This is probably not the healthiest lasagne but I was never very good at making cheese sauce, I got the idea of the cheese sauce from a chef and it has never failed me. I grow Roma tomatoes especially for my Lasagnes and also for my Bolognese Sauce.
- 1 Packet of Fresh Lasagne Sheets
- 3 Cups of Fresh Baby Spinach (washed thoroughly)
- 1 Onion Finely Chopped
- 500 grams of Lean Mince
- 10 Romas Tomatoes (freshly picked from the Vege Patch!!)
- 8 Button Mushrooms
- 3 Thinly chopped Courgettes (from the garden)
- 1 250g Can of Tomato Puree
- 1 teaspoon Brown Sugar
- 1/4 Cup of Fresh Basil (From the Herb Garden)
- 1/4 Cup of Fresh Oregano (From the Herb Garden)
- Salt & Pepper to taste
- 1 250g Tub of Ricotta
- 1 250g Tub Sour Cream
- 1/2 Cup Grated Cheese
- 1/4 Cup Chopped Parsley
Brown the onion in a pan, then add lean mince and cook until brown, add Tomato Puree, Roma tomatoes, Mushrooms, Courgettes, Basil, Oregano, Sugar and simmer for 40 minutes then add salt and pepper to taste, set aside to cool for 20 minutes or until sauce thickens.
Mix in the above ingredients in a bowl
To make the lasagne, layer a fresh lasagne sheet onto a greased baking dish, add half of the meat mixture, then 1 and 1/2 cups of fresh baby spinach, then the cheese sauce, repeat until all the sauce is gone, or the dish is about to overflow.
Put in a preheated oven at 180 degrees and bake for 25 minutes, best to let it rest for 5-10 minutes before serving. Its even better the next day for Sunday Brunch!
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