Italian Flag Lasagne - Light and Tasty

I saw this recipe on tv, cooked by Benedetta Parodi. She's very famous in Italy, she's not a chef, but just a woman who likes cooking! This lasagna is simply amazing, because it is so tasty but delicate, and, very important, so easy to do!

Ingredients

Cherry Tomatoes 500 gr.

Robiola Cheese or Philadelphia 300 gr. 
Lasagne Sheets 250 gr.
Baby Spinach 100 gr.

Milk   

Salt 

Pepper

Parmesan

Extra Virgin Olive Oil

 

• Mix in a bowl the soft cheese with a little bit of milk, in order to make it creamy. In the original recipe, Benedetta adds chives, but my mother and I forgot this step
•  Cut the tomatoes in three if they are big, or just in two in they are small, and season with olive oil, salt and pepper.
• Now put a little of the cheese cream on the bottom of the baking tray and place the lasagna sheets covering the whole surface. If the lasagna sheets are not fresh, you need to put them in boiling water until soft.
• Now cover the surface with the baby spinach, add the tomatoes, the cheese sauce and a little parmesan. Continue until all the ingredients are finished. 
• Complete the last layer adding the olive oil and a little of milk in the four corners.
• Bake in the preheat oven at 180° for about 20-25 minutes, until the surface will be golden.