Lean Ricotta Lasagne Recipe

Name: Lean Ricotta Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g beef mince; 2 tablespoons fresh oregano; 2 tablespoons fresh basil; 500 g pasta sauce (about a Jar); 1 cup ricotta cheese; 2 tablespoons parmesan cheese; 6 lasagna sheets; 1 zucchini (Sliced); 1 green capsicum (Sliced); 1 tablespoon extra virgin olive oil; 1 onion (Sliced Thin); 80 g spinach (Chopped)

Servings: persons

250 g beef mince
2 tablespoons fresh oregano
2 tablespoons fresh basil
500 g pasta sauce (about a Jar)
1 cup ricotta cheese
2 tablespoons parmesan cheese
6 lasagna sheets
1 zucchini (Sliced)
1 green capsicum (Sliced)
1 tablespoon extra virgin olive oil
1 onion (Sliced Thin)
80 g spinach (Chopped)

1
Preheat oven to 180C.
2
Brown beef and onion.
3
Add Basil and Oregano.
4
Add pasta sauce, simmer for a few minutes.
5
Mix parmesan and ricotta in a bowl.
6
In a baking tray, make a layer of lasagne sheets.
7
Top with a layer of the sauce.
8
Then add another layer of lasagne sheets, followed by the cheese mix, topped with a layer of spinach, zucchini and capsicum.
9
Make another layer of sheets, top with sauce and repeat til you run out of room or ingredients.
10
OPTIONAL : sprinkle parmesan over the top.
11
Cover with foil.
12
Bake at 180c for 40 minutes covered, then uncover and cook for 15 minutes further.

830

kcal

Calories

Fat

104

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 12 ingredients. The key ingredients include: 250 g beef mince, 2 tablespoons fresh oregano, 2 tablespoons fresh basil, 500 g pasta sauce (about a Jar), and more.

Yes, Lean Ricotta 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.

Lean Ricotta Lasagne

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