500g “no precooking required” lasagna
600g minced beef (optionally, mixed pork and beef)
2 cups tomato sauce
1/8 tsp red pepper flakes
3 cups spinach
1/3 Ricotta cheese
1 cup Mozzarella cheese, shredded
6 tbsp grated Parmesan cheese
1/4 cup thinly sliced fresh basil
1 tbsp extra virgin olive oil
Heat the olive oil in a large skillet over medium-high heat. Add the mince and cook, stirring, until browned. Add tomato sauce and red pepper flakes and simmer for 5 minutes. Add the spinach and stir until the leaves are tender. Then add the Ricotta and simmer over low heat. Add salt and remove from fire.
Mix the mozzarella and 4 tbsp of Parmesan in a bowl.
Cover the bottom of a medium square pan with a layer of lasagna. Pour half the sauce of minced meat and half of the cheese mixture. Repeat the process. Cover with the remaining pasta and sprinkle with the remaining Parmesan cheese (2 tbsp.) Drizzle lightly with olive oil and bake until golden, for 3-5 minutes.
When you take it out of the oven, add basil leaves on top.