Mince, spinach and mushroom lasagne
A vegetable loaded lasagne for the whole family
Serves
4 - 6
Prep Time
1 hr
Cook Time
35 mins
Lasagne is one of those dishes that seems like it is going to be tricky and time-consuming to make, but is actually surprisingly easy to prepare. This recipe makes a big batch, so it is a great dish to make to feed a crowd, but it is also a good option for meal prepping as it freezes well. It's also vege-packed with generous helpings of spinach and mushrooms.
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ShareIngredients
500g Quality Mark beef mince
1 Tbsp olive oil
1 onion
finely chopped1 carrots
finely chopped1 celery stalk
finely chopped2 Tbsp tomato paste
2 cups beef stock
¼ tsp dried oregano
300-350g spinach leaves, blanched
2 Tbsp olive oil
2 onions
finely sliced3 garlic cloves
crushed250-300g button mushrooms
wiped and halved400g can chopped tomatoes in juice
1 bay leaf
a pinch of white sugar
250g ricotta cheese
250g sour cream
1 egg
½ cup grated Parmesan cheesei
3 lasagne sheets
Method
Heat the oil in a heavy-based saucepan over medium heat.
Add the onion, carrot and celery and cook for 5-7 minutes, until soft.
Add the mince, breaking it up with a wooden spoon and cook until beginning to colour.
Add the tomato paste, stock and oregano and season.
Bring to a simmer then lower the heat and cook gently for 40-45 minutes until the liquid has reduced.
Set aside.
Preheat the oven to 180°C.
Grease a medium-sized ovenproof dish.
Heat a frying pan over medium heat and add washed, undrained spinach, in batches.
Cook for 1-1½ minutes until the spinach has wilted.
Place in a sieve to drain further and set aside.
Add the oil to the pan with the onions and cook over low heat until the onions are soft.
Add the garlic and cook for a further 1 minute.
Stir in the mushrooms and cook for 2 minutes.
Add the tomatoes, bay leaf , a pinch of sugar and season.
Continue cooking, stirring occasionally until the sauce is thick.
Remove bay leaf.
Place the ricotta cheese, sour cream and egg in a bowl and mix well.
Stir through the first measure of Parmesan.
Spoon a few tablespoons of meat sauce into the dish, then half the ricotta mixture.
Top with lasagne to cover.
Spoon over half of the mushroom mixture, then half the wilted spinach, then half of the meat sauce.
Repeat the lasagne, mushroom, spinach and meat sauce layers.
Top with lasagne finishing with the ricotta mixture.
Sprinkle over the remaining parmesan and place in the oven for 35-40 minutes until hot and golden.
Nutrition Information per Serving (659g)
This nutrition analysis is based on 6 serves.
