Spinach lasagna with ricotta

Ingredients for 4 servings:

• 1 onion(s)
• 5 tbsp olive oil
• 300 g leaf spinach, frozen
• Pepper, freshly ground
• smoked salt
• Nutmeg, freshly grated
• 2 cans of tomatoes, in pieces
• 1 clove(s) garlic
• some thyme
• 250 g ricotta
• 100 g Parmesan
• 9 lasagna sheets

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Dice the onion and sauté in 1 tablespoon of oil, set aside, and let cool. Then add the ricotta and 60g of Parmesan cheese and season with salt. Heat 1 tablespoon of oil in a saucepan, add the thawed spinach, heat briefly, and season with salt, pepper, and nutmeg. Cook the canned tomatoes with salt, pepper, and thyme until reduced to a sauce, about 20 minutes. Preheat oven to 200°C. Grease a lasagna dish with oil and line the bottom with lasagna sheets. First, spread half of the ricotta mixture on top, then cover with half of the spinach. Then, add more pasta sheets, and continue until all the ingredients are used up. Finish with the lasagna sheets. Pour the tomato sauce over everything, sprinkle with the remaining Parmesan cheese, and drizzle with the remaining olive oil. Cover the lasagna and place it on the middle rack of the oven and cook for 20 minutes. Remove the lid and cook for another 15-20 minutes. This dish is perfect for an Italian evening, thanks to the beautiful white, green, and red color of the lasagna on the plate. It also tastes just as good on the patio in summer as it does in winter. It’s quick to whip up from a pantry, and if necessary, you can even freeze the ricotta. And it’s delicious even for very young children one year and older.