The BEST LASAGNA with Spinach, Ricotta and Meat filling

This is my mum’s FAMOUS lasagna recipe! If you’re not a typical fan of this dish, I guarantee you, this version will change your mind. Take it from my hubby, he never liked lasagna until he tried this one. Saucy, moist and SO flavourful. It's love in every, single bite.

It’s the perfect mid week dinner dish, as you’re guaranteed to have lots of leftovers - yay! It’s also lovely for entertaining, as you can have it prepared before your guests even arrive, and just pop it in the oven when you’re ready, how easy is that? Stress free entertaining - yes pls.

Click on the image to watch how to make it.

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Ingredients:

• For the Sauce:

  • 500g mince beef

  • 1 medium brown onion, diced

  • 2 cloves crushed garlic

  • 2 small carrots, diced small

  • 2 cups of diced mushrooms

  • 1 tin crushed tomatoes (400g)

  • 2 tbsp of tomato paste

  • Chilli flakes (adjust to taste, recommended: 1/2 tsp)

  • A swish of Worcestershire sauce

  • 1/2 - 1 tsp of basil

  • 1/2 - 1 tsp of oregano

  • A few sprigs of fresh thyme (or substitute for a bit of dried thyme)

  • 1 tsp of salt (to taste)

  • 1 tsp of white sugar

  • 1 chicken stock cube

  • 1 cup of water

• For the Ricotta Mixture:

  • 750g tub full cream ricotta (it needs to be a firm, high quality ricotta. I can’t stress this enough, it’s the secret to the best filling!)

  • 1 bag of spinach, wilted, drained, and chopped

  • 1 garlic clove, minced

  • Freshly grated nutmeg to taste

  • 1 tsp of salt

  • 1/2 tsp white pepper

  • 2 eggs, whisked

  • 1/4 cup Parmesan

  • 1 cup of mozzarella or pizza cheese, grated

• Additional Ingredients:

  • Dry pasta sheets

  • 1 zucchini, sliced lengthways for the middle of the dish

  • 1/2 zucchini sliced in rounds for topping

  • 1 tomato, sliced in rounds for topping

  • Parsley and basil to serve

  • Optional salad for serving

Method:

1. Prepare the Sauce:

   • In a large saucepan, brown the mince beef over medium heat.

   • Add diced onion, crushed garlic, carrots, and mushrooms. Cook until vegetables are softened.

   • Stir in crushed tomatoes, tomato paste, chilli flakes, Worcestershire sauce, basil, oregano, thyme, salt, sugar, chicken stock cube, and water.

   • Simmer the sauce for 15-20 minutes with a lid on, stirring occasionally.

2. Prepare the Ricotta Mixture:

   • In a bowl, combine full cream ricotta, wilted spinach, minced garlic, nutmeg, salt, white pepper, whisked eggs, Parmesan, and grated mozzarella or pizza cheese.

3. Assemble the Lasagna:

   • Preheat the oven to 180 degrees Celsius.

   • In a deep baking dish, start layering the lasagna. Begin with a layer of sauce, followed by a layer of dry pasta sheets, a layer of ricotta mixture, and zucchini slices.

   • Repeat the layering process until all ingredients are used, finishing with a layer of sauce on top. Top with your mozzarella and parmesan cheese.

   • Place sliced zucchini and tomato on the top layer of cheese.

   • Cover the baking dish with foil and bake for approximately 30 minutes.

   • Remove the foil and bake for another 30 minutes or until the top is golden and crispy.

4. Serve:

   • Garnish the lasagna with fresh parsley and basil before serving.

   • Accompany the lasagna with an optional side salad.

     
     
     With love,
     Tara x