- 20 lasagna sheets
- 3 chopped Roma tomatoes
- 1 onion cut into julienne
- 100 grams of butter
- Complete seasoning
- Parmesan Cheese
- 15 ounces of White Sauce
- 200 grams of shredded 4 cheese blend
- 200 grams of Ricotta Cheese
- 500g of well-cooked and drained spinach
- 200g of fried tomato
- 1 carrot, broccoli, green beans, sweet pepper, baby corn, and other vegetables of your liking, cut very small.
- 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. Introduce the lasagna sheets one by one and let them boil for about 10 minutes.
In another pot, put a little 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. We add a pinch of salt, oregano, complete seasoning, and pepper. We cook on low heat for 5 minutes. We add a splash of vinegar, the white sauce, stir well and set them aside.
In a bowl, mix the spinach with the Ricotta cheese, making sure not to let the excess water from the cheese spill. Stir and set it aside.
We grease the bottom of the dish we will use to assemble the lasagna with butter. We drain the lasagna sheets, taking care not to break them. We place the first layer at the bottom of the dish, filling all the spaces. We cover this layer with vegetables. Spread them out well to cover the entire surface. Cover them with a second layer of lasagna sheets. On this layer, place the mixture of Ricotta and spinach. Cover again with lasagna sheets. To finish, cover the lasagna with grated cheese and sprinkle with Parmesan cheese, then add salt and pepper.
Cover it with aluminum foil and place it in the preheated oven at 350ºF (180ºC). Let it heat from above and below for 10 minutes.
Let the lasagna rest for five minutes before cutting the portions, but serve it hot. Enjoy!!