[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 16/07/24. See terms.
Photo of Beef and spinach lasagne by WW

Beef and spinach lasagne

Total Time
1 hr 45 min
10 min
1 hr 30 min
This lasagne is a great way to up your daily veggie intake!


Brown onion

1 medium, finely chopped


2 clove(s), crushed

Lean beef mince, raw

400 g

Tomato passata

700 g

Low-fat ricotta cheese

400 g

Skim milk

½ cup(s), (125ml)

Egg yolk

2 medium

Ground nutmeg

1 tsp

Cooked frozen spinach

100 g, thawed

Fresh lasagne sheets

3 individual

Extra light cheddar cheese

30 g, grated

Grated parmesan cheese

¼ cup(s), (20g)

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm x 30cm ovenproof dish with oil.
  2. Lightly spray a large saucepan and heat over medium heat. Add onion and cook, stirring, for 3 minutes or until softened. Add garlic and cook stirring for 30 seconds. Add mince and cook, stirring to break up lumps, for 3–5 minutes or until browned. Add passata and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 minutes or until sauce has thickened slightly.
  3. Meanwhile, place ricotta, milk, egg yolks and nutmeg in a food processor and process until smooth. Stir in spinach until well combined.
  4. Spread 1 cup of mince mixture over base of prepared dish. Top with 1 lasagne sheet. Spread 1 cup mince mixture on top, then 3/4 cup of ricotta cheese sauce. Continue layering with remaining lasagne sheets, mince sauce and cheese sauce. Sprinkle lasagne with grated cheese and parmesan. Bake for 50 minutes or until browned and cooked through. Cool for 5 minutes before serving.