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🍝 Lasagne with Ricotta and Spinach

647 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 3 garlic cloves
• 2 tbsp olive oil
• 500 g ground beef
• 2 tbsp tomato paste
• 400 g tomatoes (1 can)
• 1 tsp dried oregano
• salt
• pepper (from the mill)
• 750 g spinach
• 80 g parmesan (1 piece)
• 250 g ricotta
• 250 g curd cheese
• 2 eggs
• nutmeg
• 40 g basil (2 bunches)
• 500 g whole wheat lasagna sheets

Instructions

1. 1. Peel the onion and the garlic clove.
2. 2. Finely chop the onion and garlic.
3. 3. Heat one tablespoon of olive oil in a pan.
4. 4. Add the onions and minced beef to the pan.
5. 5. Fry the mixture over medium heat for 5 to 8 minutes.
6. 6. Add the chopped garlic and tomato paste.
7. 7. Roast everything for another 2 minutes.
8. 8. Cut the tomatoes into pieces.
9. 9. Add the tomato pieces, tomato juice, oregano, salt, and pepper to the pan.
10. 10. Let the sauce simmer under a lid for 30 minutes.
11. 11. Wash the spinach.
12. 12. Chop the spinach roughly.
13. 13. Sauté the spinach with the remaining olive oil.
14. 14. Stir the spinach constantly until the liquid has evaporated.
15. 15. Season the spinach with salt and pepper.
16. 16. Grate the Parmesan.
17. 17. Mix 50 grams of Parmesan with ricotta, quark, and eggs.
18. 18. Season the cheese cream with salt and ground nutmeg.
19. 19. Wash the basil.
20. 20. Shake the basil dry.
21. 21. Pluck the basil leaves.
22. 22. Cut the leaves into thin strips.
23. 23. Stir the basil strips into the cheese cream.
24. 24. Place 2 to 3 lasagna sheets in the bottom of a baking dish.
25. 25. Spread a portion of the minced meat sauce on the pasta.
26. 26. Spread a portion of the spinach on the sauce.
27. 27. Spread a portion of the cheese cream on the spinach.
28. 28. Fill the dish with the remaining filling in several layers, alternating with the pasta sheets.
29. 29. Finish the layers with a layer of minced meat sauce.
30. 30. Sprinkle everything with the remaining cheese.
31. 31. Preheat the oven to 200 degrees Celsius (convection 180 degrees Celsius; gas: level 3).
32. 32. Bake the lasagna for about 40 minutes.
33. 33. Remove the lasagna from the oven.
34. 34. Serve the lasagna warm.

Nutrition per serving

• kcal: 647
• Protein: 46 g · Fett/Fat: 24 g · Carbs: 61 g