Name: Beef, spinach and ricotta lasagne
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

20M

Cook

55M

Total

1H 15M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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