Mince, Spinach & Mushroom Lasagne
Mince Lasagne Recipe with Plenty of Vegetables
Lasagna is one of those dishes that seems like it is going to be tricky and time-consuming to make, but is actually surprisingly easy to prepare. This recipe makes a big batch, so it is a great dish to make to feed a crowd, but it is also a good option for meal prepping as it freezes well. It's also vege-packed with generous helpings of spinach and mushrooms.
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500g Quality Mark beef mince
1 tbsp olive oil
1, finely chopped onion
1 stick, finely chopped celery stalk
2 tbsp tomato paste
2 cup beef stock
1/4 tsp dried oregano
300-350g spinach leaves, blanched
2 tbsp olive oil
2, finely sliced onions
3, crushed garlic cloves
250-300g button mushrooms
400g can chopped tomatoes in juice
1, bay leaf
A pinch of white sugar
250g ricotta cheese
250g sour cream
1/2 cup parmesan cheese
3 lasagne sheets
To Make Beef
To Make Vegetables
Heat the oil in a heavy-based saucepan over medium heat.
Add the onion, carrot and celery and cook for 5-7 minutes, until soft.
Add the mince, breaking it up with a wooden spoon and cook until beginning to colour.
Add the tomato paste, stock and oregano and season.
Bring to a simmer then lower the heat and cook gently for 40-45 minutes until the liquid has reduced.
Preheat the oven to 180°C.
Grease a medium-sized ovenproof dish.
Nutrition Information per Serving (332g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)