Polenta lasagne bolognese

Name: polenta lasagne bolognese
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Italian
Ingredients: 700 ml tap water; 150 g polenta corngris; 2 Red onion; 3 toe garlic; 250 g winter carrot; bush celery; 3 el traditional olive oil; 100 g low fat smoked bacon strips; 300 g minced beef; 125 ml Red wine; 400 g tomato cubes look; 400 g wild spinach; 300 g grated mature 30 cheese

Italian lasagne bolognese from polenta (corngris).

Ingredients

Kitchen Stuff

1 baking tray
1 baking paper
1 rolling pin
1 stir fry
1 cake mold

Directions

Bring the water to the boil and add the polenta while stirring. Let boil gently for 5 minutes with stirring.
Remove the pan from the heat and pour the polenta on a baking tray covered with parchment paper.
Divide the polenta over the baking paper and put a sheet of baking paper on it. Roll out the polenta with a rolling pin into a rectangular piece of 3 mm thick.
Allow to cool so that the polenta can stiffen.
Meanwhile, cut the onions. Slice the garlic. Peel the winter carrot and cut into cubes of 1 x 1 cm (brunoise). Cut the celery and thin bows.
Heat the oil in a frying pan and fry the onion and ⅔ of the garlic for 1 min. On high heat. Add the carrot, celery and bacon and cook for 5 minutes.
Add the minced meat and fry in 4 minutes. Add the red wine and tomato cubes and scoop.
Let the bolognese sauce with the lid on the pan for 20 minutes on low heat. Season with (freshly ground) pepper and possibly salt.
Meanwhile, heat the remaining oil in a stir-fry stir-fry the spinach and the rest of the garlic for 3 minutes on a high heat.
Season with (freshly ground) pepper and possibly salt. Put in a colander and drain.
In the meantime, preheat the oven to 180 ° C.
Carefully remove the top sheet of parchment paper and cut the polenta into rectangular slices the size of the cake tin.
Divide 1/3 of the bolognese sauce over the bottom of the cake tin and add ⅓ of the slices of polenta.
Spoon half of the sauce, half of the spinach and ⅓ of the cheese. Cover with ⅓ of the slices of polenta.
Spoon the rest of the sauce, spinach and ⅓ of the cheese. Cover with the rest of the polenta and sprinkle with the rest of the cheese.
Bake the lasagne in the middle of the oven for about 30 minutes and serve.