Spinach Lasagne

1. 1

   Cook lasagne noodles in large saucepan of boiling salted water according to package directions. Place on paper towels to drain. Mix the Cheddar and Parmesan cheeses in a medium bowl. Squeeze dry the spinach.

2. 2

   For the meat sauce, cook the meat in heavy-bottomed skillet on high heat until browned. Drain off any excess fat. Add the onion, garlic and mushrooms and cook until the onion is transparent. Season to taste and add oregano, sugar and tomato puree. Bring to a boil. Reduce the heat to low; simmer, covered, for 45 mins. Uncover and simmer until the sauce thickens, for about 15 mins.

3. 3

   For the cheese sauce, melt the butter in a medium saucepan on medium heat. Remove from heat. Sprinkle with the flour and nutmeg and stir until smooth. Return to the heat and stir constantly for a few minutes. Gradually stir in the milk; stir constantly until the sauce boils and thickens. Reduce the heat to low; cook for 1 min. Remove from the heat. Stir in the Cheddar and Parmesan cheeses until the cheeses melt.

4. 4

   Preheat the oven to 350u00b0F. Lightly grease an 11 x 7-inch baking pan. Place 2 lasagne noodles in the bottom of the pan, trimming as necessary. Spread evenly with half the meat sauce, top with half the cheese sauce. Top with a layer of spinach. Top with 2 more lasagna noodles. Spread with meat sauce then cheese sauce. Top with remaining 2 lasagne noodles. Sprinkle the top with combined cheeses.

5. 5

   Bake, uncovered for 20 mins. Drizzle the top evenly with cream. Bake for 10 to 15 mins or until golden brown. Let stand for 10 mins before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.