Créé avec l’IA
Lamb and Spinach Lasagna
90 min 677 kcal par portion Avancé
Ingrédients
4 Portions
- ground lamb400 g
- fresh spinach250 g
- lasagna sheets9 pieces
- tomato passata500 ml
- onion1 medium
- garlic cloves2 cloves
- olive oil2 tbsp
- ricotta cheese200 g
- mozzarella cheese100 g
- Parmigiano Reggiano50 g
- saltto taste
- black pepperto taste
Instructions
- 1
Preheat your oven to 180°C (356°F).
- 2
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Add minced garlic and cook for another minute.
- 3
Add the ground lamb to the skillet. Cook, breaking it up with a spoon, until browned and cooked through (about 6-8 minutes). Season with salt and black pepper.
- 4
Pour in the tomato passata and stir well. Simmer for 10 minutes, allowing the sauce to thicken. Adjust seasoning if needed.
- 5
In a separate pan, wilt the fresh spinach over medium heat for 2-3 minutes. Drain any excess liquid and roughly chop the spinach.
- 6
In a bowl, mix the ricotta cheese with the chopped spinach. Season lightly with salt and pepper.
- 7
Boil the lasagna sheets according to package instructions if using dried sheets. Drain and set aside.
- 8
To assemble, spread a thin layer of the lamb sauce on the bottom of a baking dish. Place 3 lasagna sheets on top. Spread half of the ricotta-spinach mixture over the sheets, then add a layer of lamb sauce. Sprinkle with a third of the mozzarella and Parmigiano Reggiano.
