Homebaked Beef & Ricotta Lasagne with Vegetables
- Prep time: 40 minutes
- Calories: 560
- 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
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!