Lasagna with Spinach and Ground Beef
Ingredients
- For the meat filling
- 1 onion
- 2 Tbsps olive oil
- 500 grams Ground beef
- 1 Tbsp Tomato paste
- 150 milliliters Red wine
- 250 grams crushed Tomatoes (canned)
- 100 milliliters Beef broth
- 1 tsp dried oregano
- salt
- freshly ground peppers
- For the spinach filling
- 500 grams Spinach
- salt
- 1 garlic clove
- 2 Tbsps olive oil
- 100 grams Ricotta cheese
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps freshly chopped Basil (plus more for garnishing)
- 1 egg
- salt
- freshly ground peppers
- Nutmeg
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- For assembling
- 150 grams crushed Tomatoes (canned)
- 150 grams Mozzarella
- 9 Lasagne noodle
Preparation steps
For the ground beef mixture, peel the onion and chop finely. Fry the ground beef in hot oil until crumbly. Add the onion and sauté for 1-2 minutes. Stir in the tomato paste and deglaze the pan with red wine. Pour in the broth and let simmer until thick, stirring occasionally, for about 15 minutes. Add the oregano and season with salt and pepper. Set aside.
For the spinach filling, rinse the spinach and blanch in boiling salted water. Remove, plunge into cold water and squeeze out excess water. Chop spinach coarsely. Peel the garlic and chop finely. Whisk together the ricotta, Parmesan, basil, and egg, add spinach and garlic and sason with salt, pepper and nutmeg.
For the béchamel sauce, cook the butter until foamy. Stir in the flour and pour in the milk while stirring. Simmer for about 10 minutes, stirring occasionally. Season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F)
Alternate layers of pasta, spinach filling, beef filling and béchamel in a baking dish. Finish with a layer of béchamel sauce and then top with the tomatoes and mozzarella. Bake for about 45 minutes.
Serve garnished with basil.
