Ingredients:
· 8 ounces lasagna noodles
· 1 tablespoons salt for cooking water
· 1 tablespoon olive or truffle oil
· 2 ounces low fat ricotta cheese
· 8 ounces sliced Mozzarella cheese
· 3 ounces grated Parmesan cheese
· 1 bunch of Spinach Leaves
Sauce:
· 1/2 cup finely chopped onion
· 2 cloves garlic, minced
· 2 tablespoons olive oil
· 300g of ground ham
· 10 pieces of crab sticks (slice to 4 pcs each)
· 3 large fresh tomatoes
· 1 can (6 ounces) tomato paste
· 2 teaspoons salt
· 1 teaspoon sugar
· 1/4 teaspoon dried basil
· 2 cups water
Preparation:
Start sauce about 30 to 40 minutes in advance.
Sauté onion and garlic in olive oil until onions are soft; add ground ham and brown, then add crab sticks and the remaining ingredients; stir well. Simmer slowly, uncovered, for 30 minutes.
Cook lasagna noodles in boiling water with 1 tablespoons of salt for about 15 minutes, or until tender, stirring frequently to prevent sticking. Drain; add 1 tablespoon olive oil. Arrange noodles in a shallow 2 1/2-quart baking dish. Make 3 layers each of noodles, ricotta cheese, Mozzarella cheese, ham & crab sauce, and Parmesan cheese. Add 1 tablespoon of truffle oil and Bake at 325° for 40 minutes. Deep fry the spinach leaves in oil until crispy, remove and add to the top of the lasagna dish when ready. Serves 6
