Vegetarian Lasagna with Spinach and Ricotta

Salt, pepper
, 1 teaspoon sugar
, finishing , 1 pack of lasagne
sheets , 150g grated parmesan

Instructions
Preheat the oven to 200°C (O/U heat) and grease the baking tray. Squeeze the frozen spinach well. Finely chop the onion and garlic and fry in boiling oil. Add the spinach and sauté until all the water has evaporated.
Leave to cool briefly and then mix with the ricotta, eggs and parmesan. Season the sauce generously with salt, pepper and nutmeg (important because the

The spinach and lasagna sheets “swallow” a lot of dressing!).
For the tomato sauce, mix all the ingredients and season to taste.