Preparation Time 20 minutes
Cooking Time 60 minutes
650g beef mince
1 tbsp olive oil
2 cloves garlic, crushed
1 brown onion, finely chopped
1 large carrot, peeled, finely chopped
2 sticks celery, finely chopped
1 medium eggplant, cut into 1cm cubes
700g bottle tomato passata
1 cup (250ml) beef stock
1 tbsp worcestershire sauce
¼ cup basil leaves, shredded + extra small leaves, to serve
2 cups baby spinach
5 to 6 fresh lasagne sheets
500g fresh ricotta
1 cup grated parmesan
¼ tsp freshly grated nutmeg
Baby salad leaves, to serve
- Preheat the oven to 180ºC (160° fan-forced). Lightly spray a 2 litre (8-cup) capacity baking dish with oil.
- Spray a large non-stick frying pan with oil. Heat over medium-high heat. Crumble in half of the mince. Cook mince, breaking up any lumps with the back of a wooden spoon. Let liquid evaporate and set first batch aside on a plate. Reheat pan, cook remaining mince and remove onto plate.
- Add oil, garlic, onion, carrot, celery and eggplant to pan and cook for 4 to 5 minutes or until onion softens. Return mince to pan and add passata, stock and worcestershire. Bring to the boil, reduce heat and simmer, covered, for 15 to 20 minutes or until sauce has thickened and vegetables are tender. Remove from heat, season to taste and stir through basil and spinach.
- Alternate layers of meat sauce with the lasagne sheets (trimming to fit) and half the ricotta into prepared dish. In a medium bowl combine remaining ricotta with parmesan and season. Spread top layer with sauce and then top with ricotta parmesan mixture. Sprinkle with nutmeg.
- Cook lasagne in oven uncovered for about 25 to 30 minutes until top is golden and bubbling. Garnish top of lasagne with basil leaves and serve with salad.
- Add some chilli flakes to the mince mixture for a spicy lasagne.
- Swap the ricotta and parmesan for a homemade or store-bought béchamel sauce, if desired.