Beef, Spinach and Ricotta Lasagne

Beef, Spinach and Ricotta Lasagne

5 Minute Granola with Yoghurt & Almond Butter

Dietary Preferences:

Dietary Preferences:










  • 1 tsp Taco tortillas

  • 600g Beef mince

  • 1 Onion

  • 2 Garlic cloves

  • 1 med Courgette

  • 700ml Italian herb & basil passata

  • 120g Spinach

  • 175ml Beef stock

  • 1 1/2 cup Ricotta

  • 150ml High protein almond milk

  • 70g Parmesan cheese

  • 1 tsp Garlic powder

  • 1tsp Dried mixed herbs

  • 200g Lasagne sheets



  • Finely dice up the onion

  • Crush the garlic

  • Grate the courgette.

Make the Sauce

  • Heat up 3/4 of the olive oil in a pan.

  • Add in the garlic and onion and cook until aromatic.

  • Add in the mince, breaking up and cooking until brown, then add in the courgette.

  • Pour in the passata, beef stock and spinach leaves. Season well with salt and pepper.

  • Simmer for 15-20 minutes or until thickened.

Make the Cheese Sauce

  • To make the white sauce, whisk together the milk, ricotta, garlic powder, mixed herbs and a 1/4 of the parmesan.


  • Preheat oven to 180°C. Grease an ovenproof dish with the remainder of the olive oil.

  • Layer the mince, then white sauce then lasagne sheets, repeating until all the ingredients are used up.

  • Top with the remainder of the parmesan.

  • Bake for 30-40 minutes or until the pasta is cooked through.

  • Let it cool and set slightly and allow it to set before cutting into pieces and placing in containers.

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