Lasagna with spinach, tomato and minced meat
Preparation time
25 min
Cooking time
45 min
Dietary preference
Meat
Difficulty
Easy
Region
Emilia Romagna
Servings
4
Making your own lasagne is a breeze with this recipe. Minced meat, stir-fry spinach, add Bertolli Aglio pasta sauce and you have a delicious lasagna sauce! You can prepare the lasagna in advance and keep it in the fridge until you need it. Put the dish in the oven 45 minutes before dinner and your delicious Italian lasagna is ready!
In this recipe
Preparation
- Preheat the oven to 180 °C. Thaw the spinach according to the instructions on the packet. Peel and chop the shallot. Wash the tomatoes and slice them.
- Mix the minced meat with the Italian herbs and fry it loose together with the shallot. Stir-fry the spinach for a few minutes. Add the Bertolli Aglio pasta sauce and simmer for 10 minutes.
- Grease an ovenproof dish. Cover the bottom with a spoonful of sauce and top with a few tomato slices. Cover this with lasagne sheets and spoon another layer of sauce with tomato slices on top. Continue filling the dish in this way, alternating lasagne sheets, sauce and tomatoes. Finish with a layer of sauce topped with tomatoes and sprinkle with the grated cheese.
- Place the dish in the oven and bake the lasagna with spinach for 40-45 minutes until cooked and golden brown. Buon apetito!
Ingredients
- 450 g frozen spinach
- 1 shallot
- 6 tomatoes
- 450 g beef mince
- 5 tbs Italialian herbs
- 1 Bertolli Aglio pasta sauce in pouch – 460 g
- 1 packet of lasagna sheets
- 75 g grated semi-mature cheese
View the nutritional value
| Energy | 757 kJ (181 kcal) |
| Protein | 44,2 g |
| Carbohydrates | 82,4 g |
| Sugar | 17,3 g |
| Fibre | 9,2 g |
| Fat | 25,2 g |
| Saturated fat | 10,7 g |
| Salt | 0,75 g |
