Gourmet Beef and Spinach Pasta Bake
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 25 min.
Ready in
Ingredients
for
4
- For the bolognese
- 3 cups Spinach
- 4 cups Minced Beef
- 1 Tbsp olive oil
- 1 onion (diced)
- 2 cloves garlic cloves (diced)
- 1 carrot (diced)
- 1 stick Celery (diced)
- 1 Tbsp tomato puree
- 1 ⅔ cups cherry Tomatoes (halved)
- 1 cup Zucchini (grated)
- ⅔ cup Meat stock
- 1 Tbsp fresh oregano (chopped)
- For the Béchamel sauce
- 2 Tbsps butter
- 2 Tbsps all-purpose flour
- 1 ⅔ cups milk
- Nutmeg
- Plus
- 12 Lasagne noodle
- 0.333 cup fresh Parmesan (grated)
- 1 Tbsp butter (chopped)
Preparation steps
1.
Blanch the spinach in boiling salt water. Drain, wring out well and chop.
2.
Fry the minced meat in hot oil. Add the onion, garlic, carrot and celery and fry for a few minutes. Stir in the tomato purée and add the tomatoes, courgette. Deglaze with the stock. Simmer for around 25 minutes until the sauce has thickened. Add the spinach and oregano, mix well and season with salt and ground black pepper.
3.
To make the Béchamel sauce, melt the butter in a small pot. Stir in the flour and gradually add the milk, whisking well. Simmer until the sauce thicken and season with salt, ground black pepper and nutmeg.
4.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
5.
Layer the lasagne starting with a little meat sauce. Place 3 lasagne sheets on top and spread with some white sauce. Add more meat sauce and continue like this until all the ingredients have been used up. Finish with white sauce, sprinkle with Parmesan and top with the butter. Bake for around 45 minutes until golden.
6.
Leave to rest slightly, then cut into slices and serve with a fresh salad.
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