Beef and spinach lasagne
5
Points®
Total time: 1 hr 45 min • Prep: 10 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
This lasagne is a great way to up your daily veggie intake!
Ingredients
Brown onion
1 medium, finely chopped
Garlic
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)
Instructions
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.
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