Spinach Lasagne Time: 45 minutes
this is super quick and easy
8 oz ground beef (250 gr mince)
1 onion
2 cloves garlic
1 tbs olive oil
1 15 oz can plum tomatoes (450gr tin)
1 8 oz can tomato sauce (220 gr)
1/2 tsp oregano
1/2 tsp basil
9 oz frozen spinach (250 gr) - no need to be precise
1 container ricotta - 8 oz (220 gr)
1/4 cup milk
6 - 8 no-cook lasagne noodles
1/4 cup Parmesan
Chop onion and mince garlic (see techniques for help). In large nonstick skillet heat oil over medium heat. Add onion and garlic and sauté. Add beef and brown, breaking it up as it cooks. Roughly chop tomatoes and add to beef along with their juice, the tomato sauce, red wine and the herbs. Cover and simmer while you get the spinach/cheese ready. Thaw spinach and squeeze dry. In medium bowl mix the ricotta, spinach and milk. In 9 inch square baking dish make the following layers:
1/3 of the tomato/meat sauce
lasagne noodles (you might have to break to fit - go ahead, it's okay)
1/2 of the spinach/ricotta mixture
1/3 tomato sauce
lasagne noodles
1/2 spinach/ricotta
lasagne noodles
1/3 tomato/meat sauce
Parmesan
Bake, covered with foil for 30 minutes at 400F (200C). Cut and serve from dish.
Cooking for Two? Or more?
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