Beef, spinach and ricotta lasagne

This beef, spinach and ricotta lasagne is sponsored by Perfect Italiano and its range of delicious cooking cheeses.

When it comes to weeknight meals, my love for lasagne is completely founded. You can make this Beef, Spinach and Ricotta Lasagne during the day and then finish it off at dinner, you can make it all in one hit, or you can make it and freeze it – it’s the ultimate in family friendly dinners. 

This beef, spinach and ricotta version is even better because there is no stirring of béchamel and it means there is more time for whatever else needs doing at dinner time (homework, bath time, lunchbox prep for the next day!).

When I was asked about doing the #UglyPerfect campaign with Perfect Italiano, I thought immediately “that is totally our dinners!”- sometimes the ugliest of foods taste the best. Lasagne is one of those. 

I’m always so nervous removing the first slice from the pan. Honestly give me a room full of people to talk in front of and I’m not fazed. Give me a lasagne to plate…and I’m a wreck.

It’s a rare evening when every slice comes out without collapsing, but that’s part of the beauty of it. The oozing, sliding cheese, the sauce erupting forth, it’s all part of the appeal. And it’s fork only food – the lasagne sheets are soft and the cheesy filling is smooth and oozy – all you need is a fork, an appetite and you’re ready.

Of course, this wouldn’t be a family favourite without some sneaky veggie hiding – there are zucchini, onion and 250 grams of spinach in this gorgeous meal. Serve it with veggies on the side (because then they think you aren’t smuggling any) and you’re set.

This recipe is such a family favourite, I’ve been making it FOREVER. There are 3 cheeses in this recipe, Perfect Italiano’s Ricotta, Parmesan and Mozzarella. They all have their own purpose. The ricotta mixed with the spinach helps to create the smooth saucy cheese layer where you would normally have a béchamel.

The parmesan helps to add flavour and also works to bind together the cheese layer. And the mozzarella? Well that’s there for stretchiness, brownability (I’ve invented a new word) and it helps to bring the whole dish together. 

The Perfect Italiano range has you covered for all your cheesy oozy meals. Whether you’re baking cannelloni or making a quick midweek pizza, there is a cheese (or three!) for the job in their range – and they are pretty much always in your supermarket fridge, so no stress of finding cheese.

When it comes to dinner though, it’s about enjoying the meal. Having an opportunity to sit down and eat together is so important. The theatrics of stretchy oozy cheese is something my kids love, “see how long you can stretch it Mum!”.

With a lasagne this good you can expect cheese on chins, sauce on shirts and sneaky fingers wiping the plate clean.

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Beef, spinach and ricotta lasagne

This beef spinach and ricotta lasagne is the best! Warning: This dinner will result in cheese on chins, sauce on faces and fingers wiping plates clean. Dinner doesn’t get better than this.

4.92 from 12 votes

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Course: dinner

Cuisine: modern australian

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 8 slices

Calories: 627kcal

Author: Kylie Archer – kidgredients

Ingredients

Meat sauce

• 1 tbsp olive oil
• 1 onion finely diced
• 1 clove garlic minced
• 750 grams beef mince
• 1 zucchini grated
• 400 mls passata
• 400 grams diced tomatoes
• ½ cup basil torn leaves
• 2 packs lasagne sheets

Spinach and ricotta layer

• 500 grams ricotta
• 250 grams spinach I used frozen
• ½ cup grated parmesan

Topping

• 1 cup grated mozzarella
• ½ cup grated parmesan

Instructions

• Preheat oven to 180 degrees.
• In a pan over medium heat, add the olive oil, onions and garlic.
• Cook until the onion is soft.
• Add the beef mince and brown.
• Add the zucchini, passata, diced tomatoes and basil.
• Allow this to cook while you get the spinach and ricotta layer ready.
• In a large bowl, combine the ricotta, spinach, and grated parmesan.
• Mix well to combine.
• Layer time! Place 2 tbsps of the mince mix on the bottom of your dish (this helps with removing it from the pan!)
• Top with as many lasagne sheets as you need to cover the bottom.
• Add half the hot mince mix.
• Top with lasagne sheets.
• Add half the ricotta and spinach mix and spread well.
• Top with lasagne sheets.
• Add the remaining mince.
• Top with lasagne sheets.
• Add the remaining ricotta and spinach mix and spread well.
• Top with mozzarella and grated parmesan.
• Cover your dish with foil and bake for 15 minutes.
• Remove the foil and bake 15 minutes more.

Notes

To freeze, chop into slices and freeze flat on a tray.

If you have any extra meaty sauce leftover, use it on pasta or add some mozzarella and make toasted sandwiches!

Nutrition

Serving: 1slice | Calories: 627kcal | Carbohydrates: 19g | Protein: 52g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 235mg | Fiber: 3g | Sugar: 6g