Paradeis sauce filling: Heat olive oil, sauté onion, garlic and soup vegetables in it, add paradeis pulp and a little bit of sugar, sauté briefly. Add paradeis pulp and bay leaves and simmer gently on low heat for about 30 minutes. Remove bay spice, season vigorously with salt and freshly ground pepper and round off with basil.
Ricotta stuffing: stir all ingredients in a baking bowl and season vigorously with salt and freshly ground pepper.
Spinach filling: Heat olive oil and sauté onion and garlic. Add the spinach, well squeezed, and saute briefly. Season to taste with salt and freshly ground pepper.
Preheat the stove to 220 °C and lightly grease the baking dish.
Layer the three fillings twice each with the lasagna sheets: Pasta-Spinach-Pasta-Ricotta-Pasta-Parade Sauce. Spread the grated Parmesan evenly over the top and bake the lasagna in the oven for about half an hour until golden brown.
Tip: Did you know that one bowl of spinach provides almost all the manganese and fiber you need?
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