Informations supplémentaires
45 min.
|
473 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 350°F. Chop the spinach.
2. Cook the meat
Heat a drizzle of oil in a skillet over medium high heat. Cook the pork for 3-4 minutes. Add salt and pepper. Add the spices, canned tomato, 1/2 2P | 3/4 3P cup of water, a pinch of sugar, salt and pepper. Bring to a boil then simmer for 5-7 minutes over medium heat. Add the spinach and mix.
3. Make the bechamel sauce
Heat 2 2P | 3 3P tbsp. of butter in a saucepan over medium high heat. When the butter is melted and foamy, add the flour, mix and cook for 1 minute. Whisk in the milk and bring to a boil. When the milk begins to boil slightly, add the parmesan and whisk. Add pepper to taste. Remove the saucepan from the heat.
4. Assemble the lasagna
Start by placing 2 sheets of lasagna in a rectangular dish. If you don't have a rectangular dish, feel free to cut your lasagna sheets to fit in a dish you already have. Add a little meat sauce and a little bechamel sauce. Add 2 more lasagne sheets and repeat the previous step. Save some bechamel sauce for the last layer of lasagna. Add the last lasagne sheets and garnish with the Béchamel sauce and the mozzarella. Bake the lasagna in the oven for 35 minutes until browned.
5. Plate your dish
Serve the lasagne. Bon appétit!
280gGround Pork
400mlMilk 2%
30gGrana Padano Cheese
40gBaby Spinach
398mlDiced Tomatoes
60gMozzarella
25gAll-Purpose Flour
6gItalian Spices
What you need
baking dish, saucepan, whisk, pan, ladle
473 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
45g
15%
fat
20g
31%
cholesterol
91mg
30%
fiber
3g
12%
protein
29g
saturated
9g
45%
sodium
837mg
35%
sugar
9g
trans
0g