For 4 people

• 250 grams egg lasagne
• 1 kg tomato sauce with minced meat
• 2 glasses of liquid cream
• 100 grams mozzarella cheese
• 1 bunch of spinach
• Finely sliced ham
• 50 grams butter
• 50 grams parmesan cheese
• Salt and pepper

Boil the lasagne in salted water (three litres with a spoonful of salt). Put the lasagne sheets into the water one by one when the water is boiling. After a few minutes, take the pan off the heat, spill half the water and put the pan under running cold water. When the lasagne has cooled off, dry on kitchen roll.

Take off the spinach’s roots and stalks and wash the leaves in plenty of cold water several times. Once washed and drained (not too much) they are ready to be incorporated.

Spread butter over an oven dish and cover the bottom with one glassful of liquid cream.

Spread the first layer of lasagne covering each sheet with two spoonfuls of tomato sauce with meat and some bits of mozzarella. Put a slice of ham and another of spinach over the first layer. Cover with another layer of lasagne and continue alternating the layers until there are four of each. Pour the remaining cream on the last layer of lasagne, dust with Parmesan cheese and add some knobs of butter.

Cook in a hot oven (180º C) during approximately half an hour or until golden brown.