𝐋𝐀𝐀𝐒𝐀Ñ𝐀 𝐌𝐈𝐗𝐓𝐀𝐀

For the spinach and ricotta filling: Chop a clove of garlic, 2 onions and brown them in 2 tablespoons of EVOO. Add the frozen spinach and season with salt, pepper and nutmeg. Cook for about 10 minutes. When it cools down a little, add the ricotta cheese.

For the bolognese sauce: Chop 2 onions, the bell pepper and 2 cloves of garlic and brown them in 2 tablespoons of EVOO. Add the minced meat and season with salt, pepper, paprika and oregano. Once the meat is almost cooked add the tomatoes (previously crushed) and cook for 10 more minutes.

To assemble the lasagna: Put the precooked plates to soak for 3 to 4 minutes in very hot water. In a baking dish place sauce on the base and then the first layer of plates. Add the bolognese filling, another layer of plates and then the spinach filling and a little gratin cheese on top. Repeat the procedure so that there are 2 layers of spinach and 2 layers of bolognese and finish with plenty of gratin cheese.

Bake in the oven for 30-40 minutes at 180 degrees.