Bolognese and béchamel lasagna where spinach is blended into the béchamel and grated zucchini melts into the tomato sauce. A comforting, mild dish that is perfect for kids: all the coziness of lasagna with no visible vegetables.
Ingredients
- 30 ml olive oil
- 1 piece onion
- 2 cloves garlic
- 1 piece carrot
- 200 g zucchini
- 300 g ground beef
- 400 g crushed tomatoes
- 15 g tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- to taste salt
- to taste ground white pepper
- 50 g unsalted butter
- 50 g wheat flour
- 500 ml whole milk
- 1/2 tsp ground nutmeg
- 200 g fresh spinach
- 250 g ricotta
- 1 piece eggs
- 100 g grated Parmesan
- 250 g shredded mozzarella
- 250 g lasagna noodles
Method
- Preheat the oven to 180 °C (gas mark 6).
- Prepare the bolognese sauce according to the quick method (or use a store-bought sauce, enriching it with grated zucchini).
- Prepare the spinach béchamel according to the quick method.
- In a bowl, mix the ricotta with the egg and 50 g of grated Parmesan. Set aside.
- Lightly oil a lasagna baking dish (about 20 x 25 cm).
- Spread a thin layer of bolognese sauce in the bottom of the dish.
- Arrange a first layer of lasagna noodles (do not overlap them).
- Spread one-third of the spinach béchamel over the noodles.
- Dollop half of the ricotta mixture over the top.
- Cover with a layer of bolognese sauce.
- Sprinkle with a little shredded mozzarella.
- Repeat the process: noodles, béchamel, remaining ricotta, bolognese sauce, mozzarella.
- Finish with a final layer of noodles, the remaining béchamel, the remaining bolognese sauce (if you have any), and the rest of the mozzarella.
- Sprinkle with the remaining grated Parmesan (50 g).
- Bake for 30 to 35 minutes, until the top is well browned and bubbling.
- Let rest for 10 minutes before slicing and serving.
Nutrition
Per serving
- Energy
- 1070.8 kcal
- Protein
- 57.8 g
- Carbohydrate
- 68.47 g
- Fat
- 62.56 g
- Fibre
- 6.27 g
- Calcium
- 518.62 mg
- Iron
- 5.46 mg
- Magnesium
- 114.83 mg