- 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, sieved tomatoes
- 200ml trim milk
- 200g instant lasagne sheets
- 250g reduced-fat ricotta cheese
- 1/2 cup shredded parmesan cheese or 3/4 cup edam cheese
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.
Nutrition Info (per serve)
Total fat 14g
Saturated fat 6g
Dietary fibre 7g
Make it gluten free: Use gluten-free pasta.
This recipe freezes well.
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