Spinach and Ricotta Lasagna
The mix of vegetables, cheese and meat is not only convincing in terms of taste, but also provides the body with an optimal supply of vitamins, minerals and secondary plant substances: spinach contains a lot of folate (folic acid), while lycopene from tomatoes and tomato paste protects our cells from harmful free radicals. Lean beef contains plenty of iron, as well as zinc and ricotta and co. provide calcium.
If you want to save even more fat, you can partially replace the minced beef with minced beefsteak (or tartar or scraped beef). Beefsteak mince also makes the lasagne even more aromatic.
- 1 onion
- 3 garlic
- 2 tablespoons olive oil
- 500 grams Ground beef
- 1 large can tomatoes
- 1 teaspoon dried oregano
- 1 bay leaf
- peppers (from the mill)
- 750 grams Spinach
- 250 grams creamy Ricotta cheese
- 250 grams Quark
- 2 eggs
- 80 grams freshly grated Parmesan
- 2 bunches Basil
- 500 grams Lasagne noodle (without precooking)
- 20 grams butter
Peel both the onion and garlic and chop. Heat 1 tablespoon olive oil in a nonstick skillet, brown the ground beef, making sure to chop it finely with a fork.
Lightly roast the onion and half the garlic to the meat. Chop the tomatoes and add it to the pan. Add the tomato juice, oregano, salt, and pepper to the pan and simmer for 30 minutes.
Rinse the spinach and coarsely chop. Fry the remaining garlic in the remaining olive oil. Add the spinach. Braise while stirring until all the liquid had evaporated. Season the spinach with salt and pepper.
Mix the ricotta, cottage cheese, eggs, and 50 grams (approximately 1/2 cup) of Parmesan. Season with salt and nutmeg.
Cut basil into strips and stir into the cream cheese. Grease the lasagna pan with vegetable oil and place 2-3 uncooked lasagna sheets on the bottom. Give each a portion of the meat sauce, spinach, and cream cheese mixture.
Create multiple layers alternating noodles with meat sauce, spinach, and cream cheese mixture. The top layer should be meat sauce. Sprinkle with the remaining cheese and distribute the butter on it. Cook the lasagna for 40 minutes in a 200°C (approximately 400°F).
To serve: Slice into squares and keep warm.