Step 1

Preheat oven to 180°C. Brown 800g lean beef mince in a frying pan over high heat. Add 2 zucchini, 2 carrots, 250g mushrooms, chopped, and 2 garlic cloves, crushed, and cook until soft.

Step 2

Add 700ml tomato pasta sauce and 1/2 cup water and cook for 5 minutes. Spread a little in a 30cm x 22cm ovenproof dish.

Step 3

Using 5 fresh lasagne sheets, top sauce with a sheet, cut to fit, then half the mince, 250g pkt frozen spinach, more lasagne and half of 600g low-fat ricotta. Repeat. Sprinkle over 1/2 cup shredded parmesan. Bake for 40 minutes.