Spinach Lasagna with Vegetarian Meat Sauce
Ingredients
- Ingredients
- 400 grams pre-cooked Lasagne noodle
- For the sauce
- 500 grams Vegetarian ground meat (from the health food store)
- 3 garlic cloves
- 2 carrots
- 3 Celery
- 1 onion
- 350 milliliters pureed Tomatoes
- 150 milliliters Red wine
- olive oil
- 800 grams fresh Spinach
- For the bechamel
- 500 milliliters milk
- 200 grams butter
- 200 grams Pastry flour
- also
- salt
- freshly ground peppers
- Chili powder
- sugar
- butter
Preparation steps
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.
Cook in the oven for 30 minutes. Let cool slightly before serving.
