• Partnered with
  • Serves 6
  • 20 mins prep
  • 55 mins cook

Beef mince, spinach and ricotta lasagne

Beef mince, spinach and ricotta lasagne

It doesn't get much better than lasagne when you're craving comfort food. This recipe combines rich bolognese sauce with spinach and ricotta to create a hearty, cheesy dish the whole family will love


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


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

This recipe first appeared in Woman's Day.

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