Summary

Ingredients

• 2 onions)
• 3 cloves garlic
• 4 stalks celery and carrots
• 2 tablespoon parsley, chopped
• 400 g tomato (s), chopped, from the can
• 3 tablespoon tomato paste
• 1 handful herbs, Italian (basil, oregano, etc.)
• 1 kg leaf spinach (frozen is also possible)
• 2 mozzarella
• 500 ml bechamel sauce
• 100 g parmesan, rated
• Lasagne plate (s), ready to use
• Butter and olive oil, for frying
• Spice (s) (nutmeg, salt, pepper, chili powder)
• olive oil

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Instructions

1. Peel and finely dice the onions and garlic. Peel and roughly grate the carrots, clean and finely chop the celery.
2. Heat the olive oil. Stir in half of the onions and garlic, the carrots, the celery and the parsley and cook for 10 minutes. Then add the tomatoes, add the tomato paste and season with salt, pepper, chili powder and the Italian herbs. Let the sauce boil down for about 10 minutes.
3. In the meantime, sort out the spinach and wash it thoroughly. Melt the butter in a large saucepan and sauté the remaining onions and garlic until translucent. Add the dripping wet spinach, steam for about 8-10 minutes, season with salt, pepper and nutmeg, drain off the liquid.
4. Cut the mozzarella into slices. Grease a mold with butter or olive oil and pour a thin layer of bechamel sauce. Place the lasagne sheets on top and brush with bechamel sauce. Pour in a layer of spinach, then the mozzarella slices and finally the tomato sauce, sprinkle with parmesan. Repeat the layers. Finish with lasagne sheets and brush with the remaining bechamel and tomato sauce. Put the butter in flakes on top. Bake in a preheated oven at 200 ° C for 30-40 minutes.