Scotch Beef & Lamb Recipes

Beef and Spinach Lasagne

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Cooking Time/Servings

Serves: 6
Preparation time: 20 minutes
Cooking time: 40 minutes

Ingredients

Meat Sauce

  • 1 medium onion, finely chopped & Olive oil spray
  • 2 teaspoons minced garlic
  • 500g lean Scotch Beef mince
  • 2x400g can chopped tomatoes
  • 10g tomato puree

Spinach and ricotta layer

  • 250g fresh young spinach. Cooked in boiling water
  • 250g low fat ricotta & 100g low fat creme fraiche
  • Grated nutmeg to season spinach mixture
  • 250g (approx 12 sheets) dried lasagne sheets
  • 50g reduced fat firm cheese (cheddar, parmesan etc) grated

Cooking Method

Preheat oven to 180C (350F) Gas Mark 4

To make the meat sauce, spray a large non-stick frying pan with oil and heat. Cook onion and garlic over medium heat for 2 minutes, until soft. Add mince and cook over a high heat for 5 minutes until brown, using a wooden spoon to break up any lumps.

Stir in pasta sauce and tomato, then remove from heat.

Drain spinach and squeeze out excess liquid. Place in a bowl and mix with ricotta and creme fraiche.

Trim pasta sheets to fit a large lasagne dish, approx 8-9 inches (25cms ) square and spread a very thin layer of meat sauce over the base. Arrange a layer of pasta over sauce. Cover with a layer of spinach mixture then another layer of pasta. Continue layering, finishing with the spinach mixture. Sprinkle with grated cheese.

Bake for 30 minutes until heated through and golden brown on top.

Nutritional Information

  • Kcals - 430
  • Fat (g) -16.6
  • Protein (g) - 35
  • Sugar (g) - 8.3
  • Salt (g) - 0.8

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