For a quick, homemade lasagna you will need:
- about 1 lb. of ground beef or fine strips of filet
- 1 onion, peeled and diced
- garlic, peeled and minced
- mushrooms, sliced (optional)
- 1 cup of broth
- 1 tsp. tomato paste
- a dash of white wine (Italian Chardonnay)
- fresh herbs and oregano, chopped
- salt and pepper
- olive oil
- a heavy skillet
- a large baking dish
- 6 large lasagna noodles
- frozen spinach, 6 large chunks or several small ones
- 300 g Béchamel sauce
- extra milk
- grated cheese for the topping (optional)
In a heavy skillet heat the olive oil and add the onions and garlic. Cook a few moments, then add the ground beef. Cook until the beef is browned. Add the mushrooms before the meat is quite finished.
Add the salt and pepper, tomato paste, the wine and the broth. Cover the skillet and let simmer for about 15 minutes. Then add the finely chopped herbs and oregano to taste.
Meanwhile, preheat the oven to 180° C. with the middle rack inside.
Prepare the large baking dish with Béchamel sauce spread over the bottom of the dish so the pasta doesn’t stick, add some milk if necessary. Place 3 large leaves of lasagna no-bake pasta side by side into the dish. Sprinkle with little chunks of frozen spinach and place into the oven for a few minutes to thaw. You can also use tomato slices or other cooked vegetables instead.
When the meat ragout is finished, spoon half of it on top of the vegetables. Place another three leaves of lasagna pasta on top. Spoon the other half of the ragout on the pasta. Top off the ragout with the remaining Béchamel sauce, adding milk if too dry. Sprinkle grated cheese over the sauce. Place carefully into the oven and bake for approx. 15-20 min. at 180°.
Enjoy with a nice Chianti from Italy and perhaps your favorite music!