Lasagna with Meat and Spinach
Ingredients
- Ingredients
- 12 Lasagne noodle
- salt
- 1 shallot
- 2 garlic cloves
- 2 sprigs Basil
- 2 sprigs oregano
- 2 sprigs parsley
- 4 Tbsps olive oil
- 400 grams mixed Ground meat
- 300 grams diced Tomatoes (canned)
- salt
- freshly ground peppers
- 150 grams fresh Spinach
- 125 grams Mozzarella
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- 6 Tomatoes
- 1 garlic clove
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
Preparation steps
Cook the lasagna noodles in boiling salted water until al dente. Remove, rinse in cold water and drain on a tea towel. Peel the shallot and garlic and chop finely. Rinse the herbs, shake dry and finely chop the leaves. Heat 2 tablespoons of oil in a pan and brown the ground meat. Add the shallot and garlic and cook for 1 minute. Add the canned tomatoes, broth, and herbs, mixing well. Season with salt and pepper.
Rinse and trim the spinach, and blanch in boiling salted water. Remove, rinse in cold water, squeeze out excess and chop coarsely. Cut the mozzarella into thin slices. Melt the butter in a saucepan, sprinkle with flour. Pour in the milk while stirring vigorously with a whisk. Season with salt, pepper, and nutmeg and simmer over medium heat for about 5 minutes.
Preheat the oven to 200°C (approximately 375°F). Brush a baking dish with the remaining oil.
Layer the lasagne sheets in the baking dish with the meat, spinach, and bechamel. Spread remaining bechamel sauce over the top and sprinkle with mozzarella. For the tomato sauce, blanch the tomatoes, peel, quarter, core and cut into small pieces. Press the garlic, sauté briefly in a pan with oil, add the chopped fresh tomatoes and the tomato puree and cook for about 10 minutes. Season with salt and pepper and pour over the lasagna. Bake until golden brown, about 45 minutes. Remove from the oven and serve slices on warm plates.
