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Preparation time: 30 minutes
Cooking time: 55 minutes + standing time
Serves: 12
If served as twelve portions, provides 406 cals, 28g fat (of which 10g saturates), 8g sugar and 0.6g salt per portion.
Ingredients
- 1lb (16oz) ground beef
- 1 large sweet onion, chopped
- ½lb (8oz) sliced fresh mushrooms
- 1 garlic clove, minced
- 425g (15oz) tinned tomato sauce
- 170g (6oz) tinned tomato paste
- ¼ tsp pepper
- 4 cups shredded part skim mozzarella cheese, divided
- 425g (15oz) jarred Alfredo sauce
- 425g (15oz) packaged ricotta cheese
- 2½ cups frozen peas, thawed
- 285g (10oz) packaged frozen chopped spinach, thawed and squeezed dry
- 255g (9oz) packaged no-cook lasagne noodles
- Grated Parmesan cheese (optional)
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. In a Dutch oven, cook the beef, onion, mushrooms and garlic over medium heat until meat is no longer pink, crumble beef; drain. Stir in the tomato sauce, tomato paste, pepper and 2 cups mozzarella cheese; set aside.
2. In a large bowl, combine the Alfredo sauce, ricotta cheese, peas and spinach.
3. Spread 1 cup meat sauce into a greased 13in x 9in baking dish. Layer with 4 noodles, 1¼ cups meat sauce and 1¼ cups spinach mixture. Repeat layers 3 times. Sprinkle with remaining 2 cups mozzarella cheese. (Pan will be full)
4. Cover and bake for 45 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Garnish with basil and, if desired, serve with Parmesan cheese.
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