- 20 lasagna sheets
- 3 chopped roma tomatoes
- 1 onion, sliced into julienne strips
- 100 grams of butter
- Complete seasoning
- Parmesan Cheese
- 15 ounces of White Sauce
- 200 grams of grated four-cheese blend
- 200 grams of Ricotta Cheese
- 500g of well-cooked and drained spinach
- 200g of tomato sauce
- 1 carrot, broccoli, green beans, sweet bell pepper, mini corn, and other vegetables of your choice, all finely chopped.
- 3 cloves of garlic
- Salt, pepper, and oregano
- Olive oil
In a large pot, bring water with salt and a splash of olive oil to a boil. Add the lasagna sheets one by one and let them boil for about 10 minutes.
In another saucepan, put a bit of olive oil and add the chopped onion and tomato. Let them cook over medium heat to make a sofrito. Add all the finely chopped vegetables. Sprinkle in a pinch of salt, oregano, complete seasoning, and pepper. Cook on low heat for 5 minutes. Then add a splash of vinegar, the white sauce, mix well, and set aside.
In a bowl, mix the spinach with the Ricotta cheese, being careful not to let any excess water from the cheese fall in. Stir and set it aside.
Grease the bottom of the dish we will use to assemble the lasagna with butter. Drain the lasagna sheets, taking care not to break them. Place the first layer at the bottom of the dish to fill all the spaces. Cover this layer with vegetables, distributing them evenly to cover the entire surface. Top it with a second layer of lasagna sheets. On this layer, add the mixture of ricotta and spinach. Cover again with lasagna sheets. Finally, top the lasagna with grated cheese and sprinkle with Parmesan, followed by a pinch of salt and pepper.
Cover it with aluminum foil and place it in the preheated oven at 350ºF (180ºC). Let it heat from the top and bottom for 10 minutes.
Let the lasagna rest for five minutes before cutting the portions, but serve it hot. Enjoy!