Lasagna with Spinach and Ground Beef

Ingredients

• 1 onion
• 2 tbsp olive oil
• 500 g ground beef
• 1 tbsp Tomato Paste
• 150 ml red wine
• 250 g canned diced tomatoes
• 100 ml beef broth
• 1 tsp Dried oregano
• Salt
• black pepper (freshly ground)
• 500 g spinach
• Salt
• 1 Garlic clove
• 2 tbsp olive oil
• 100 g Ricotta
• 2 tbsp freshly grated Parmesan
• 2 tbsp fresh chopped basil
• 1 egg
• Salt
• black pepper (freshly ground)
• nutmeg
• 2 tbsp butter
• 2 tbsp flour
• 400 ml milk
• 150 g canned diced tomatoes
• 150 g mozzarella
• 9 lasagna sheets (no pre-cooking)

Instructions

1. 1.

   Peel and finely dice the onion. Brown the ground beef in hot oil until crumbly. Add the onions and sauté for 1-2 minutes. Stir in the tomato paste and deglaze with red wine. Pour in the broth and simmer, stirring occasionally, for about 15 minutes until thickened. Finally add oregano, season with salt and pepper, and set aside.

2. 2.

   Wash, trim, and blanch the spinach briefly in salted water. Drain and roughly chop. Peel and finely mince the garlic; sauté the spinach with the garlic and set aside. Mix ricotta, Parmesan, basil, and egg together. Season with salt, pepper, and nutmeg.

3. 3.

   In a saucepan melt butter, whisk in flour, then gradually add milk while stirring. Simmer gently for about 10 minutes, stirring occasionally. Season with salt and pepper.

4. 4.

   Preheat the oven to 180°C (356°F) fan‑forced.

5. 5.

   Layer the lasagna by alternating sheets of pasta with the beef mixture, spinach filling, and béchamel sauce in a baking dish. Finish with a layer of béchamel, spread diced tomatoes on top, then arrange sliced mozzarella over everything. Bake for about 45 minutes.

6. 6.

   Serve garnished with fresh basil.