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.


  • 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


  1. 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.
  2. Add the minced meat and continue to fry for about 5-6 minutes, crushing the resulting lumps.
  3. Along the way, put in a blender and puree the tomatoes from the jar. Pour this tomato mass into a frying pan.
  4. 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.
  5. 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.
  6. 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.
  7. Cover the top with a layer of grated cheese and bake for 30-40 minutes at 180 ° in the oven.

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