Popeye lasagne

HINT: To freeze leftover lasagne, place the dish in the fridge until the lasagne is firm and cold, then cut into serving portions. Seal in airtight plastic bags or containers. Freeze for up to 2 months

Meat sauce:
olive or canola oil spray
1 medium onion, finely chopped
2 teaspoons minced garlic
600 g lean beef mince
575 g jar tomato-based pasta sauce
400 g can crushed tomatoes

Spinach and ricotta layer:
250 g packet frozen chopped spinach, thawed
375 g low-fat ricotta cheese

375 g packet fresh lasagne sheets
½ cup grated reduced-fat tasty cheese

Preheat oven to 180°C (350°F). To make meat sauce, spray a large nonstick frying pan with oil and heat. Cook onion and garlic over medium heat for 2 minutes, until soft. Add mince and cook over high heat for 5 minutes until brown, using a wooden spoon to break up any lumps. Stir in pasta sauce and tomato, then remove from heat. Drain spinach and squeeze out excess liquid. Place in a bowl and mix with ricotta. Trim pasta sheets to fit a large lasagne dish, and spread a very thin layer of meat sauce over the base. Arrange a layer of pasta over sauce. Divide remaining sauce and spinach mixture into 3 portions each. Start with a thin layer of sauce, then pasta sheets, then spinach mixture, Continue layering, finishing with the spinach mixture. Continue layering, finishing with the spinach mixture. Sprinkle with tasty cheese. Bake for 30 minutes until heated through and the top is golden brown.

 

ANALYSIS per serve 
4
6
Energy kJ (Cal)
3077 (735)
2051 (490)
Carbohydrate (g)
85
57
Protein (g)
52
35
Fat (g)
20
14
Calcium, Fibre, Iron, Zinc

Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 4-6
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