Beef, spinach and ricotta lasagna

beef spinach and ricotta lasagna



500 grams of lean beef mince

1 brown onion 

Dolmio extra spaghetti Bolognese sauce

1 can whole peeled tomatoes

fresh pasta sheets

200 grams of low-fat ricotta cheese

1 packet of frozen chopped spinach

150 grams of tasty cheese

150 grams of mozzarella cheese

150 grams of shaved parmesan cheese

touch of salt & pepper 

Canola oil

50mls of olive oil

lasagna lasagna2


1. Preheat oven to 170 degrees.

2. In a fry pan, brown the onion with some olive oil and then add the mince on medium heat. Once its brown, add the pasta sauce along with the whole peeled tomatoes. Squeeze them gently over the pan one by one to create texture and release maximum flavor.

3. Microwave the spinach, once it has defrosted, mix it with the ricotta cheese in a small bowl separately. Set aside.

4. Using a baking dish, first spray with canola oil to avoid it from sticking. Add a little sprinkle of grated cheese as the base.  

5. Layer it with some pasta sheets, add a small layer of beef mince, than tasty cheese, mozzarella cheese and small amount of parmesan cheese. 

6. Add a layer of pasta sheets, followed by the spinach and ricotta mixture.  

7. Repeat step 5 , and finally on the top layer add all three cheeses, salt and pepper.

8. Bake in the oven for around 40 mins or until golden brown.


Leave a Reply


You are commenting using your account. Log Out /  Change )

Google photo


Twitter picture


Facebook photo


Connecting to %s