Lasagne with Spinach and Ricotta

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Recipe's preparation

The Method:-

1.
Preheat oven to 180°C. Lightly grease a shallow oblong baking dish.

2.
Place 250g of the spinach into mixing bowl and chop 6 sec / speed 6 with the aid of the spatula.

3.
Scrape down sides of mixing bowl with spatula then cook 2min /90°C/ speed 2 until spinach wilts. Transfer spinach into simmering basket and use spatula to squeeze out as much excess liquid as possible.

4.
Repeat step 2 and 3 one more time to use the remaining spinach. Then clean and dry mixing bowl.

5.
Cut onion into quarters and place in mixing bowl, and chop 3 sec / speed 5. Scrape down sides of mixing bowl with spatula.

6.
Add olive oil and sauté 3 min / 120°C / speed 1.

7.
Add mince and cook 5 min / 100°C / "Counter-clockwise operation" / speed 1.

8.
Add canned tomatoes, oregano, salt/pepper, and sugar, then cook 5 min / 100°C / "Counter-clockwise operation" / speed 1.

9.
While the meat is cooking, place the drained spinach into a dish. Add the ricotta, nutmeg, egg yolks and half the Parmesan cheese. Mix together. Set aside.

10.
Mix cornflour with a little of the milk. Add to the remaining milk in a saucepan, bring to boil and simmer for 2-3 minutes until slightly thickened. Season with a little salt and pepper.

To Assemble:-

11.
Layer half the lasagne sheets into the prepared oblong baking dish. Add half the meat sauce, then all the spinach mixture, then the remaining meat sauce, then the remaining lasagne sheets. Spread the white sauce over the top making sure you cover the lasagne sheets completely.

12.
Sprinkle with the remaining Parmesan cheese and bake in oven for 40 minutes.

13.
Serve hot accompanied with a fresh green salad and crusty bread if you like.