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Low-fat beef and ricotta lasagne
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Lighten up lasagne with creamy low-fat ricotta for a guilt-free cheesy delight.
Ingredients:
  • 800g lean beef mince
  • 2 zucchini
  • 2 carrots
  • 250g mushrooms, chopped
  • 2 garlic cloves, crushed,
  • 700ml tomato pasta sauce
  • 125.00 gm water
  • 5 fresh lasagne sheets
  • 250g pkt frozen spinach
  • 600g low-fat ricotta
  • 125.00 ml shredded parmesan
Instructions:
  • Preheat your oven to 180°C. Sear 800g lean beef mince in a hot frying pan until golden. Stir in 2 diced zucchinis, 2 sliced carrots, 250g chopped mushrooms, and 2 crushed garlic cloves; cook until tender.
  • Pour 700ml of tomato pasta sauce and 1/2 cup of water into a saucepan. Simmer for 5 minutes. Spread a thin layer in a 30cm x 22cm ovenproof dish.
  • Layer 5 fresh lasagna sheets over the sauce, trimming to fit the dish. Spread half of the mince, a 250g pack of frozen spinach, more lasagna sheets, and half of the 600g low-fat ricotta cheese. Repeat the layers. Sprinkle with 1/2 cup of shredded parmesan and bake for 40 minutes.

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