¼ cup chopped herbs of your choice (basil, oregano, thyme, rosemary)
250g frozen chopped spinach, thawed
375g low-fat ricotta cheese
375g fresh lasagne sheets
½ cup grated reduced-fat cheddar cheese
Basil leaves, mixed garden salad, to serve
Preheat oven to 180°C (160°fan-forced).
Lightly spray a large non-stick frying pan with olive oil. Cook onion and garlic over medium heat for 2-3 minutes, or until softened. Add mince, increase heat to high and cook for 5 minutes or until browned, breaking up any lumps with a wooden spoon. Add pasta sauce, tomatoes and herbs, stir to combine and remove from heat. Set aside to cool slightly.
Drain thawed spinach and squeeze out excess liquid. Place spinach in a medium bowl, add ricotta, season and stir well to combine.
Trim pasta sheets to fit a large (approximately 10-cup/2½ L) capacity baking dish. Lightly spray dish with olive oil and arrange a layer of pasta sheets on the base. Spread a layer of meat sauce over pasta, top with another layer of pasta, followed by a layer of ricotta spinach mixture. Continue layering process, finishing with ricotta spinach mixture. Sprinkle top with cheese and cook for 25-30 minutes or until heated through and cheese is golden brown.
Serve lasagne with basil leaves and salad.
This beef lasagne is delicious the next day for lunch – stored in an airtight container for up to 3 days in the fridge – reheat individual portions as needed.
Add extra chopped vegetables, such as zucchini or sweet potato to the meat sauce, if desired.
Provided by Australian Beef https://www.australianbeef.com.au/recipes/popeye-lasagne/