Beef, spinach & ricotta lasagne

Step 1

Preheat oven to 180°C. Lightly grease a 4-litre rectangular casserole dish.

Step 2

In a large saucepan, heat oil on high. Saute bacon, onion and garlic, for 2-3 minutes until onion is tender. Add mince. Brown for 6-8 minutes, breaking up lumps. Stir in mushrooms and cook for 3-5 minutes until softened.

Step 3

Stir in passata and oregano. Bring to boil, then reduce heat to medium. Simmer, uncovered, for 4-5 minutes until thickened. Season to taste.

Step 4

In a bowl, whisk ricotta, cream and 1 cup of the tasty cheese. Arrange lasagne sheets over base of casserole dish, cutting to fit. Spread one third meat sauce over. Top with one-third ricotta cream, followed by half spinach. Repeat layers, finishing with a lasagne layer, spread with remaining ricotta cream.

Step 5

Sprinkle with remaining tasty cheese, parmesan and nutmeg. Bake for 40-45 minutes, until golden. Sprinkle with fresh oregano to serve and accompany with salad.