Jen'S Lasagne

1. 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. 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. 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. 4

   Simmer, uncovered for 10-15 minutes or until slightly thickened.

5. 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. 6

   Mish Tips

7. 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.

* Per serving · 4 servings · Values may vary.