BEEF & RICOTTA LASAGNE POT
Prep time: 30 minutes
Cook time: 60-120 minutes
Serves 6-8
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 brown onion
- 2 large diced carrots
- 3 diced celery stalks
- 250 grams of diced mushrooms
- 2 cups chopped spinach/silver beet
- 500 grams of extra lean beef mince
- 2L vegetable stock
- 1 1/2 cups of water
- *500-gram jar of tomato and basil Passata
- 1 can garlic and herb tinned tomatoes with paste
- 1 tbsp minced garlic or 3 cloves crushed garlic
- 250-gram packet of lasagne sheets
- 250gram tub ricotta
- 1/2 cup Parmesan
- Salt and pepper to serve
INSTRUCTIONS:
-
In your crock pot or large pot add your olive oil over medium heat
-
Add in your diced carrot, celery and mushrooms and fry until soft.
-
Add in your garlic and stir
-
Add your beef mince and brown
-
Pour in your canned tomatoes, a jar of Passata, stock and water and combine.
-
Add in your spinach
-
Break up your lasagne sheets into the mixture, stir and let simmer for an hour over low heat.
-
If you need to add water add 1/2 a cup at a time.
-
Once the lasagne sheets are soft and you’re ready to eat, stir in your ricotta and Parmesan cheese.
-
Serve with extra salt and pepper and garlic bread.
NOTES:
*Passata brand = I use don antonio or Mutti brand
*Beef mince = You can swap this out for 2 cans of lentils if you want to make itvegetariann
