Ingredients
- 500 g lean beef mince
- 2 cloves garlic, crushed
- 2 medium carrots, grated
- 2 medium zucchini, grated
- 400 g can no added salt chopped tomatoes
- 1 cup water
- 2 teaspoons dried Italian herbs
- 1 salt-reduced vegetable stock cube, crumbled
- 700 ml bottle passata (Italian cooking sauce)
- ½ cup frozen peas
- Olive oil cooking spray
- 250 g packet instant lasagne sheets
- 250 g tub light smooth ricotta cheese
- 2 tablespoons grated parmesan cheese
- 100 g mixed baby salad leaves, to serve
Method
Step 1
Preheat oven to 190 °C (170 °C fan-forced).
Step 2
Heat a large, non-stick frying pan over a medium-high heat. Add mince and garlic and cook until mince is browned all over, breaking up any large pieces with a wooden spoon.
Step 3
Add carrots and zucchini and stir over heat for a further 2 minutes.
Step 4
Stir in tomatoes, water, herbs, stock cube and half the passata (reserve the remaining passata for topping). Bring to the boil, then reduce heat.
Step 5
Simmer uncovered for 15 minutes or until thickened slightly. Stir in peas and remove from heat.
Step 6
Lightly spray a large rectangular ovenproof dish (12-cup capacity) with cooking oil. Place a layer of lasagne sheets over base of dish and spread with one-third of the mince mixture.
Step 7
Repeat the layers of lasagne sheets and mince mixture twice more. Cover with remaining lasagne sheets and spread with the reserved passata.
Step 8
Dollop heaped teaspoons of ricotta over passata. Sprinkle with parmesan. Spray a piece of cooking foil with cooking spray. Place spray-side down over lasagne.
Step 9
Place dish on oven tray. Bake in preheated oven for 45 minutes.
Step 10
Remove foil covering and bake for a further 15 minutes, or until lasagne sheets are tender and top is lightly browned. Allow lasagne to rest for 5 minutes, then cut into squares and serve with salad leaves.
