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Lasagna Layered with Fresh Baby Leaf Spinach
Irene MullerIrene Muller

Lasagna Layered with Fresh Baby Leaf Spinach

5 from 2 votes
You may think that making a hearty and warm lasagna like your grandma makes is difficult, but truthfully this recipes shares how easy it is!
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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 10 people
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 12-16 lasagna sheets (the quantity depends on the oven dish you are using)
  • 1 kg lean mince
  • 2 cloves garlic minced
  • 1 red pepper deseeded and diced
  • 1 green pepper deseeded and diced
  • few mushrooms diced (optional)
  • 2 tbsp olive oil extra virgin
  • 400 g tin of diced tomatoes with freeze-dried herbs
  • 280 g single leaf baby spinach 1 small packed
Sauce
  • 1 cup mozzarella cheese extra for sprinkling
  • 2 eggs
  • 1 onion chopped
  • 2 tbsp brown onion soup
  • 2 tbsp tomato puree
  • ¼ tsp cayenne pepper  for garnishing
  • fresh oregano leaves to sprinkle when layering the lasagna
  • 200 ml flour
  • 150 ml butter
  • 1 tsp mustard
  • ¼ tsp cayenne pepper
  • pinch salt
  • pinch pepper
  • 2 eggs whisked
  • 1 ½ liter milk depending on how you want your cheese sauce, add more milk
  • salt and freshly ground black pepper

Method
 

  1. Preheat oven to 350 degrees F /175 degrees C
  2. Prepare a large oven dish with nonstick spray
  3. Place a saucepan on medium heat.  Add the butter, remove from the heat, and mix in the flour until a thick consistency.  
  4. Replace the saucepan to the heat and add milk, little by little, whisk well ensuring there are no lumps, add the mustard and cayenne pepper, season to taste. 
  5. Add whisked eggs, mixed with a little hot mixture to heat the eggs, then add eggs. Set aside  *The sauce will cook the lasagna pasta, so ensure it is not too thick.  Just add a little more milk if necessary. 
For the mince
  1. In a skillet over medium-high heat, cook mushrooms, onions,  garlic, green and red pepper in olive oil until onions are tender. Add the mince and sauté until completely browned. Add the tomato puree, brown onion soup, and tinned tomato, mix well.  Set aside.
  2. Lay uncooked lasagna noodles at the bottom of the baking dish. Spread one-third of the mince, layer with spinach then spread 1 cup of the pasta sauce and some of the mozzarella cheese sprinkled over this. Repeat layering 2 times until all has been used.  Cover with leftover sauce, add more mozzarella, and sprinkle with cayenne pepper.
  3. Cover dish with aluminum foil (optional) and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.