Recipe
Popeye Lasagne
Emilee Cherry's favourite beef dish
- Serves 6
- Prep Time 20 mins
- Cooking Time 45mins
Ingredients
- Serves 6
Method
- Preheat oven to 180°C (160°fan-forced).
- Lightly spray a large non-stick frying pan with olive oil. Cook onion and garlic over medium heat for 2-3 minutes, or until softened. Add mince, increase heat to high and cook for 5 minutes or until browned, breaking up any lumps with a wooden spoon. Add pasta sauce, tomatoes and herbs, stir to combine and remove from heat. Set aside to cool slightly.
- Drain thawed spinach and squeeze out excess liquid. Place spinach in a medium bowl, add ricotta, season and stir well to combine.
- Trim pasta sheets to fit a large (approximately 10-cup/2½ L) capacity baking dish. Lightly spray dish with olive oil and arrange a layer of pasta sheets on the base. Spread a layer of meat sauce over pasta, top with another layer of pasta, followed by a layer of ricotta spinach mixture. Continue layering process, finishing with ricotta spinach mixture. Sprinkle top with cheese and cook for 25-30 minutes or until heated through and cheese is golden brown.
- Serve lasagne with basil leaves and salad.
Tips
- This beef lasagne is delicious the next day for lunch – stored in an airtight container for up to 3 days in the fridge – reheat individual portions as needed.
- Add extra chopped vegetables, such as zucchini or sweet potato to the meat sauce, if desired.