Wholemeal Lasagna with Vegetables and Meat

For the wholemeal lasagna with vegetables and meat, chop the garlic, chili and onions and sauté in olive oil until translucent. Add the minced meat and sauté.

Add the thawed spinach and the finely chopped vegetables and sauté. Add tomato sauce and season with salt and pepper.

Make a bechamel sauce by heating butter, adding flour and pouring in the milk. Bring everything to a boil and season with salt, pepper and nutmeg.

Grease a large lasagna dish (or casserole dish) and add a layer of lasagna sheets. Spread half of the vegetable-meat mixture over the top. Cover this with lasagna sheets.

Then pour the remaining mixture over it and finish with a layer of lasagna sheets. Pour béchamel sauce over the last layer and spread mozzarella slices on top.

Sprinkle with a little Parmesan cheese and place in the oven preheated to 200 degrees for about 30 minutes and bake until golden and crispy. Serve with salad.

Preparation Tip:

The whole wheat lasagna also tastes delicious as a vegetarian version.

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