Spinach chopped lasagna

Name: Spinach chopped lasagna
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg fresh leaf spinach; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 3 TABLESPOONS Butter or margarine; 3 TABLESPOONS Flour; 250 ml Milk; 1 TABLESPOON Instant vegetable stock; 400 g mixed minced meat; 1 can(s) (425 ml) chunky tomatoes; 9 (approx. 150 g) Lasagne sheets; 1 Tomato; 50 g Gouda cheese; 7-10 Tbsp Grease; 7-10 Tbsp small spinach leaves

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg fresh leaf spinach
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
3 TABLESPOONS Butter or margarine
3 TABLESPOONS Flour
250 ml Milk
1 TABLESPOON Instant vegetable stock
400 g mixed minced meat
1 can(s) (425 ml) chunky tomatoes
9 (approx. 150 g) Lasagne sheets
1 Tomato
50 g Gouda cheese
7-10 Tbsp Grease
7-10 Tbsp small spinach leaves

Directions

1
Wash and clean the spinach and possibly cut it into smaller pieces. Peel onion and garlic and chop finely. Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic, add spinach and 5 tablespoons of water. Steam for about 5 minutes with the lid closed. Season with salt, pepper and nutmeg.
2
Drain the spinach in a sieve and put it in a cool place. For the béchamel sauce, melt the fat in a pot, add the flour and sauté. Deglaze with 250 ml water and milk, stir in broth. Bring to the boil, simmer for about 5 minutes. Season with salt and pepper. Heat 1 tablespoon of oil in a pan. Fry minced meat for 5-10 minutes, deglaze with canned tomatoes. Season with salt and pepper. Grease an ovenproof dish (approx. 17 x 28 cm). Spread some béchamel sauce thinly on the bottom of the casserole dish. Place 3 lasagne plates on top. Spread half of the minced meat on top.
3
Fry minced meat for 5-10 minutes, deglaze with canned tomatoes. Season with salt and pepper. Grease an ovenproof dish (approx. 17 x 28 cm). Spread some béchamel sauce thinly on the bottom of the casserole dish. Place 3 lasagne plates on top. Spread half of the minced meat on top. Spread half of the spinach on top, spread with béchamel sauce and cover with 4 lasagne dishes. Repeat and finish with a layer of lasagne and the rest of the sauce. Wash and clean the tomatoes, cut them into thin slices and spread them on the lasagne. Grate the cheese and sprinkle over the lasagne. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. Arrange in portions and garnish with spinach leaves
4
Spread half of the spinach on top, spread with béchamel sauce and cover with 4 lasagne dishes. Repeat and finish with a layer of lasagne and the rest of the sauce. Wash and clean the tomatoes, cut them into thin slices and spread them on the lasagne. Grate the cheese and sprinkle over the lasagne. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes until golden brown. Arrange in portions and garnish with spinach leaves