Lasagne of crespelle with ricotta and spinach

Prepare the dough for the crepes, mixing all ingredients to obtain a fluid and smooth.

Let stand 30 minutes, then Cook 8 crepes.

Peel the onion and finely chop finely, then Brown it in a skillet with non-stick coating in a tablespoon of oil; Add the tomato pulp and stir carefully.

Remove from heat and keep aside.

Pour still frozen spinach in a saucepan with 2 tablespoons water; put 6 minutes to bake in moderate heat; When cooked, place them in a strainer and press close-meshed well with your hands to remove all water.

In a bowl, beat the egg with a fork.

Pour the spinach squeezed in a capirnte Bowl, add cottage cheese, beaten egg and the grated Parmesan.

Add salt, pepper and stir the mixture thoroughly.

Preheat oven to 180°

Grease a mould; you begin to settle on the bottom a crepe and a "mount" lasagna by alternating the crepes, the tomato sauce and spinach ricotta.

Continue until you run out of ingredients.

Cover with aluminum foil and Bake 30 minutes.

Served piping hot.