Jen'S Lasagne Recipe

Name: Jen'S Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8 oz/ 1 cup) reduced-fat ricotta; 250 g (8 oz) pkt frozen spinach, thawed, excess liquid squeezed; 1 (59 g) egg; 30 g (1 oz) shredded Parmesan; pinch of ground nutmeg; cracked black pepper; olive oil cooking spray; 1 (175 g/ 6.1 oz) onion, chopped; 800 g (28.2 oz) mushrooms, chopped; 2 garlic cloves, crushed; 220 g (7 oz) lean beef mince; 400 g (13 oz) can crushed tomatoes; 2 medium (250 g/ 8.8 oz) tomatoes, chopped; 1 medium (150 g/ 5.2 oz) zucchini, coarsely grated; 1 carrot, coarsely grated; 3 fresh lasagne sheets

Servings: persons

250 g (8.8 oz/ 1 cup) reduced-fat ricotta
250 g (8 oz) pkt frozen spinach, thawed, excess liquid squeezed
1 (59 g) egg
30 g (1 oz) shredded Parmesan
pinch of ground nutmeg
cracked black pepper
olive oil cooking spray
1 (175 g/ 6.1 oz) onion, chopped
800 g (28.2 oz) mushrooms, chopped
2 garlic cloves, crushed
220 g (7 oz) lean beef mince
400 g (13 oz) can crushed tomatoes
2 medium (250 g/ 8.8 oz) tomatoes, chopped
1 medium (150 g/ 5.2 oz) zucchini, coarsely grated
1 carrot, coarsely grated
3 fresh lasagne sheets

1
Preheat oven to 180C (356F). Combine the ricotta, spinach, egg and half the cheese in a bowl. Add the nutmeg and season with pepper.
2
Spray a large frying pan with olive oil. Add the onion, mushroom and garlic and cook for 3-5 minutes or until soft.
3
Add the mince and cook, stirring with a wooden spoon to break up the lumps, for 3-4 minutes or until browned. Add the canned tomatoes, chopped tomato, zucchini and carrot.
4
Simmer, uncovered for 10-15 minutes or until slightly thickened.
5
Spread a thin layer of the meat mixture over the base of a lasagne dish. Top with a lasagne, cutting to fit the size of the dish. Spread over half the remaining meat sauce. Top with another lasagne sheet followed by the remaining meat mixture. Layer over the last lasagne sheet, cutting to fit and spread over the spinach and ricotta mixture. Scatter over the remaining cheese. Bake for 50 minutes to 1 hour or until golden on top. Serve.
6
Mish Tips
7
Jen's tip: Cut into portions straight away to avoid temptation and pack away for lunch or freeze for quick meal after a long day at work. Add some fresh basil or oregano to the meat mixture for extra flavour. You will need about 1/3 cup roughly chopped. You can also make this lasagne with a jar of Leggo's Bolognese & wine pasta sauce for 311 cals per serve.

496

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 250 g (8.8 oz/ 1 cup) reduced-fat ricotta, 250 g (8 oz) pkt frozen spinach, thawed, excess liquid squeezed, 1 (59 g) egg, 30 g (1 oz) shredded Parmesan, and more.

Yes, Jen'S Lasagne falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jen'S Lasagne

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