Spinach and Crab rolled Lasagna

This dish is a kind of "poor man's" lasagna, or should I say, "busy-lazy man who wants to have lasagna anyway" type of dish. Don't get me wrong, you will still need a bit of time for the preparation, but it doesn't involve making a Bechamel or a meat sauce (pfiuuu...).


For 9 rolls, 3-4 persons:

- 9 lasagna sheets

filling:
- 200gr ricotta or similar cheese (fresh cheese)
- a large bunch of spinach
- 1 clove garlic
- olive oil
- white wine for cooking
- a tin of crab meat
- 1 egg
- 1 or 2 teaspoons flour
- salt, pepper to season


sauce:
- 1 small onion
- 1 clove garlic
- olive oil
- wine for cooking (red or white)
- 1 tin of peeled tomatoes
- tomato puree (about 200ml)
- water (about 1/2 glass)
- 1/2 stock cube
- pinch of sugar
- oregano, basil, bay leaf, salt, pepper, pinch of cayenne pepper


You can start by making the sauce and let it sizzle while you prepare the rest.
Finely chop the onion and saute' with olive oil and mashed garlic. Add a bit of wine, the tomatoes, stock, sugar, oregano, basil, bay leaf, salt, pepper, cayenne pepper (optional), and some water.

Now for the filling: Roughly chop the spinach, and saute' for 2-3min in olive oil with mashed garlic and a bit of white wine. When they are cooked drain the juice (you can press a bit). Mix the spinach with ricotta, beaten egg, crab, salt, pepper, and adjust with a little bit of flour if it looks runny.

Boil the lasagna sheets in salted water for 5 minutes.
Add filling to each sheet and roll.
In an oven-proof dish, pour a layer of tomato sauce, add the lasagna rolls, and cover entirely with the rest of the sauce (the lasagna must not be dry).
Put in the oven at 200 degrees for 30 minutes.