I usually like to add a little sugar to my tomato sauce, but this lasagna turned out really nicely without it, too. It has two different sauces: a bolognese and a creamy spinach sauce. A nice variant to the all-meat version.
- butter, 1 tbsp
- 1 package lasagna plates
- 150 g grated cheese of your liking (mozzarella, gouda, parmesan etc)
- 100 ml milk
For the bolognese
- 2 tbsp + 1 tbsp butter or olive oil
- 1 small onion, finely diced
- 4 garlic cloves, squashed and finely cut
- 400 g minced beef, room temperature
- salsa macha or 2 tsp dried chili flakes
- fresh oregano – to taste, but a lot
- dried tarragon, to taste
- dried basil, to taste
- 5 tomatoes, in small dices
- salt & pepper
For the spinach sauce
- 1 tbsp butter or olive oil
- 250 g spinach leaves (if baby spinach, whole. If normal spinach, sliced)
- Salt & pepper
- 0,5 red onion, diced
- 1 garlic clove, squashed and finely cut
- 150 ml milk + 2 tsp maizena OR 150 ml heavy cream (the first option being the considerably lighter one)
- 100 g feta cheese, crumbled
Preheat the oven to 175 degrees C and butter a lasagna form.
For the bolognese: Melt the 2 tbsp butter or heat the oil in a pan on high heat. Add the meat and spread out evenly across the pan (important not to use cold meat or to cover the pan with too much meat, in order to get a nice frying color to it and not have it cooked. If you use a small pan, fry the meat in turns). Add the chili, herbs, salt and pepper and blend well. Set aside on a plate.
Lower the heat and add the rest of the butter. When melted, add the onion and stir for a minute. Then add the garlic and stir for another minute. Add the meat and the diced tomato, stir well and let simmer under lid for 10 minutes. If the sauce seems to dry (this depends on how ripe the tomatoes are), add some water. Set aside.
For the spinach sauce: Melt the butter on a medium-low heat and add the onion and garlic. After 2 minutes, add the spinach. Make sure that the onion doesn’t stay at the bottom because it will burn. Add salt and pepper and put a lid on, and lift only to stir every once in a while for about 3-5 minutes.
If you use the milk+maizena version of the sauce, put the maizena in a shot glass and add just a few ml of the (cold!) milk and stir well with the handle of a teaspoon until completely smooth. Add the milk and the maizena mix to the sauce and stir well (make sure that the maizena gets to all parts of the sauce). If you use heavy cream, you simply add it to the spinach. Crumble feta cheese into the sauce and stir well. Set aside.
For the lasagna: Alternate layers of the different sauces (bologese, pasta, spinach, pasta, bolognese, pasta etc.) in thin layers, and make sure you get the spinach sauce on top. Add the grated cheese on top and pour the milk around the sides of the lasagna to prevent it from drying up in the oven.
Bake the lasagna in the middle of the oven for about 30 minutes or until the pasta is soft and the interior isn’t runny. If the lasagna starts to get burned on top, cover it with tin foil or move it down a few steps. Let it sit outside for about 15 minutes before eating, so that the flavors blend and the lasagna isn’t too hot.