Summary

Ingredients

• 500 g minced meat
• 2 onions)
• 500 g tomato (s), pureed (possibly also 250 pureed and 250 diced)
• Herbs, Italian
• 2 bay leaves
• 1 packet spinach, frozen (possibly leaf spinach)
• 20 g butter
• 1 tablespoon flour
• 500 ml milk
• 300 g cheese, rated
• Lasagne plate (s)
• Nutmeg and instant broth
• Seasoned Salt

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Instructions

1. For the minced meat sauce, cut the onions into small pieces and fry them in a saucepan with oil. Add the minced meat and fry it thoroughly. When the minced meat is nice and crumbly, add the tomatoes, season with salt, pepper, Italian herbs (oregano, basil, etc.), add the bay leaves and let simmer.
2. Warm the defrosted spinach over a very mild heat, season a little with nutmeg.
3. Melt the butter in a saucepan. Add flour and stir immediately. Now gradually add a dash of milk and stir. The sauce becomes firm again and again and becomes liquid again with the milk. Never too much milk at once, otherwise there will be lumps. When there is about 0.5 l of milk in it, bring to the boil again and then avoid boiling. Season lightly with e.g. instant broth and herbal salt. Make more of this sauce, it gives the lasagna a wonderfully creamy touch.
4. Layer in an ovenproof baking dish: minced meat sauce, spinach (thin), bechamel, pasta plates, bechamel, minced meat, spinach. Last layer should be bechamel. Sprinkle with the cheese and put in the oven for about 30 minutes.