Lasagna with spinach

Ingredients for 5 servings:

• 2 onions
• 3 cloves garlic
• 4 stalks of celery and 4 carrots
• 2 tbsp parsley, chopped
• 400 g tomato(s), chopped, from the can
• 3 tbsp tomato paste
• 1 handful of Italian herbs (basil, oregano, etc.)
• 1 kg leaf spinach (frozen is also possible)
• 2 mozzarella
• 500 ml béchamel sauce
• 100 g Parmesan, grated
• Lasagna sheet(s), ready to use
• Butter and olive oil, for frying
• Spice(s) (nutmeg, salt, pepper, chili powder)
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the onions and garlic. Peel and coarsely grate the carrots, trim and finely chop the celery. Heat the olive oil. Stir in half of the onions and garlic, the carrots, celery, and parsley, and sauté for 10 minutes. Then add the tomatoes, tomato paste, and season with salt, pepper, chili powder, and Italian herbs. Let the sauce simmer for about 10 minutes. Meanwhile, sort and wash the spinach thoroughly. Melt the butter in a large pot and sauté the remaining onions and garlic until translucent. Add the dripping-wet spinach and sauté for about 8-10 minutes, season with salt, pepper, and nutmeg, and drain the liquid. Slice the mozzarella. Grease a dish with butter or olive oil and pour in a thin layer of béchamel sauce. Place the lasagna sheets on top and spread with béchamel sauce. Add a layer of spinach, then the mozzarella slices, and finally the tomato sauce, sprinkled with Parmesan cheese. Repeat the layers. Finish with lasagna sheets and spread with the remaining béchamel and tomato sauce. Place knobs of butter on top. Bake in a preheated oven at 200°C for 30-40 minutes.