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Spinach and Ricotta Lasagna




Source of Recipe


ninemsn SYDNEY SWANS


List of Ingredients




olive or canola oil spray
1 medium onion, finely chopped
2 teaspoons minced garlic
600g lean beef mince
575g jar tomato-based pasta sauce
400g can crushed tomatoes
1 teaspoon chilli
250g packet frozen chopped spinach, thawed
375g low-fat ricotta cheese
375g packet fresh lasagne sheets
½ cup grated reduced-fat tasty cheese
1 teaspoon chilli


Recipe



Pre-heat oven to 180°C or 160°C for fan forced.

To make meat sauce, spray a large non-stick frying pan with oil and heat. Cook onion and garlic over a medium heat for 2 minutes, until soft.

Add mince and cook over high heat for 5 minutes until brown, using a wooden spoon to break up any lumps. Stir in pasta sauce, tomatoes and chilli then remove from heat.

Drain spinach and squeeze out excess liquid. Place in a bowl and mix with ricotta. Trim pasta sheets to fit a large lasagne dish, and spread a very thin layer of meat sauce over the base.

Arrange a layer of pasta over the sauce. Divide the remaining sauce and spinach mixture into 3 portions each. Start with a thin layer of sauce, then pasta sheets, then spinach mixture.

Sprinkle with tasty cheese.

Bake for 30 minutes until heated through and top is golden.