Spinach and Meat Lasagna Recipe
by Editorial Staff
A hearty, tasty Italian dish that needs no recommendation. Here is a recipe for one of the popular lasagna options.
Ingredients
- 450-500 g minced meat
- 500 g lasagna (dough sheets)
- 220-250g spinach (fresh or frozen)
- 2 medium onions
- 2-4 cloves of garlic
- 250 g hard cheese
- 1 can of canned tomatoes (400 g)
- 0.5-1 teaspoon Italian herbs (or other herbs)
- salt and pepper to taste
- 2-4 st. tablespoons of vegetable oil
Bechamel sauce:
- 60-70 g butter
- 2 tablespoon. tablespoons of flour
- 0.5-0.6 l milk
- 1-2 pinches of salt
Directions:
- Place a large skillet over medium heat. While it is warming up, chop the onion into a medium-sized cube. Add the onion and sauté, stirring occasionally, for 5-6 minutes.
- Add the minced meat and continue to fry for about 5-6 minutes, crushing the resulting lumps.
- Along the way, put in a blender and puree the tomatoes from the jar. Pour this tomato mass into a frying pan.
- Add spinach, season with pepper and salt, herbs. Fry the minced meat with additives over low heat, which evaporates in 5-6 minutes to the desired thickness. In the end, stir chopped garlic into the sauce.
- We cook Bechamel sauce as usual quickly: dissolve butter in a pan over low heat; add flour and, while stirring, bring to a yellowish color. Slowly pour in the milk, stirring still quickly. We get a white sauce of the desired thickness.
- First, grease the mold with oil, and the bottom with béchamel sauce, and put the bottom layer of lasagna sheets, which we also cover with a layer of béchamel. On the pasta sheets smeared with white sauce, spread the meat sauce with spinach, sprinkle with cheese and cover with a fresh portion of the lasagna sheets. And so – until the sheets and meat sauce run out.
- Cover the top with a layer of grated cheese and bake for 30-40 minutes at 180 ° in the oven.
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