This lasagna is refined with spinach and tastes fancy and extra tasty.
Ingredients (for 4-6 people)
- 1 vegetable onion
- 300 g of beef steak
- 1 tbsp oil
- 2 tablespoons tomato paste
- 1 tin of pizza tomato (420 g E)
- 250 ml vegetable broth
- Salt pepper
- 500 g leaf spinach
- 30 g light butter z. B. You may
- 30 g of flour
- 400 ml of low-fat milk
- 6 lasagne sheets
- 4 slices of Gouda z. B. You may
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Peel and dice 1 onion. Fry the beefsteak in the hot oil crumbly, add the onions and fry until tender. Add the tomato paste, tomatoes and stock, season with salt and pepper and cook over medium heat for 20 minutes.
2 Wash the spinach and blanch in boiling salted water for 2 minutes. Quench, express and roughly chop. Melt butter briefly, stir in flour and deglaze with milk. Cook for 5 minutes and season with salt, pepper and nutmeg.
3 Put some sauce into a casserole dish (20 x 20 cm), spread two lasagne sheets, 1/3 of the sugo on top. Put two more lasagna leaves, bechamel and spinach on it. Finally, spread the two lasagne leaves, cheese slices and remaining bechamel on top.
4 Cook in the preheated oven at 200 degrees on the second rail from the bottom for 35- 40 minutes. Let it rest for 10 minutes before serving.
Energy and nutrient content:
Per serving (with 4 portions):
Energy (kcal): 397
Energy (kJ): 1660
Protein (g): 34
Carbohydrates (g): 32
Fat (g): 14
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