Homebaked Beef & Ricotta Lasagne with Vegetables
  • Prep time: 40 minutes
  • Calories: 560
This lasagne is an easy mid-week recipe to prepare and is our idea of the perfect comfort food. It does take a little longer, around 45 minutes - but it is worth the wait. Plus you have time for a sneaky glass of wine while it is cooking in the oven if you feel like it! Don’t forget to read the whole recipe before you start cooking, you will save time in the end. Share the moment you plate it on Instagram #youplateit
Ingredients
  • 250 Grams of Beef Mince
  • 1 Brown Onion
  • 1 Garlic Clove
  • 1 Carrot
  • 1 Parsnip
  • 1 75 Gram Pack of Baby Spinach
  • 5 Lasagne Sheets
  • 1 400 Gram Pack of Diced Tomatoes with Basil & Garlic
  • 175 Grams of Ricotta
  • 0.5 Cups of Mozzarella (Grated)
  • 0.25 Cups of Parmesan Cheese
Recipe

Sauté Beef:

Preheat oven to 200°C. Wash the fresh produce. Peel and mince ¾ onion you will have ¼ onion leftover and garlic. Peel carrots and parsnip and cut into 1 cm dice. Heat olive oil in a large pan over high heat. Add onion and garlic and cook until onions are soft and translucent, about 3 minutes. Add beef and sauté, breaking up with a spoon, until browned.

Cook Vegetables:

In the same pan, add carrot and parsnip, season with salt and cook over medium heat for 3 minutes. Add spinach and cook until wilted, 2 minutes more.

Prepare Sauce:

Pour in diced tomatoes, ½ cup of water and stir until combined. Simmer for 10 minutes more. Taste and add salt and pepper as needed. In a separate, medium bowl, combine ricotta and parmesan. Taste again, adjusting seasoning as required.

Assemble Lasagne:

Spoon about ½ cup into the bottom your oven proof dish. Top with 1 or 2 lasagne 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 the sauce, ending with a lasagna sheet on top. Tip: Do 1 cheese layer in the middle and save remaining cheese mixture for the top.

Bake Lasagne:

Sprinkle over mozzarella, and bake until lasagne is heated through and bubbling, about 20 minutes until the cheese is golden brown.

You Plate It:

Remove lasagne from oven and allow to rest for at least 5 minutes. Cut into even pieces and spoon 1 onto each plate. Store any remaining lasagne refrigerated in an airtight container up to 3 days. Enjoy!