Did someone say ‘quick’ and ‘easy’? My kids absolutely love a lasgna, and none more than the one created by the Dinner Ladies, see that recipe here.
But that’s a recipe that needs plenty time… and time is what we don’t have much of so… here’s a quick and easy recipe for those busier afternoons.
I’ll be posting weekly recipes this year, as an encouragement to myself to cook new meals with fresh and healthy ingredients. I’m also working with Hello Fresh this year, they have wonderful recipes on their website and this is one of them.
- 1 tbs oilve oil
- ½ brown onion
- 2 cloves garlic peeled and crushed
- 500mg beef mince
- 2 tins doced tomatoes
- 1tbs balsamic venegar
- 1 bunch basicl, leaves torn
- ½ bag baby spinach leaves
- 6-9 dried lasagne sheets
- 1 tub ricotta ie 250grams
- 100 grams cheddar cheese, finely grated
- 2tbs milk
- Preheat oven to 20 celcius, 220 if not fan forced
- Heat the olive oil in a large frying pan over a medium-high heat. Cook the onion for 4-5 minutes until softened.
- Add the garlice and beef mince and cook for 5-6 minutes, breaking it up with a wooden spoon until it is browned and cooked through.
- Stir in one tin of diced tomatoes, balsamic vinegar and torn basil. Season with salt and perpper. Bring to boil and reduce heat to simmer for 4-5 minutes or until thickened slightly.
- Take a medium baking dish and then sppon half the mince mixture into the bottom. Top with a handful of spinach leaves. Place 2-3 lasagne sheets on top, enough to cover the mince and spinach.
- Repeat the process with the remaining beef mince and another handful of spinacjh leaves plus the lasagne sheets.
- Pour over the second tin of diced tomatoes and spread evenly.
- In a bowl combine the ricotta, grated cheddar cheese and milk. Season with salt and pepper.
- Spoon over the ricotta mixture and spead so that the lasagne and tomato are covered evenly in cheese.
- Bake the lasage for 30 - 35 minutes, until the lasagne sheets are softened and the cheese is golden, melted and lightly browned.
- Cool slightly before serving.
- To serve with remaining baby spinach leaves, drizzed with some balsamic vinegar and olive oil.
This recipe is adapted from a recipe created by Hello Fresh, whom I partner with on this website.
For example they sent out all the ingredients to create the meal pictured above, plus easy-to-follow recipes.
Keep it simple.
Keep it fresh.
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