Spinach – Bolognese – Lasagna
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced beef
- 1 can tomato (s), 850 ml
- 2 onion (s), chopped
- 3 cloves garlic, crushed
- 1 packet frozen spinach, 600 g
- 1 cup cream
- 3 carrot (s), diced
- 250 g cheese, rated
- 2 tablespoon oregano, dried
- 1 tablespoon basil, dried
- 1 tablespoon tomato paste
- Oil (olive oil)
- salt and pepper
- Lasagne plate (s), without pre-cooking
- nutmeg
Print Recipe
Pin Recipe Instructions
- Season the minced beef with salt and pepper and brown in olive oil over high heat. Stew the diced carrots and onions in a separate saucepan and add to the minced meat. Then add the garlic, deglaze with the tomatoes and mash the fruits in the pot. Add tomato paste, salt, pepper and let the sauce simmer for 15 minutes.
- Meanwhile, heat the thawed spinach in a saucepan, season with salt, pepper, add nutmeg and a little cream. Season the tomato sauce with oregano and basil and add the rest of the cream.
- Now alternately layer the Bolognese sauce and spinach in a baking dish with the lasagne sheets. Start with Bolognese sauce. Cover the top lasagna sheets well with Bolognese sauce and bake the lasagne at 200 ° C for about 30 minutes. Halfway through the cooking time, sprinkle the cheese over the casserole.
- This is my quick (wintry) variant, the lasagna also tastes very good with fresh spinach or Swiss chard!
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