25 min
Prep time
35 min
Cook time
6
Servings
Medium
Difficulty
1h
Total time
Ingredients
Instructions
-
1
Peel and chop the onion, grate carrots and celery.
-
2
Sauté in butter and oil.
-
3
Deglaze with red wine.
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4
Let it simmer for a few minutes, then add the diluted tomato sauce to half of the broth and finally the rest of the broth.
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5
Cook on low heat for 3 hours.
-
6
While doing this, cook and chop the spinach and make the pasta dough.
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7
Let it rest for 30 minutes.
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8
Roll out the dough and cut the lasagna sheets.
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9
Butter a baking dish, place béchamel at the bottom of the dish, then a layer of lasagna, a layer of béchamel and a layer of parmesan and so on.
-
10
Finish with parmesan.
-
11
Bake for 20 minutes in a hot oven (190°C).
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