Dinner ideas

Beef, spinach and ricotta lasagne

Hearty Italian dinners don't get much better than a filling lasagne and this one's easier than you think! With a saucy beef mince and ricotta sauce layered between fresh pasta sheets, it's sure to be a hit.
Beef, spinach and ricotta lasagne
1H 15M



1.Preheat oven to 180°C. Lightly grease a 4-litre rectangular casserole dish.
2.In a large saucepan, heat oil on high. Saute bacon, onion and garlic, for 2-3 minutes until onion is tender. Add mince. Brown for 6-8 minutes, breaking up lumps. Stir in mushrooms and cook for 3-5 minutes until softened.
3.Stir in passata and oregano. Bring to boil, then reduce heat to medium. Simmer, uncovered, for 4-5 minutes until thickened. Season to taste.
4.In a bowl, whisk ricotta, cream and 1 cup of the tasty cheese. Arrange lasagne sheets over base of casserole dish, cutting to fit. Spread one third meat sauce over. Top with one-third ricotta cream, followed by half spinach. Repeat layers, finishing with a lasagne layer, spread with remaining ricotta cream.
5.Sprinkle with parmesan and nutmeg. Bake for 40-45 minutes, until golden. Sprinkle with fresh oregano to serve and accompany with salad.

Try adding grated zucchini or carrot to bolognaise sauce – its a great way to hide vegetables from fussy eaters. Wrap leftover lasagne sheets in plastic wrap and freeze for later use.


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