Lasagna with Spinach and Pesto
I'm sharing another version of lasagna with you. The dish turns out very aromatic, filling, and juicy. Choose any mince to your taste (I used a mixture of beef and pork). Pesto can be either store-bought or homemade. Frozen spinach is used in this recipe.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- lasagna sheets 200-250 g
- minced meat 1 kg
- tomatoes 400 g
- pesto sauce 150 g
- cheese 100 g
- onion 150 g
- spinach 300 g
- vegetable oil
- salt
- pepper
- butter 100 g
- flour 5 tbsp
- liter of milk 1
- salt
- pepper
Instructions
Step 1 of 25
Finely chop the onion.
Step 2 of 25
Sauté it in vegetable oil.
Step 3 of 25
Add the minced meat and fry.
Step 4 of 25
Add the tomatoes.
Step 5 of 25
Mix the ingredients.
Step 6 of 25
Add the spinach (defrosting is not necessary).
Step 7 of 25
Mix.
Step 8 of 25
Season with salt and pepper. Simmer for 15–20 minutes.
Béchamel sauce preparation
Step 9 of 25
Melt the butter.
Step 10 of 25
Stir in the flour and lightly brown.
Step 11 of 25
Gradually pour in the milk, stirring thoroughly.
Step 12 of 25
Add salt and pepper.
Step 13 of 25
Bring to a boil. Cook until it reaches the consistency of thin sour cream.
Step 14 of 25
Grate the cheese using a fine grater.
Step 15 of 25
Place lasagna sheets in a baking pan (size 25x35 cm and height 5 cm).
Step 16 of 25
Spread a layer of minced meat.
Step 17 of 25
Spread pesto.
Step 18 of 25
Spread béchamel sauce.
Step 19 of 25
Lay the next sheets.
Step 20 of 25
Spread the filling.
Step 21 of 25
Spread pesto.
Step 22 of 25
Spread béchamel sauce.
Step 23 of 25
Lay the sheets.
Step 24 of 25
Spread with béchamel sauce.
Step 25 of 25
Sprinkle with cheese. Place in the oven. Bake at 180 degrees for 40–45 minutes.