Spinach lasagna

Ingredients for 2 servings:

• 4 lasagna sheets
• 4 tbsp ricotta
• 1 ball of mozzarella
• 300 g spinach
• 300 g tomatoes
• 2 carrots
• 25 g walnuts
• 1 onion(s)
• 1 garlic clove(s)
• 2 tsp herbs (Italian herb mix)
• 1 pinch(s) of salt and pepper
• 1 pinch of chili powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Dice the carrots, deseed and slice the tomatoes, wash the spinach, and finely chop the onions. Sauté half of the onions in olive oil, then gradually add the carrots, then the tomatoes, and let the mixture simmer for a while. Season the dish with Italian herbs and chili, and season with salt, black pepper, and sugar. At the same time—or afterward—we’ll prepare the spinach. To do this, first add the previously dented garlic cloves and the remaining half of the onions to heated oil and fry until golden brown. Then add the spinach, frying it very briefly and draining any excess water if necessary. Season with pepper and salt and toss the spinach with the ricotta and walnuts. Now the fillings are ready. It’s time to layer! First, a layer of spinach, then a lasagna sheet, then the tomato and carrot. Repeat this process one or two times, depending on the height/width of the dish. Accordingly, the final layer should again consist of the tomato sauce. Now slice the mozzarella and top the tomato layer with it. Bake in the oven at about 200°C for the next 20 minutes (or until the cheese is nicely browned).