Hey to Hay:)

I know, I know...Its probably not the best title for a food recipe. But trust me, the hay I am talking about, is absolutely safe for human consumption as well. It contains not only essential nutrients but also tastes so good that you will feel like grazing on it again and again...:D

The recipe is a blend of the famous Spaghetti Bolognese and Spinach Lasagne. You will find all the traditional flavours, i.e.  meat, garlic, tomatoes, herbs and cream in one dish, whereas, the spinach and spaghetti makes it resemble the hay that can be safely stored over a longer period of time making this casserole dish an ideal food for parties and get-togethers. You can prepare it ahead of time, cover with foil and place in the refrigerator for several hours and bake fresh right before the party starts or freeze (like lasagne) for up to 3 months.

So here comes the healthy hay:

Hay Bolognese with Spinach

Hay Bolognese With Spinach

Ingredients:
200g Spaghetti
1 tbs Oil
1 tbs Salt (for boiling the Spaghetti)
2 tbs Butter
1 Egg White
2 tbs grated Cheese (Chedder/Mozarella/Gouda/Emmental)

2 small Onions, chopped
1 tbs crushed Garlic
250 g chopped Canned Tomatoes
250 g Minced Meat (beef)
1 cup Creamed Spinach (I used store-bought, you can make it at home as well)
Salt
Pepper
Red Chili Flakes(optional)
1/2 cube Instant Bouillon
3 tsp freshly chopped Parsley
125 ml Milk
Salt
5 tbs Cheese (Chedder or Mozarella)
3 tbs Breadcrumbs
2 tbs Butter
1 tbs chopped Parsley
1 tbs chopped Oregano
Red Chili Flakes

Beat egg white and add 2 tbs cheese into it.

Boil water with salt in a big pan and cook the spaghetti until tender but firm (al-dente). Strain, and mix well with 1 tbs butter and the beaten egg white.

Place aside until further use. Heat 1 tbs oil and the remaining 1 tbs butter in a pan and fry the chopped onions until they become translucent. Add minced meat, salt and the garlic paste.

Once the meat has changed its colour, add chili flakes, pepper, spinach, tomatoes and instant bouillon cube. And cook until entire water has evaporated.

Add chopped parsley. Spread half of the spaghetti hay on the base of an oven proof dish. Transfer the minced meat-spinach mixture on top of it. Cover with rest of the spaghetties.

Boil milk in a sauce pan. Mix flour and salt in half cup cold water and pour into the boiling milk. Stir constantly for a minute.

Pour the sauce over the pasta. Sprinkle cheese, breadcrumbs, parsley, oregano and chili flakes on top. Distribute few butter knobs on top.

Tip: Make sure, your spaghetti completely dips in the sauce. My dish wasnt deep enough and the spaghetti on top became a bit dry while baking. I personally like the crunchiness but my husband and son preferred the soft base :)

Bake in the preheated oven (200C) for 35-40 min. Serve hot.

Enjoy and dont forget to share your opinion!!