Lasagna with ricotta and spinach filling

Ingredients for 4 servings:

• 12 lasagna sheets (pre-cooked)
• 2 jars of tomato sauce, ready-made with basil or home-cooked
• 1 tbsp olive oil
• 1 onion(s), chopped
• 100 g ham, raw
• 400 g leaf spinach (frozen, thawed)
• Salt and pepper, nutmeg
• 250 g ricotta
• 60 g Parmesan
• Parmesan, for topping
• olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Quick version using ready-made tomato sauce and cold stirred ricotta sauce instead of béchamel…

For the sauce, combine the oil, chopped onion, diced ham, chopped, thawed spinach leaves, the spices, the ricotta, and the Parmesan cheese; do not heat. Pour some of the cold sauce into a baking dish, cover with lasagna sheets, then layer the sauce alternately with the lasagna sheets and the tomato sauce, finishing with the tomato sauce. Sprinkle the last layer with Parmesan cheese (amount to taste) and drizzle with olive oil, then place the dish in the preheated oven. Cover the casserole with aluminum foil. Bake at 200°C for 20 minutes, then remove the foil and bake uncovered for another 20 minutes. Of course, you can also make the tomato sauce yourself. This version came about when I had absolutely no time to cook, but the family was unfortunately very hungry. We thought this version was definitely worth adding to our emergency recipe collection.