
This recipe first appeared in Food magazine.
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Ingredients
Method
1.Preheat the oven to 190ºC. Brown the mince in a frying pan over a medium heat. When the meat is browned, add the onion and garlic and cook until soft. Stir in the tomato purée or passata, oregano and stock powder and simmer for 2-3 minutes. Remove the pan from the heat.
2.Mix together the thawed spinach and ricotta in a bowl. Stir in the nutmeg and a little salt and pepper.
3.To assemble, spoon a quarter of the meat sauce into the bottom of a heatproof dish to form a thin layer. Place a layer of lasagne sheets over the sauce, then spoon over another serving of the meat sauce.
4.Spread half of the spinach mixture over the sauce, then add another layer of lasagne.
5.Spread over another quarter of the meat sauce, the remaining ricotta mixture and another layer of lasagne. Spread the remaining meat sauce over the top.
6.Sprinkle over the grated cheese and bake for 35-45 minutes, or until the cheese is bubbling hot and dark golden in colour.
Note
- The number of layers may depend on the size of your dish. A dish that is 18cm x 26cm will give you three layers.