Recipe

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

By Jennene Plummer
  • 20 mins preparation
  • 55 mins cooking
  • Serves 6
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This recipe first appeared in Woman's Day.
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Ingredients

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

Method

  • 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.

Notes

  • For extra veges, try adding grated zucchini or carrot to the bolognese sauce.