Lasaña vegetariana de espinacas

Ingredientes

• 1/2 cup extra virgin Greek olive oil (plus more for pan)
• 1 red onion (minced)
• 4 garlic cloves (minced)
• 2 28- ounce cans of chopped plum tomatoes
• 1 Tbsp dried Greek oregano
• Sea salt to taste
• 1 15- ounce container ricotta or Greek anthotyro cheese
• 1 cup grated halloumi or mozzarella cheese
• 4 cups raw baby spinach leaves (washed and spun dry)
• 1 pound no-boil flat lasagna noodles

Preparación

1. 1

   Preheat the oven to 350 F/170C.

2. 2

   In a saucepan over medium heat warm the olive oil and cook the onion until soft and translucent. Stir in the garlic. Add the canned tomatoes. Season to taste with salt. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir occasionally. Add the oregano at the end, as soon as you turn off the heat.

3. 3

   On the bottom of a 9 x 13-inch ovenproof glass or ceramic baking dish, ladle a little tomato sauce and a tablespoon or two of olive oil. Place a layer of noodles on top, covering the bottom of the pan. Spread ricotta or anthotyro cheese on top of the noodles, top with spinach, sprinkle with the grated halloumi or mozzarella cheese, and coat with a small ladle full of sauce. Repeat the layers until you get to the top of the pan. Sprinkle the final layer with grated halloumi or mozzarella cheese.

4. 4

   Place in the oven and bake for 45 minutes or until bubbly and the cheese is golden brown on top.

5. 5

   Remove from the oven and allow to cool for 10 minutes before serving.