Spinach and Ricotta Lasagna

Ingredients

• 1 onion
• 3 Garlic cloves
• 2 tbsp olive oil
• 500 g ground beef
• 2 tbsp Tomato paste
• 400 g canned tomatoes (1 can)
• 1 tsp Dried oregano
• Salt
• black pepper (freshly ground)
• 750 g spinach
• 80 g parmesan cheese (1 block)
• 250 g ricotta
• 250 g low-fat quark
• 2 Eggs
• nutmeg
• 40 g basil (2 bunches)
• 500 g whole wheat lasagna sheets

Instructions

1. 1.

   Peel and chop the onion and garlic. Heat 1 tbsp olive oil in a pan. Add the onion and ground beef and brown for 5–8 minutes over medium heat. Then add the garlic and tomato paste and sauté for 2 minutes. Cut the tomatoes into pieces and add them with tomato juice, oregano, salt, and pepper to the pan. Cover and simmer for 30 minutes.

2. 2.

   Wash the spinach, roughly chop it, and sauté with the remaining olive oil. Stir until the liquid has evaporated. Season the spinach with salt and pepper.

3. 3.

   Grate the parmesan. Mix 50 g of parmesan, ricotta, quark, and eggs together. Season with salt and nutmeg.

4. 4.

   Wash the basil, shake off excess water, and pluck the leaves. Slice the leaves into strips and stir them into the cheese mixture. Lay 2–3 lasagna sheets on the bottom of a baking dish and spread a layer of meat sauce, spinach, and cheese mixture over each sheet.

5. 5.

   Continue layering the remaining filling alternately with noodles in the dish. Finish with a layer of meat sauce and sprinkle with the remaining cheese. Bake the lasagna in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 40 minutes. Remove and serve warm.

6. 6.