Spicy beef and spinach lasagne

Rinse and dry the spinach and chilli. Chop the spinach and chop the chilli very finely. Peel and finely chop the onions and garlic.

For the ragu Brown the minced beef in a large pot with 3 tbsp olive oil. Add the garlic, onions and tomato purée and sauté a little. Pour in the red wine and reduce the heat.

Add the spinach to the mince. Add the finely chopped chillies to the mince with 6 tbsp Kikkoman soy sauce, marjoram, cinnamon, and the two bay leaves.  Tip: If you like it spicy, feel free to add the chilli seeds.

Cover the ragu and simmer for approx. 10 minutes before removing it from heat.

For the Béchamel sauce Melt the butter in a saucepan, stir in the flour and heat to cook out the flour. Now add the milk little by little, stirring constantly. Tip: The warmer the milk, the easier it will be.

Season everything with 4 tbsp Kikkoman soy sauce and a good helping of nutmeg.

Preheat the oven to 200°C.

Meanwhile, grease a lasagne dish with a little butter and cover the base with a single layer of lasagne sheets.  Now alternate between layers of ragu, Béchamel, and pasta. Note that the final layer should be the Béchamel sauce.

Sprinkle everything with cheese and bake for approx. 25 minutes.