Beef and Spinach Pasta Bake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- For the mince filling
- 3 Tbsps butter
- 1 carrot (diced)
- 1 onion (chopped)
- 18 ozs ground Beef
- ⅔ cup Red wine
- 14 ozs canned Tomatoes
- ⅜ cup Meat stock
- 2 Tbsps chopped parsley
- 2 bay leaves
- salt
- freshly ground peppers
- For the spinach filling
- 18 ozs Spinach
- 1 Tbsp olive oil
- 1 onion (chopped)
- 1 clove garlic cloves (finely chopped)
- 2 cups Crème fraiche
- salt
- freshly ground peppers
- grated Nutmeg
- 10 Lasagne noodle (sheets)
- 2 Mozzarella (sliced)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Tablespoon, 1 großer Pot, 1 Wooden spoon, 1 Measuring cups, 1 Immersion blender, 1 deep bowl, 1 Milk frother
Preparation steps
1.
Heat the butter in a frying pan and gently cook the carrot and onion until translucent. Add the mince and break it up to brown right through. Add the red wine and simmer until reduced.
2.
Add the tomatoes, stock, parsley and bay leaves, cover and simmer for 20-30 minutes until reduced to a thickish sauce. Remove the bay leaves and season the ragout to taste with salt and pepper.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a lasagne or baking dish.
4.
Wash the spinach and put into a pan with the water clinging to the leaves. Cook briefly until wilted. Refresh in cold water, then drain, squeeze out the water and chop.
5.
Heat the olive oil and gently cook the onion and garlic until translucent. Stir in the spinach with the creme fraiche; season with salt and pepper and add nutmeg to taste. Set aside.
6.
Layer the mince sauce, lasagne and spinach in the baking dish, finishing with mince sauce. Cover with sliced mozzarella. Bake for 30-35 minutes until piping hot and bubbling.
