Ingredients
500g ground beef
12 dried lasagne sheets
4 tbsp tomato paste
3 cloves garlic, minced
2 medium zucchini, sliced
100g butter
2 tbsp all-purpose flour
300ml milk
2 cups fresh spinach, chopped
1 onion, diced
1 tsp salt
1/2 tsp black pepper
1/2 tsp nutmeg
1 tbsp chopped fresh basil
300g tomato sauce (no added alcohol)
Instructions
Preheat oven to 190°C (375°F)
Sauté onion in butter until golden; add ground beef and garlic, cook until browned
Stir in tomato paste, basil, salt, and pepper; simmer for 15 minutes
Blanch spinach in boiling water for 1-2 minutes; drain and set aside
Sauté zucchini with a drizzle of olive oil until tender
In a separate pan, melt butter; whisk in flour, gradually add milk, and cook béchamel until thickened
Add nutmeg and salt to béchamel
Assemble lasagna: layer cooked lasagne sheets, meat sauce, zucchini, spinach, and béchamel; repeat
Top with final layer of béchamel and a sprinkle of Parmesan
Bake for 20-25 minutes until golden
Let rest 10 minutes before serving
Notes
Substitute ground beef with plant-based protein if preferred
Use summer squash for zucchini
For faster prep, use no-boil lasagne sheets
Store leftovers in an airtight container for up to 3 days
- Prep Time: 30
- Cook Time: 60
- Category: Lunch
- Method: Baking
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of lasagna)
- Calories: 450
- Sugar: 6g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg