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Method-
Roughly chopped spinach. Boil until tender, drain.
Combine with ricotta and Cheddar cheeses. Heat oil
in a frying pan, add onion and garlic,cook until
onion is tender. Add ham and if you are going to
use mushrooms add as well. Cook for 2 minutes. Add
the chopped tomatoes, basil, tomatoes puree',
sugar and spices. Let it simmer for a little while
until sauce will thickened. Layer the lasagne
sheets over the base of dish, spread with half the
spinach mixture. Top another layer of lasagne
sheets, spread half the ham mixture. Repeat
layering with the remaining mixtures. Sprinkle
with Parmesan cheese. I have used Kefalotyri
cheese (gobon tal hakk) but I have sprinkle some
milk on top of last lasagne. Cover the dish with
foil, bake in moderate oven on 180c for 30
minutes. Uncover dish, bake further 10-15 minutes
or until lasagne is tender --)
Hint!
For a vegetarian lasagne, replace ham with 2 x
310g cans red kidney beans, drained.
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