Quick & Easy + healthy, Winning!
Ingredients
or400 grams of lean beef mince
or2 cloves of garlic, crushed(6 g)
or1x 400g can Tomato Soup
or4 handfuls of baby spinach (160g)
or1/4 whole cup of l basil, chopped (6 g)
or125 grams of Reduced fat Ricotta, crumbled
or60 grams parmesan cheese, grated
or2 Handfuls Mixed Salad Leaves (80g)
or3 Pieces of Fresh Lasagna Sheets (140g)
or25 grams of tomato paste
Preparation
1.
Brown the mince in a large non-stick saucepan over medium heat-high heat. Add the garlic, tomato soup, tomato paste, and 375ml of water. Bring to the boil then reduce heat to low. Simmer uncovered for 30 minutes or until thickens. 3.
Place spinach in a large heatproof bowl. Pour over boiling water, enough to cover. Soak for 30 seconds, then drain. Set aside to cool. 4.
Spread a small amount of the meat mixture over the base of a baking dish. Top with half the lasagna sheets, trimming to fit. Spread over the meat mixture and top with remaining lasagna sheets. Scatter over the spinach, basil, ricotta and Parmesan. 5.
Bake for 30-40 minutes or until golden. Set aside for 5-10 minutes before cutting into slices.6.
Serve with mixed salad leaves. 7.
Serve with mixed salad leaves. 
