Beef, onion and thyme lasagne
(at time of publication)
- 400g lean beef mince
- 1 onion, sliced
- 3 cups mushrooms, sliced
- 1 teaspoon dried thyme
- 670g jar passata
- 2 cups fresh spinach
- 400g fresh lasagne, cut in even-sized squares
- 400g extra-light ricotta cheese
- ⅓cup grated mozzarella
- 2 teaspoons grated parmesan cheese
1 Preheat oven to 190ºC. Spray an ovenproof dish with oil spray. Heat a non-stick pan with oil spray and cook beef until evenly browned.
2 Add onion and mushrooms with thyme and passata and 3/4 cup water. Heat through.
3 Place 4 lasagne sheets in base of dish. Spoon over beef mix then spinach. Add more lasagne and more mince and spinach. Finish with the remaining third of lasagne sheets.
4 Mix ricotta, mozzarella and parmesan together and spoon over lasagne sheets. Bake for 25 minutes or until lightly golden.
5 Serve sprinkled with chopped fresh parsley or basil, and a crispy green lettuce.
Make it gluten free: Use gluten-free pasta and check dried thyme and mozzarella are gluten free.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 6g
Dietary fibre 8g
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