- 250 Grams Beef Mince
- 1 Brown Onion
- 2 Garlic Clove
- 1 Carrot
- 1 Parsnip
- 2 Cups Baby Spinach
- 1 Teaspoons Dried Oregano
- 4 Large Lasagna Sheets
- 1 400 Gram Pack Diced Tomatoes
- 0.75 Cups Ricotta
- 0.5 Cups Parmesan Cheese
- 0.75 Cups Mozzarella (Grated)
Preheat oven to 200° C. Heat 1 tablespoon olive oil in a large ovenproof fry pan over high heat. When oil is shimmering, add beef and sauté, breaking up with a spoon, until browned. Using a slotted spoon, remove beef from pan and set aside on a plate. Meanwhile, wash the fresh produce. Peel and mince onion and garlic. Peel carrots and parsnip and cut into 1 cm dice.
Cook Vegetables and Lasagna:
In the same pan, add vegetables (except the spinach) and oregano, season with salt and cook over medium heat until onions are soft and translucent, about 3 minutes. Add spinach and cook until wilted, 2 minutes more. Meanwhile, bring a medium-large pot of water to a boil over high heat. When water is boiling, add lasagna sheets and cook 1 minute. Drain and drizzle over 1 tablespoon olive oil. Set aside.
Add cooked beef back to pan with vegetables. Pour in diced tomatoes and stir to combine. Simmer for 10 minutes more. Taste and add salt and pepper as needed. In a separate, medium bowl, combine ricotta and half the parmesan. Taste and add salt and pepper as needed.
Pour sauce into a large bowl. Spoon about ½ cup into bottom of your oven proof fry pan (or a medium size oven proof dish). Top with 1 or 2 lasagna sheets, depending on the size of your dish. Add another layer sauce, then ricotta-parmesan cheese mixture, then lasagna sheet. Repeat in this order using all sauce and cheese mixture, ending with lasagna sheet on top. Top with remaining parmesan.
Cover pan with foil, place in oven, and bake for 10 minutes. Uncover, sprinkle over mozzarella, and continue baking until lasagna is heated through and bubbling, about 8-10 minutes more until the cheese is golden brown.
You Plate It:
Remove lasagna from oven and allow to rest for at least 5 minutes. Cut into 6 even pieces and spoon 1 onto each plates. Store remaining lasagna refrigerated in an airtight container up to 3 days. Enjoy!