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1
Chop the onion and peppers into small pieces.
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2
Fry lightly in the olive oil for a few minutes and add some black pepper.
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3
Add the garlic.
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4
Mix well and add the canned tomatoes.
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5
Heat until a few bubbles appear and slowly add the puree, then all the parsley except a little for decoration.
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6
Set aside.
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7
Make sure the spinach is totally clean.
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8
(Put it in a drainer and cover with salt, then wash really well.) Steam in a stainless steel drainer over a pot of boiling water for no more than 3 minutes.
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9
While it is cooking, set the oven to 300 degrees F.
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10
Drain the spinach and put in a pan.
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11
Mix with the sour cream and plenty of black pepper (a small hand blender is ideal for this).
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12
It should be smooth and creamy and a lovely color.
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13
Pour about 2 inches of the red sauce into a baking dish, smooth with a wooden spoon and cover with a layer of lasagne.
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14
Top with a layer of the spinach mix.
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15
Smooth it out and add another layer of pasta.
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16
Keep doing this- alternating red and green- until no more sauce is left.
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17
The last layer of pasta must have a little sauce on it to keep it moist.
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18
Cover with the cheese.
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19
Bake, uncovered, for about 1 1/2 hours.
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20
When the lasagne is done it needs to sit about 3 minutes before being sprinkled with parsley and served with a fresh green salad and a glass of dry red wine.
