Lean lasagna

I love everything about pasta. And lasagna is the number one dish. I recommend serving it with chili olive oil. This is just a bomb! Lean lasagna is made with vegetables, cheese and lasagna sheets.

Ingredients

• Lasagne sheets, pack - 1 Piece
• Onion - 1 Piece
• Garlic - 2 Cloves
• Tomatoes - 10 Pieces (can be canned in their own juice)
• Olive oil - 1/4 Cup
• Oregano - 1 Teaspoon
• Salt, pepper - To taste
• Bay leaf - 1 piece
• Sugar - 1 Teaspoon
• Spinach - 450 Grams
• Cottage cheese or Ricotta cheese - 1 1/2 Cups
• Grated Mozzarella Cheese - 1 1/2 Cups
• Grated Parmesan - 2 Glasses

Directions

1. Prepare vegetables for lean lasagna, rinse, peel. If using fresh tomatoes, dip in boiling water and peel off. Cut onion, garlic and tomatoes (separately) into small cubes.
2. Put a saucepan or frying pan on the stove, pour in a couple of tablespoons of oil. Fry half the onion and one clove of garlic over medium heat until soft. Add chopped tomatoes, oregano, salt, sugar, pepper, bay leaves and stir-fry for another 5 minutes.
3. In another saucepan in butter (a couple of tablespoons), sauté the remaining half of the onion and garlic, add the spinach and sauté until the spinach is halved. Season with salt, pepper and stir.
4. Divide the prepared tomato sauce into three saucers. Add ricotta and grated mozzarella to one of the servings.
5. Place the first layer of lasagna in a baking dish.
6. Put spinach with onion and garlic on lasagna sheets, spread it over the entire surface.
7. Put the tomato sauce without cheese on top of the spinach, also spread over the entire surface.
8. Then cover with lasagna sheets.
9. Put the tomato sauce on it, cover again with lasagna sheets and put the tomato sauce with cottage cheese.
10. Sprinkle the lasagne on top with grated Parmesan cheese. Bake in an oven preheated to 190 degrees for 50 minutes. Then leave to brew for 20 minutes and cool.
11. Lean lasagna is ready! Slice and serve! Bon Appetit!