Summary

Ingredients

• 600 g minced beef
• 500 g spinach leaves (frozen)
• 400 g tomato (s), chunky from the can
• 180 ml red wine
• 180 ml vegetable stock
• 180 ml crème fraîche
• 150 g mozzarella
• 10 cm tomato paste from the tube
• 1 clove garlic
• 4 tablespoon parsley
• nutmeg
• salt and pepper
• 8 lasagne plate (s)
• 1 medium onion (s), diced
• 1 carrot (s), diced
• 1 tablespoon olive oil
• 1 tablespoon butter or margarine

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Instructions

1. For the minced meat sauce, sweat the diced carrot and onion in the butter, add the minced beef and fry until crumbly. Then pour in the red wine and let it simmer.
2. Now add the canned tomato pieces, the tomato paste, the vegetable stock and the parsley. Season with salt and pepper and simmer covered for 30 minutes.
3. Put the spinach leaves in a saucepan and let thaw on the stove. Then pour off the liquid, add olive oil and garlic and sauté everything a little. Now stir in the creme fraîche and season with salt, pepper and nutmeg.
4. Now preheat the oven to 180 ° C (convection: 160 ° C). Layer the lasagne plates, minced meat sauce, and spinach cream in the pan. Repeat the whole thing once and add some minced meat sauce and the sliced mozzarella to the top layer of lasagne plates.
5. Put the whole thing in the oven, which has been preheated in the meantime, for 30 minutes.