lasagne

Ingredients for 8 servings:

• 400 g lasagna sheet(s) without cooking or farfalle
• 200 g cheese, grated
• n. B. Butter flakes
• 1 onion(s)
• 1 garlic clove(s)
• 1 bunch parsley or basil, possibly both
• 500 g minced meat, mixed
• 500 g leaf spinach (frozen)
• 500 g broccoli
• 1 tbsp tomato paste
• 1 large can of tomatoes, peeled
• 250 ml vegetable stock
• 30 g butter
• 40 g flour
• 1 liter of milk, possibly less
• Salt and pepper, white
• nutmeg
• some lemon juice, use sparingly
• butter

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Spinach – Broccoli – Mince

Heat the olive oil in a pan, brown the minced meat on all sides, and add the chopped onions and parsley/basil. Stir in the sliced ​​or crushed garlic and fry. Thaw the spinach and tear it apart. Clean and chop the broccoli, then bring to a gentle boil in 125ml vegetable stock, chopping it up a little if necessary. Add the spinach and broccoli to the minced meat and mix well. Continue to simmer gently until the other sauces are ready. For the béchamel sauce, melt the butter in a small saucepan and whisk in the flour. The flour and butter mixture should have the consistency of mashed potato. If it lumps, add a little more butter. Add the milk in portions and quickly whisk until the sauce is smooth. When the sauce is nice and smooth with about 350ml of milk, add the remaining milk. If you stirred too slowly and find lumps in the sauce, you can strain the sauce through a fine sieve and then continue cooking. The sauce should simmer on low heat for about half an hour to remove the flour taste. Season with salt, pepper, lemon juice, and a little nutmeg. While the béchamel sauce is cooking, prepare the tomato sauce. Briefly puree the canned tomatoes, bring to a boil with salt, tomato paste, and basil, and reduce slightly, or mix pizza tomatoes with tomato paste. Spread some tomato sauce in a buttered, ovenproof dish, then add a layer of lasagna sheets, then ragù, then béchamel sauce. Then another layer of pasta, ragù, and tomato sauce. Fill the dish layer by layer. The last layer should be the béchamel sauce. Sprinkle thickly with grated cheese and place knobs of butter on top. Bake the lasagna in the oven at 180°C for about 40 minutes, until the crust is golden brown. If you pre-cook the pasta, use less liquid overall, as freshly cooked pasta absorbs less liquid. You can also prepare the lasagna a day in advance and let it rest in the refrigerator.