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
  • Print
This recipe first appeared in Woman's Day.
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  • 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


  • 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.


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