250 g of lasagna pasta (available at supermarkets)
2 tablespoons of olive oil
3 diced beets
1 diced zucchini
4 cloves of garlic, minced
3 cups of sautéed mushrooms
1 handful of fresh spinach
2 tablespoons of chopped parsley
1 egg, beaten
450 g of ricotta cheese
1/3 cup of grated mozzarella cheese
2 and 1/2 cups of tomato sauce
2 cups of shredded mozzarella cheese
Salt and black pepper to taste
Optional: fresh rosemary
250 g of lasagna pasta (available at supermarkets)
2 tablespoons of olive oil
3 diced beets
1 diced zucchini
4 cloves of garlic, minced
3 cups of sautéed mushrooms
1 handful of fresh spinach
2 tablespoons of chopped parsley
1 egg, beaten
450 g of ricotta cheese
1/3 cup of grated mozzarella cheese
2 and 1/2 cups of tomato sauce
2 cups of shredded mozzarella cheese
Salt and black pepper to taste
Optional: fresh rosemary
Cook the lasagna pasta according to the manufacturer's instructions
Drain, rinse in cold water, and let dry on a clean towel without overcrowding
Heat half of the olive oil, add the beets, zucchini, and half of the garlic
Cook for 5 minutes or until tender
At this point, cook the mushrooms with the remaining garlic and olive oil
Cook for 5 minutes
Add the spinach and stir until wilted
Remove from heat, strain over a fine-mesh sieve, and let drain
Add the parsley and mix well. Reserve
Mix the egg, ricotta cheese, and grated mozzarella cheese
Season with salt and black pepper. Reserve
Assembly: Line the bottom of a removable tart pan with parchment paper to prevent leakage
Spread 1/2 cup of tomato sauce
Make a layer of lasagna pasta, followed by the spinach mixture, then half of the ricotta cheese mixture
Repeat the layers, finishing with the remaining ingredients and pressing gently with a spatula
Bake in a preheated oven at medium temperature until completely heated through
Serve decorated with fresh rosemary.
