Lasagna with Feta and Spinach

by Editorial Staff

Summary

Prep Time 35 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 2 onions)
  • 500 g minced meat, mixed
  • 3 clove (s) garlic
  • 100 ml red wine, drier
  • 1 large can tomato (s)
  • 750 g spinach or spinach leaves, youn (frozen or fresh)
  • 200 ml cream
  • 1 packet feta cheese
  • 1 scoop mozzarella
  • 100 g cheese, rated
  • 2 tablespoon tomato ketchup
  • Lasagne plate (s) without precooking
  • salt and pepper
  • olive oil
  • Nutmeg, grated
  • 2 bay leaves
  • thyme
  • oregano
  • basil
Lasagna with Feta and Spinach
Lasagna with Feta and Spinach

Instructions

  1. Preheat the oven to 200 ° C.
  2. Prepare the spinach - either defrost or clean. Peel the onion and cut into small cubes.
  3. Let the oil get hot in a saucepan and sweat the onions in it. When they turn translucent, add the minced meat and garlic. Use a wooden spoon to cut the mince into small crumbs and fry until brown. Deglaze with red wine. Add the tomatoes and cut into the pot. Add tomato ketchup. Now add the bay leaves and season with the herbs to taste. Let it simmer for about 15 minutes.
  4. Meanwhile, warm up the thawed or prepared spinach and season with nutmeg, salt and pepper. Add some cream. Cut the feta cheese into large cubes. Cut the mozzarella into slices.
  5. After simmering, add the remaining cream to the minced meat sauce.
  6. Brush a lasagne dish with a little olive oil. Cover the bottom of the pan with minced meat sauce, put some spinach sauce and grated cheese on top. Then pasta plates, again both sauces, layered with feta cheese. Keep shifting until everything is used up. The top layer consists of pasta, sauce, grated cheese and mozzarella.
  7. Put the lasagna in the oven and bake for 30 minutes.

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