Ingredients

The following ingredients have 8 Servings
  • 2 tbsp olive oil
  • 2 onions (peeled and chopped)
  • 1 red pepper (deseeded and chopped)
  • 4 cloves of garlic (peeled and minced)
  • 900 g lean minced/ground beef
  • 10 small white mushrooms (sliced)
  • 120 ml red wine (optional)
  • 1 litre beef or vegetable stock (use bouillon for gluten free)
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato paste/puree
  • 1 tsp granulated sugar
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • ½ tsp salt
  • ½ tsp pepper
  • 8 dried lasagna sheets (broken into approx. 2 inch squares (use gluten free lasagne sheets if needed))
  • 60 ml heavy cream
  • 4 large handfuls fresh spinach
  • 100 g grated mature cheddar cheese
  • 50 g grated parmesan
  • Small bunch chives (chopped)

Instruction

  • Heat the oil in a large dutch oven/casserole dish. Add the onions and cook on a medium heat for 5 minutes until softened. Add in the chopped peppers and garlic and cook for a further minute, then add in the minced beef and cook until browned – breaking up any large pieces as you go.
  • Add the mushrooms, stir, then add in the red wine and allow to bubble for 3-4 minutes. Add the stock, tinned tomatoes, tomato puree, sugar, oregano, thyme, salt and pepper. Stir and bring to the boil. Add half the lasagna sheets, stir, then add in the other half. Try to separate the lasagna sheets a little in the pan so they don’t stick together. Simmer, uncovered, for 20-25 minutes until the lasagna sheets are cooked.
  • Stir through the cream, then turn off the heat. Stir through the spinach, then sprinkle on the cheddar, parmesan and chives before serving.