Ingredients
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
Methods
Preparation
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.
Assembly
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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