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.

  • 20 mins preparation
  • 55 mins cooking
  • Serves 6
  • Print


Beef, spinach and ricotta lasagne
  • 2 tablespoon olive oil
  • 2 rashers rindless bacon, chopped
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 500 gram minced beef
  • 125 gram mushrooms, chopped
  • 700 millilitre bottle tomato passata
  • 1 teaspoon dried oregano
  • 375 gram packet fresh lasagne sheets
  • 150 gram bag baby spinach leaves
  • 500 gram smooth ricotta
  • 1 1/2 cup thickened cream
  • 1 1/2 cup grated tasty cheese
  • 1/4 cup grated parmesan
  • 1/2 teaspoon ground nutmeg
  • fresh oregano leaves, rocket and radicchio salad to serve


Beef, spinach and ricotta lasagne
  • 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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