Lasagna with a little twist and spinach and ricotta 💗

I have to admit that I never was a big fan of Béchamel sauce or any other white sauce with flour in it for that matter. So I started to experiment with different solutions and ended up with a mixture of Crème fraîche and Ricotta cheese. It’s not as heavy and give the lasagna a fresh taste that goes very well with the blueberry syrup caramelized ground beef. In the beginning I used red wine to deglaze the ground beef but when a friend got pregnant (she was very cautious) I tried to find an alternative and ended up with blueberry syrup - and guess what???? It was even better than the original – the combo of the slightly sweet of the caramelized ground beef, the freshness of the Crème Fraîche/Ricotta finish and the roundness of the garlic makes it just perfect – enjoy!

That’s what you need!

500 gr ground beef       100 gr fresh spinach       300 gr grated cheese ( I use a mixture of Mozzarella and Gouda)       1 onion        Garlic (as you like)       Crème Fraîche  200 gr        Ricotta 100  gr        vegetable stock        diced organic tomatoes 400 gr        agave syrup        blueberry syrup        fresh pepper        lasagna plates

That’s what you do!

Fry onions with a little bit of oil and butter, add ground beef and fry, deglaze with a good dash of blueberry syrup – let it caramelize and then add the tomatoes and fry for a bit, add agave syrup, vegetable stock, spinach, garlic and blueberry syrup and cook till it’s got a creamy consistence, make layers (start with lasagna plates), sauce, and so on...end with Crème Fraîche mixed with ricotta, pepper and garlic and cheese cook for ca. 20 min (10 with aluminum foil and 10 without) with 220 C in the oven  - could be a little more or less...it should have a golden crust with tiny brown spots  😊

Good luck 😊