Tomato-spinach lasagna with minced meat

Ingredients for 4 servings:

• 350 g lasagna sheet(s)
• 400 g minced meat, mixed
• 400 g tomatoes, peeled, pitted, diced
• 350 g leaf spinach, frozen, chopped
• 100 g cooked ham, diced
• 150 g cheese, grated Gouda or Emmental
• 70 g Parmesan, freshly grated
• 3 eggs
• 350 ml milk
• 4 spring onions, chopped
• 2 cloves garlic, finely chopped
• 3 tbsp clarified butter
• 1 tbsp tomato paste
• 1 tbsp oregano, freshly chopped or shredded
• n. B. Pepper, colored, from the mill
• n. B. Salt
• e.g. freshly chopped basil

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

à la Doris

Defrost the spinach and chop roughly. Heat 2 tablespoons of clarified butter and fry the minced meat until crumbly. Shortly before the end, add the spring onions, garlic, ham, and 1/4 of the tomatoes and fry for about 2 minutes. Season with oregano, pepper, and salt. Sauté the remaining tomatoes and tomato paste in the remaining clarified butter and season with pepper and salt. Whisk the eggs with the milk and Parmesan cheese. Preheat the oven to 200°C (180°C fan-assisted). In a greased baking dish, alternate layers of egg and Parmesan milk, lasagna sheets, spinach, and minced meat mixture. Spread the tomato mixture and cheese over the top. Cook the lasagna on the second rack from the bottom for about 40 minutes. Garnish with freshly chopped basil before serving.