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.
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!