I had a craving for lasagne and I decided to make one without using the white sauce and add some veggies. This dish has layers of meat, lasagne sheets and a layer of spinach and ricotta instead of melted cheese. I didn’t miss the white sauce when I ate it.
Ingredients
To make the meat sauce
500g mince beef
3 medium tomatoes chopped
213 g canned tomatoes
40 ml tomato paste (2 tbsp.)
½ an inion’1 crushed garlic
½ a cup beef stock
1 tbsp. basil leaves
1 tbsp.. thyme
tbsp. oregano
tbsp. olive oil
Salt and pepper for seasoning.
To make the Spinach
500g frozen spinach, thawed and remove excess moisture by squeezing.
400g ricotta reduced fat
30g Parmesan cheese
1 egg
For the Lasagne
4 fresh lasagne sheets
Method
To make Meat Sauce
Heat olive oil in a saucepan over medium heat. Add onion and garlic , cook until onion is soft. Add the beef, remove any lumps, cook until browned.
Add the stock, tomato paste, chopped tomatoes and canned tomatoes. Simmer uncovered for 30 minutes or until mixture is thick.
Put hear off and add the herbs. Season with salt and pepper.
To make Spinach
Beat egg in a bowl, add spinach ricotta and 15g of the parmesan cheese. Mix until all is combined. Set Aside.
To Make Lasagne
Preheat oven to 180ºC
Remove lasagne baking dish. Pour a bit of the meat mixture at the bottom of the dish. Add the first layer of lasagne sheet. Pour the mixture over the Lasagne sheet. Make sure it’s even. Add another layer of lasagne sheet and pour the meat mixture. Continue for the rest.
Once you reach the top layer, add the spinach evenly on the lasagne sheet. Sprinkle the remaining parmesan cheese.
Bake for 30-40 minutes or until cooked.
Note
This dish serves 6
If there is remaining spinach, lasagne sheet, sauce and tomatoes make Spinach and Ricotta Cannelloni
Try these Pasta dishes
Rigatoni with Chicken and Broccoli
Pasta with Pesto and Meatballs
Romayne's Kitchen 