Lasagna with Spinach and Ground Meat
Ingredients
- For the spinach filling
- 500 grams Spinach
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 75 grams Ricotta cheese
- 4 chopped Sage
- 3 Tbsps Whipped cream
- 1 Tbsp Pastry flour
- 1 egg
- salt
- freshly ground peppers
- Nutmeg
- For the béchamel sauce
- 2 Tbsps butter
- 3 Tbsps Pastry flour
- 750 milliliters milk
- 1 pc organic Lemon peel
Preparation steps
For the ground meat, trim and rinse the carrot and chop into small cubes. Peel and finely chop the onion. Sauté the carrot and 3/4 of the onion in butter. Add the ground meat and fry until crumbly. Pour in the red wine and simmer. Add the tomatoes, parsley and bay leaf. Cover and simmer for about 20 minutes.
Pour in the broth, remove the bay leaf and season the sauce with salt and pepper.
For the spinach filling, trim, rinse and blanch the spinach in salted water for 3 minutes. Rinse, drain, squeeze out the excess water and chop. Dust with the flour and mix together.
For the béchamel sauce, melt the butter, stir in the flour and sauté lightly. Pour in the milk while stirring. Add the lemon rind and season with salt and pepper. Simmer, stirring occasionally for about 20 minutes.
Sauté the rest of the onion in some butter and add the tomato. Simmer and then purée. Season with sugar, salt and pepper.
Grease the lasagna dish and pour in a little béchamel sauce. Cover it with pasta sheets and layer some more béchamel on top. Next, add a layer of spinach and again a layer of pasta. Cover with béchamel. Then pour the whole ground meat sauce on top. Cover again with pasta and bechamel, followed by the rest of the spinach. Add another layer of pasta and end with the tomato sauce.
Shower with cheese and bake in a preheated oven at 200°C (approximately 400ºF) for 40-50 minutes.