Lasagna Pockets

To prepare the lasagna pockets, start with the sauce: in a pot, sauté the oil with the garlic, then add the tomato purée 1 and a little water, just enough to rinse the can 2. Salt and bring to a boil, then reduce the temperature a bit and cook for about 45 minutes; at the end of cooking, the sauce shouldn't be too thick 3.

Cut the mozzarella into 15 pieces 4 and transfer it onto a tray with paper towels to remove excess liquid 5. Move on to the spinach: in a large pot, sauté the oil with the garlic, then add the cleaned spinach 6.

Lightly salt, cover with a lid, and cook over medium heat for about 7-8 minutes 7. Once wilted, remove the garlic 8 and drain them well by squeezing them in a colander 9.

Roughly chop the cooked ham with a knife 10, then do the same with the well-drained spinach 11. Mix the ham and spinach in a bowl and add a pinch of pepper 12.

Add the ricotta 13 and mix everything together. Set the filling aside and focus on the béchamel: in a small pot, heat the milk with the salt and nutmeg 14. In another small pot, melt the butter, then add the flour 15.

Quickly stir with a whisk to make the roux 16, then add the hot milk 17 and continue stirring until you get a smooth and thick sauce 18.

Pour the hot béchamel into the sauce 19 and mix well 20. You're ready to assemble the pockets: cut the fresh pasta sheets in half lengthwise 21.

Take 2 strips and keep the others covered with a kitchen towel to prevent them from drying out 22. Pour a little sauce in the center of the first strip 23, then place the second strip perpendicular to form a cross 24.

Place a spoonful of filling in the center 25, then add a cube of mozzarella 26. Now fold the first flap toward the center and add a little more sauce, which will help the sheets stick 27.

Fold the second flap and add more sauce 28. Continue in this way, alternating pasta and sauce, until you form a square packet 29; in total, you'll get 15 pockets. Cover the bottom of a 12x8 inch baking dish with a layer of sauce and arrange the pockets inside as you go 30.

Sprinkle the pockets with the remaining sauce, making sure to cover the sides well too 31. Finally, sprinkle with grated cheese and bake in a preheated static oven at 350°F for about 30 minutes 32. If you wish, you can turn on the grill and continue cooking for a few minutes to brown the surface well. Your lasagna pockets are ready to be served 33!