- 20 lasagna sheets
- 3 diced roma tomatoes
- 1 onion sliced into julienne strips
- 100 grams of butter
- Complete seasoning
- Parmesan cheese
- 15 ounces of White Sauce
- 200 grams of shredded four-cheese blend
- 200 grams of Ricotta cheese
- 500g of well-cooked, tender, and drained spinach
- 200g of fried tomato
- 1 carrot, broccoli, green beans, sweet 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 salted water with a splash of olive oil to a boil. Add the lasagna sheets one at a time and let them boil for about 10 minutes.
In another pot, add a little olive oil and sauté the chopped onion and tomato. Let them cook over medium heat to create a sofrito. Add all the finely chopped vegetables. Sprinkle in some salt, oregano, seasoning, and pepper. Cook on low heat for 5 minutes. Add a splash of vinegar, the white sauce, stir well, and set aside.
In a bowl, combine the spinach with the Ricotta cheese, making sure not to let any excess water from the cheese spill in. Stir and set aside.
We grease the bottom of the dish we will use to assemble the lasagna with butter. We drain the lasagna sheets, being careful not to break them. We place a first layer at the bottom of the dish, filling all the spaces. We cover this layer with vegetables. Distribute them well to cover the entire surface. Then, cover them with a second layer of lasagna sheets. On top of this layer, place the mixture of ricotta and spinach. Once again, cover with lasagna sheets. Finally, top the lasagna with shredded cheese and sprinkle with Parmesan, followed by salt and pepper.
Cover it with aluminum foil and place it in the preheated oven at 350°F (180°C). Let it heat from both the top and bottom for 10 minutes.
Let the lasagna rest for five minutes before cutting the portions, but serve it hot. Enjoy!