Time to make: 35 mins (Hands-on time: 10 mins, Cooking time: 25 mins)
Total cost: $25.32 / $6.33 per serve
- cooking oil spray
- 400g lean beef mince
- 1 onion, sliced
- 3 cups mushrooms, sliced
- 1 teaspoon dried thyme
- 700g jar passata
- 8 fresh lasagne sheets
- 2 cups chopped fresh spinach
- 400g extra-light ricotta
- 1/3 cup grated reduced-fat mozzarella
- 2 teaspoons grated parmesan
- 1/4 cup fresh basil, to serve
- 6 cups green salad, to serve
Step 1 Preheat oven to 190ºC. Spray an ovenproof dish with oil. Spray a frying pan with oil and place over medium-high heat. Cook beef for 3–4 minutes until evenly browned.
Step 2 Add onion, mushrooms, thyme, passata and 3/4 cup water. Stir and heat through.
Step 3 Place 2 lasagne sheets into base of dish. Spoon 1/3 the beef mix over lasagne, then 1/3 the spinach. Repeat twice more, then finish with the 2 remaining lasagne sheets on top.
Step 4 Mix ricotta, mozzarella and parmesan together and spoon over lasagne. Bake for 25 minutes, or until lightly golden.
Step 5 Serve sprinkled with fresh basil and green salad.