Hearty Italian dinners don’t get much better than a filling beef lasagne and this one’s easier than you think! With a saucy beef mince and ricotta sauce layered between fresh pasta sheets, it’s sure to be a hit.
Ingredients
Method
Preheat oven to 180°C. Lightly grease a 4-litre rectangular casserole dish.
In a large saucepan, heat oil on high. Saute bacon, onion and garlic, for 2-3 minutes until onion is tender. Add mince. Brown for 6-8 minutes, breaking up lumps. Stir in mushrooms and cook for 3-5 minutes until softened.
Stir in passata and oregano. Bring to boil, then reduce heat to medium. Simmer, uncovered, for 4-5 minutes until thickened. Season to taste.
In a bowl, whisk ricotta, cream and 1 cup of the tasty cheese. Arrange lasagne sheets over base of casserole dish, cutting to fit. Spread one third meat sauce over. Top with one-third ricotta cream, followed by half spinach. Repeat layers, finishing with a lasagne layer, spread with remaining ricotta cream.
Sprinkle with remaining tasty cheese, parmesan and nutmeg. Bake for 40-45 minutes, until golden. Sprinkle with fresh oregano to serve and accompany with salad.
Try adding grated zucchini or carrot to the bolognese sauce – its a great way to help fussy eaters eat more vegetables.
Test Kitchen tip
How to store leftover beef lasagne
Wrap leftover lasagne sheets in plastic wrap and freeze for later use. Store leftover beef lasagne in freezer-proof, microwave-safe containers. Label and freeze for up to 2 months.
