Spinach Lasagna with Ground Meat
Spinach lasagna with ground meat is a recipe featuring fresh ingredients from the lasagna category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g lasagna sheets (pre-cooked from the package)
- 500 g soy mince (from the organic store)
- 3 Garlic cloves
- 2 carrots
- 3 celery stalks
- 1 onion
- 350 ml passata tomatoes
- 150 ml red wine
- olive oil
- 800 g fresh spinach
- 500 ml milk
- 200 g butter
- 200 g Flour
- Salt
- Pepper (freshly ground)
- chili powder
- sugar
- butter
Instructions
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1.
Preheat the oven to 200°C.
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2.
Prepare garlic, onion, celery and carrots by finely chopping them with a paring knife. Prepare the soy mince according to the package instructions.
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3.
Heat 4 tablespoons of olive oil in a pot and quickly brown the soy mince; add the finely chopped vegetables and cook briefly over high heat. Pour in the wine and let it evaporate. Reduce the heat, then add the passata tomatoes. Season with salt, a pinch of chili powder and 1 teaspoon sugar, cover and simmer for 30 minutes.
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4.
Wash and drain the spinach quickly. Place the slightly wet spinach in a large pot and wilt over medium heat. Transfer to a bowl, season with salt and pepper, and drizzle with 1 tablespoon olive oil.
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5.
For the béchamel sauce melt butter. Sprinkle flour over it and cook until lightly browned. Gradually whisk in milk while stirring, bring to a boil, simmer for about 1 minute, then remove from heat and season with salt and pepper.
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6.
Grease a baking dish with butter. Layer lasagna sheets, spinach with some béchamel, and sauce alternately. Finish with a layer of lasagna sheets. Spread the remaining béchamel thinly over the top.
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7.
Bake in the hot oven for 30 minutes.
