adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bolognaise lasagne with English spinach
0 Likes
Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Impress dinner guests with a delicious and hearty vegetable lasagna.
Ingredients:
  • Olive oil, for greasing
  • 1 200g pkt instant lasagne sheets
  • 27.30 gm olive oil
  • 1 medium brown onion, finely chopped
  • 2 large garlic cloves, crushed
  • 700g lean beef mince
  • 1 red capsicum, deseeded, finely chopped
  • 1 medium carrot, coarsely grated
  • 2 celery sticks, finely sliced
  • 3 400g cans whole peeled tomatoes, undrained
  • 40g (1/4 cup) tomato paste
  • 20.00 ml finely chopped fresh Continental parsley
  • 1.25 gm freshly grated or ground nutmeg
  • Salt & ground black pepper
  • 60g (3 tbsp) butter
  • 35g (1/4 cup) plain flour
  • 750mls (3 cups) milk
  • 2 bunches English spinach, stems trimmed, washed, roughly chopped
  • Boiling water
  • 125g (1 cup) grated cheddar cheese
  • 60g (1/2 cup) grated cheddar cheese
  • 80g (1 cup) grated Parmesan
  • 20.00 ml chopped fresh Continental parsley
Instructions:
  • To prepare the bolognaise sauce, start by heating 2 teaspoons of olive oil in a large saucepan over medium heat. Sauté the onion until soft, about 5 minutes. Add the garlic and cook for another minute. Pour in the remaining 1 tablespoon of olive oil and add the beef mince. Cook for 5-7 minutes, breaking the meat apart with a wooden spoon until it browns and the liquid evaporates. Stir in the capsicum, carrot, and celery, and cook for an additional 3 minutes. Include the tomatoes with their liquid, tomato paste, parsley, and nutmeg. Crush the tomatoes with the spoon. Lower the heat to medium-low, cover, and simmer for 20-25 minutes until slightly thickened. Season with salt and pepper to taste.
  • For the bechamel sauce, gently melt butter in a medium saucepan. Stir in flour for 1-2 minutes without browning. Remove from heat. Gradually add milk while whisking until smooth. Return to low heat, stir constantly until simmering, then simmer for 2-3 minutes. Cover with plastic wrap to prevent skin.
  • For the filling, blanch the spinach by pouring boiling water over it in a bowl. Drain and rinse under cold water, then squeeze out excess water. Preheat oven to 180°C. To assemble the lasagne, grease a 36 x 22 x 5cm (2.5L/10-cup) ovenproof dish with olive oil. Layer lasagne sheets, bolognaise sauce, bechamel sauce, and grated cheddar cheese. Repeat with another layer of sheets, spinach, remaining bolognaise sauce, and remaining cheddar cheese. Top with a final layer of sheets, bechamel sauce, and a mix of cheddar, Parmesan, and parsley.
  • Bake in a hot oven for 35-40 minutes until golden and lasagne sheets are tender. Let it rest for 10 minutes before slicing and serving.

Similar Recipes