I googled a couple of Spinach & Ricotta Lasagna recipe's, mixed and matched a little... and made this:
INGREDIENTSolive oil
1 medium onion, finely chopped
2 teaspoons minced garlic
600g lean beef mince (I made mine without beef mince!) - option only.
575g jar tomato-based pasta sauce - I used tomato passata (that mum n dad make) - large bottle - I also added tbspn tomato paste (optional)
400g can crushed/whole peeled tomatoes
1 teaspoon chilli
250g packet frozen chopped spinach, thawed
375g (low-fat - optional) ricotta cheese - I used 500g (I used Mundella Ricotta it was yum!) 375g packet fresh lasagne sheets - I used Latina.
½-1 cup grated (reduced-fat optional) tasty cheese.
I added - 1 teaspoon nutmeg - optional
METHOD
Pre-heat oven to 180°C or 160°C for fan forced.
To make meat sauce, heat oil oil and heat.
Cook onion and garlic over a medium heat for 2 minutes, until soft. (Add mince and cook over high heat for 5 minutes until brown, using a wooden spoon to break up any lumps.)
Stir in tomato sauce, paste, canned tomatoes and chilli then bring to the boil, then simmer lid off for about 15 minutes till tomatoes cook and sauce thickens a bit. Season to taste.
Drain spinach and squeeze out excess liquid. Place in a bowl and mix with ricotta. Add tspn nutmeg (and season if you like with salt n pepper)
Trim pasta sheets to fit a large lasagne dish, and spread a very thin layer of meat sauce over the base. Arrange a layer of pasta over the sauce. Divide the remaining sauce and spinach mixture into 3 portions each. Start with a thin layer of sauce, then pasta sheets, then spinach mixture.
* I add some grated cheese in-between some layers for extra cheese/flavour - I added a little bit of grated parmesan too but this is optional)Sprinkle the top with tasty cheese (and some grated parmesan optional).Bake for 30 minutes until heated through and top is golden.
yummm
Serve with a green salad.
Serving size: Serves 6.
My recipe loosely follows this one I found online - http://aww.ninemsn.com.au/article.aspx?id=783469
Stir in tomato sauce, paste, canned tomatoes and chilli then bring to the boil, then simmer lid off for about 15 minutes till tomatoes cook and sauce thickens a bit. Season to taste.
Drain spinach and squeeze out excess liquid. Place in a bowl and mix with ricotta. Add tspn nutmeg (and season if you like with salt n pepper)
Trim pasta sheets to fit a large lasagne dish, and spread a very thin layer of meat sauce over the base. Arrange a layer of pasta over the sauce. Divide the remaining sauce and spinach mixture into 3 portions each. Start with a thin layer of sauce, then pasta sheets, then spinach mixture.
* I add some grated cheese in-between some layers for extra cheese/flavour - I added a little bit of grated parmesan too but this is optional)Sprinkle the top with tasty cheese (and some grated parmesan optional).Bake for 30 minutes until heated through and top is golden.
yummm
Serve with a green salad.
Serving size: Serves 6.
My recipe loosely follows this one I found online - http://aww.ninemsn.com.au/article.aspx?id=783469
Step-by-step pics to follow...
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