The-large-wool-also-lasagne with spinach

Name: The-large-wool-also-lasagne with spinach
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 500 g Frozen leaf spinach; 500 g Ricotta; 150 g Fresh cream; 200 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2 Onions; 2 Garlic cloves; 250 g Mushrooms; 2 TABLESPOONS Olive oil; 500 g minced beef; 1 pck (each 500 g) strained tomatoes; 1 TEASPOON dried oregano; 16 Lasagne sheets; 50 g Parmesan (piece); 1 big tomato

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

One layer of ricotta and spinach for Mom, one layer of mushroom mince for Dad and lots of layers of pasta for Lisa, Jonas and little Paul

COOK TIME
90 mins

TOTAL TIME
210 mins

Ingredients

Servings: 6

500 g Frozen leaf spinach
500 g Ricotta
150 g Fresh cream
200 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2 Onions
2 Garlic cloves
250 g Mushrooms
2 TABLESPOONS Olive oil
500 g minced beef
1 pck (each 500 g) strained tomatoes
1 TEASPOON dried oregano
16 Lasagne sheets
50 g Parmesan (piece)
1 big tomato

Directions

1
Defrost the spinach. Mash the ricotta, crème fraiche and milk. Season with salt, pepper and nutmeg. Peel and finely dice onions and garlic. Clean, wash and chop the mushrooms.
2
Heat 1 tablespoon of oil in a large frying pan. Fry the minced meat until crumbly. Fry the mushrooms, half onions and half garlic. Stir in strained tomatoes and oregano, bring to the boil. Season with salt and pepper.
3
Heat 1 tablespoon of oil in a saucepan. Sauté the remaining onions and garlic until transparent. Squeeze the spinach well and steam briefly. Season with salt and nutmeg.
4
Spread approx. 4 tablespoons of minced meat in an ovenproof dish (approx. 20 x 30 cm). Cover with 4 lasagne plates. Cover with half of the remaining mince. Place 4 lasagne plates on top. Spread half spinach and half ricotta sauce on each plate. Pile 4 lasagne dishes on top. Add the rest of the minced meat and cover with 4 lasagne dishes. Put the rest of the spinach and ricotta sauce on top.
5
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Finely grate the Parmesan cheese and sprinkle over the casserole. Wash the tomato, cut into slices and spread on the lasagne. Bake in a hot oven for about 45 minutes.