with olive oil and then place the pan in the preheated oven. Cover the casserole with aluminum foil. Bake at 200 ° for 20 minutes, then remove the foil and bake open for another 20 minutes.
4. Of course, you can also make the tomato sauce yourself. This variant came about when I had absolutely no time to cook, but unfortunately the family was very hungry. We found this variant well worth adding to our emergency recipe collection.