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- Cuisine: Italian
- Servings: Serves 6
- Cooking Time: More than 1 hour
- Course: Main
Always a favourite with the dinner guests and so simple to make!
Ingredients
1 x packet fresh lasagne sheets500g minced beef
1 tablespoon garlic, crushed
1 carrot, diced
1 zucchini, diced
6 medium-sized mushrooms
1 onion, diced
1 tin diced tomatoes
1 tin tomato soup
2 tablespoons tomato paste
mixed herbs
1-2 cups red wine (shiraz or merlot)
250g packet frozen spinach (defrosted and excess water removed)
375-400g tub smooth ricotta (fresh can be used, if preferred)
Preparation
In a large saucepan, over medium heat, add garlic and onion. Fry for 30-60 seconds, then add beef. Cook until brown, stirring continuously and breaking up any chunks.Add diced carrot, zucchini and mushroom. Stir in tin tomatoes and soup. Add tomato paste and stir through. Add some mixed herbs, salt and pepper. Stir through and heat for 2 minutes.
Stir in red wine. Leave to simmer for 10-15 minutes until flavours have fully developed. Allow to cool slightly.
Meanwhile, mix together spinach and ricotta in a bowl and set aside.
To make lasagne, pre-heat oven to 180°C. Using square or rectangular dish, cut your fresh lasagne sheets to size.
Fill the bottom of the dish with your beef mixture, only to about 3cm. Place lasagne sheet on top. Spoon over spinach and ricotta mixture. Add lasagne sheet on top. Add more beef mix, then sheet, then spinach and ricotta, then sheet and so on. Depending on the depth of your dish you can get between 4 and 6 layers. Cover lasagne with foil and cook for 30 minutes.
Spread mozzarella cheese over lasagne and place back in the oven uncovered for another 15 minutes or until ready (times depend on oven).
Serve with mixed salad with balsamic dressing and garlic bread.
Tip: for added flavour, you may also add some fresh kalamata olives and semi-dried tomatoes.
If you enjoyed this Spinach and ricotta lasagne recipe then browse more Italian recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.
Italian Restaurants
Displaying 10 of 2156 Italian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Beresford Hotel | Surry Hills | |
| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
| 4. | Smithfield Tavern | Smithfield | |
| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
| 9. | Vibe Cafe Restaurant | St Kilda | |
| 10. | Morning Star Estate | Mt Eliza |
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Hot Tips
Toasting spices
Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.
Glossary
Brown Onions
A key ingredient for many dishes including the famous French onion soup. Look for firm onions with shiny papery skin. The Mako region in Hungary lays claim to an ingenious method of cultivation which is said to produce superior quality onions.
