Spinach Lasagna with Vegetarian Meat Sauce

Preheat the oven to 200°C (approximately 400°F).

For the sauce, peel garlic and onion. Rinse celery and carrots. Then chop all finely with a mezzaluna.

Heat 4 tablespoons olive oil in a saucepan and fry the vegetarian ground meat until seared. Then add finely chopped vegetables and fry briefly over high heat.

Pour in the wine and let it evaporate. Reduce heat and add the pureed tomatoes. Season with salt, a pinch of chili powder and 1 teaspoon sugar to taste. Then simmer covered for 30 minutes.

Rinse and gently drain the spinach. Put water and spinach in a large pot and wilt over medium heat. Place in a bowl, season with salt and pepper and drizzle with 1 tablespoon olive oil.

For the béchamel, melt the butter. Sprinkle in the flour. Gradually add the milk while stirring and bring to a boil.

Cook for approximately 1 minute, then remove from the heat and season with salt and pepper.

Grease a baking dish with butter. Alternate layering the spinach, bechamel sauce, and the lasagne noodles. Top with a thin coat of the remaining bechamel sauce.