Ricotta lasagne

Serves: 4

Time to make: 45 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

1 tablespoon olive oil

1 onion, finely diced

2 carrots, scrubbed, grated

300g lean beef mince

300g frozen spinach, defrosted, drained, chopped

2 x 400g cans puréed tomatoes, sieved

200ml skim milk

200g instant lasagne sheets

250g reduced-fat ricotta cheese

½ cup shredded parmesan cheese or ¾ cup edam cheese

Instructions

Stay Awake

1 Heat a frying pan and add oil. Gently fry onion for a couple of minutes. Add carrots, cover and cook for a few minutes on a medium-low heat. Transfer to a plate and set aside. Add spinach to vegetable plate.

2 Reheat pan and add mince in 2 batches. Break up with a wooden spoon and brown thoroughly. Add vegetables. Pour in 1½ cans tomatoes (reserving 1/2 can) and bring to the boil. Stir ingredients together and break up tomatoes as they come to the boil. Reduce to a simmer for 8-10 minutes.

3 In a 1.5L capacity ovenproof baking dish layer base with bolognese. Combine the remaining canned tomato with milk. Drizzle a little milky tomato sauce over bolognese. Cover with pasta sheet. Repeat until you have 4 layers. Finish with a final pasta layer and spread the remaining milky tomato sauce on top. Sprinkle over cheeses. Cook in a moderate oven for 20 minutes or until slightly golden on top.

Variations

Make it gluten free: Use gluten-free pasta.

HFG tip

This recipe freezes well.

Nutrition Info (per serve)

Calories 494 cal

Kilojoules 2070 kJ

Protein 40 g

Total fat 14 g

Saturated fat 6 g

Carbohydrates 50 g

Sugar 13 g

Dietary fibre 7 g

Sodium 320 mg

Calcium 550 mg

Iron 8.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.