Lasagne with Spinach and Ricotta Layers

• 2 tbspolive oil
• 1onion, finely chopped
• 1carrot, finely chopped
• 1celery stick, finely chopped
• 3garlic cloves, crushed
• 500gbeef mince
• 75gred lentils, rinsed
• 2 tbsptomato puree
• 700gpassata
• 300mlbeef stock
• 2 tspdried oregano
• fine salt
• black pepper
• 300gspinach
• 500gricotta
• 1egg
• 40gParmesan, finely grated
• 1/4 tspgrated nutmeg
• 250 gdried lasagne sheets (about 12 sheets)
• 1 x 125gball mozzarella, torn
• 20gParmesan, grated
• 100 gmixed salad leaves, optional (optional)

Method

1. 1Heat the olive oil in a large pan over a medium heat. Cook the onion, carrot and celery with a pinch of salt for 10 minutes until soft, then stir in the garlic for a minute. Turn the heat up, add the beef and cook for 8 minutes, breaking it up, until browned and any liquid has evaporated.
2. 2Stir in the lentils and tomato purée for 1 minute. Add the passata, stock, oregano and black pepper. Simmer half covered for 30 minutes, stirring occasionally, until the lentils are soft. Keep the ragù loose enough to spread and moisten the dried pasta; add a splash of water if needed. Taste before adding salt.
3. 3Put the spinach in a colander and pour over a kettle of boiling water so it wilts. Cool a little, then squeeze out as much water as you can and chop. Mix with the ricotta, egg, 40g of Parmesan, nutmeg, a good pinch of salt and pepper.
4. 4Heat the oven to 180C fan. Spread a third of the ragu over the base of a deep baking dish about 30cm by 20cm. Cover with 4 lasagne sheets, then half the ricotta mixture spread to the edges. Repeat: a third of the ragu, 4 sheets, the rest of the ricotta. Finish with the last 4 sheets and the last of the ragu, making sure the pasta is fully covered so it does not go hard.
5. 5Scatter the mozzarella and the 20g of Parmesan over the top. Cover loosely with foil and bake for 30 minutes, then uncover and bake for 15 minutes more until a knife slides through the pasta with no resistance and the top is golden and bubbling.
6. 6Rest for 10 minutes before cutting; it will hold its shape far better. Serve with a green salad if you have one.

Per serving

kcal

786

protein

47.4g

fibre

7.6g

carbs

57.9g

fat

41.3g