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Time to make:
45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
$5.15 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 1 onion, finely diced
- 2 carrots, scrubbed, grated
- 300g frozen spinach, chopped, defrosted
- 300g lean beef mince
- 2 x 400g cans no-added-salt chopped tomatoes
- 200ml skim milk
- 200g instant lasagne sheets
- 250g reduced-fat ricotta cheese
- 1/2 cup grated parmesan
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Spray a frying pan with oil and place over medium heat. Gently fry onion for 2–3 minutes. Add carrots, cover and cook for 2–3 minutes on a medium-low heat. Transfer onto a plate, along with spinach and set aside.
Step 2 Reheat pan, spray with a little oil and add mince. Cook mince, breaking up with a wooden spoon, until browned thoroughly. Add vegetables. Pour in 1 1/2 cans tomatoes (reserving 1/2 can) and bring to the boil. Stir ingredients together and reduce to a simmer for 8–10 minutes.
Step 3 Layer the base of a 1.5L-capacity ovenproof baking dish with 1/4 of the bolognese. Combine remaining canned tomato with milk. Drizzle 1/4 of mixture over bolognese. Cover with a pasta sheet. Repeat until you have 4 layers. Finish with a final pasta layer and spread the remaining milky tomato sauce on top. Sprinkle over cheeses. Cook in oven for 20 minutes, or until slightly golden on top.
About this recipe
First published: June 2012