Lasagna verte

Method

1. 1

   Preheat oven to 180°C. Brown 1.5 kg of ground meat in a pan and season with seasoning to taste.

2. 2

   Defrost and heat 750 g of frozen spinach.

3. 3

   In a baking dish, layer lasagna sheet, 1.5 kg of ground meat, 750 g of frozen spinach, ham, 750 ml of béchamel sauce, and 300 g of grated cheese. Repeat layers until ingredients are used up, finishing with 750 ml of béchamel sauce and 300 g of grated cheese on top.

4. 4

   Bake for 40 minutes until golden and bubbling.