Step-by-Step Instructions

1. 1.Prepare Marrows

   Slice the marrows into approximately 0.5 cm thick rounds. Heat a pan with a little olive oil and fry the marrow slices until lightly golden on both sides. Remove them from the pan and set aside in a bowl.

2. 2.Prepare Carrots

   Peel the carrots. Using a vegetable peeler, slice the carrots into thin, ribbon-like layers. Heat the same pan with a little olive oil and cook the carrot slices until soft. Remove them from the pan and set aside in a bowl.

3. 3.Prepare Spinach

   Add 200g of fresh spinach to the hot pan. Cook until the spinach is completely wilted, stirring occasionally. Remove the wilted spinach from the pan and set aside in a bowl.

4. 4.Prepare Garlic and Onion

   Finely chop the 3 cloves of garlic and 1 medium onion.

5. 5.Prepare Tomato Sauce

   Heat a pan with olive oil. Add the finely chopped onion and garlic and sauté until they are softened and translucent. Season with salt and pepper to taste. Add 400g of tomato polpa to the pan. Stir well and simmer the sauce for about 30 minutes, stirring occasionally, until it thickens. Stir in a few fresh basil leaves at the end.

6. 6.Prepare Ricotta-Spinach Filling

   In a bowl, mash 400g of ricotta with a fork until creamy. Add the cooked spinach and 250g of fresh milk to the ricotta. Mix all ingredients well until combined.

7. 7.Cook Lasagna Sheets

   Bring a pot of water to a boil and add 1 teaspoon of salt. Cook the lasagna sheets one at a time for about 2 minutes each, until they are al dente. Carefully remove them from the water and set aside.

8. 8.Assemble Lasagna (Layer 1)

   Drizzle a little olive oil on the bottom of a lasagna dish (approximately 20x20 cm). Spread a thin layer of the prepared tomato sauce. Place 3 cooked lasagna sheets over the sauce. Arrange a layer of the fried marrow slices on top of the lasagna sheets. Sprinkle generously with Parmesan cheese.

9. 9.Assemble Lasagna (Layer 2)

   Spread half of the ricotta-spinach mixture evenly over the marrow layer. Add another layer of tomato sauce. Place 3 more cooked lasagna sheets. Arrange the cooked carrot slices on top of the lasagna sheets. Sprinkle with Parmesan cheese.

10. 10.Assemble Lasagna (Layer 3)

    Spread the remaining half of the ricotta-spinach mixture over the carrot layer. Add the remaining tomato sauce. Place the final 3 cooked lasagna sheets. Arrange the remaining marrow slices on top. Sprinkle generously with Parmesan cheese.

11. 11.Final Touches and Bake

    Drizzle olive oil over the top layer of Parmesan cheese. Bake the lasagna in a preheated oven at 200°C (392°F) for 40 minutes, or until it is golden brown and bubbly.

12. 12.Serve

    Let the lasagna rest for a few minutes after baking before slicing and serving. Garnish with fresh basil leaves for an extra touch of flavor and presentation. Bon appetit!