Lasagna with Spinach and Tomatoes

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Average: 5 (2 votes)
(2 votes)
Lasagna with Spinach and Tomatoes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
4
Ingredients
500 grams Lasagne noodle
800 grams fresh Spinach
1 ½ kilograms ripe tomatoes
2 garlic
1 red onion
olive oil (cold pressed)
2 teaspoons sugar
1 liter milk
80 grams butter
80 grams Pastry flour
salt
peppers (freshly ground)
Nutmeg (freshly grated)
1 handful fresh Basil
butter
How healthy are the main ingredients?
tomatoSpinachsugarBasilgarliconion

Preparation steps

1.

Preheat the oven to 180°C = (approximately 350°F) convection. Rinse the tomatoes, scald with boiling water, peel and cut into small pieces. Peel the onion and chop finely. Peel the garlic. In a saucepan, heat 3 tablespoons olive oil and sauté the onion gently. Add the tomato pieces and garlic cloves and cover and simmer gently about 6 minutes. Pull the pan from the heat and season with salt, pepper, nutmeg and sugar. Stir in basil leaves. Cover and set aside.

2.

Rinse spinach and over medium heat in a large pot allow spinach to coincide. Drain the spinach in a colander, place on a cutting board and chop. In a bowl add cooked spinach, season with salt and 2 tablespoons olive oil.

3.

For the béchamel sauce, melt the butter over low heat and dust flour over it. While stirring constantly, gradually add the milk and bring to a boil. Boil approximately 1 minute, then remove the pot from the heat and season with salt, pepper and plenty of nutmeg.

4.

Line the bottom of a baking dish with butter and cover with a layer of lasagna noodles. Spread a few tablespoons of tomato sauce, cover with some spinach and also a few tablespoons of béchamel sauce. Again cover with lasagna noodles and continue the same steps, until all ingredients have been used. Finish off with béchamel sauce.

5.

Place the lasagna in a hot oven and bake about 30 minutes, or until a nice crust has formed. Cut into serving pieces and serve hot.