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| 2 Esslöffel | olive oil |
| 1 | onion finely chopped |
| 2 | cloves garlic minced |
| 3/4 x ca. 450 g | Ham roughly chopped |
| 6 x ca. 30 g | Spanish hot salami; roughly chopped |
| 1 x ca. 450 g | Canned chopped tomatoes |
| 1/2 Bund | Spinach; washed, stalks removed and roughly chopped |
| 1/4 Tasse | basil fresh, chopped |
| 1/4 Tasse | parsley fresh, chopped |
| 1/2 x ca. 450 g | No boil lasagna noodles |
| 1 x ca. 450 g | cheddar cheese shredded |
| 1/4 Tasse | tomato paste |
| 1 Tasse | water |
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Prep: 15 min, Cook: 25 min.
Preheat oven to 350°F. Heat oil in a heavy saucepan over medium high heat. Saut, onion and garlic 1-2 minutes or until softened. Stir in chopped meats, tomatoes and spinach and saut, 3-5 minutes, until heated throughout. Remove from heat and stir in herbs. Line bottom of a 9×13 inch baking dish with lasagne sheets. Top with a portion of meat mixture. Reserving 1/3 of cheese for the top, sprinkle a portion of cheese over meat. Repeat process until all ingredients are used. Combine tomato paste and water in a bowl. Drizzle over top layer. Sprinkle with remaining cheese. Bake 30 minutes or until cooked through.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
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