Mushroom Bolognese- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 400g pork mince
- 400g Button Mushrooms, sliced
- 2 teaspoons thyme leaves
- 800g can chopped tomatoes
Ricotta Topping- 1 1/4 cups grated tasty cheese
- 100g baby spinach leaves
- 500g ricotta (used Perfect Italiano brand)
- 1 egg
- 1/2 cup finely grated parmesan
Lasagne- 4 fresh lasagne sheets
- 100g baby spinach leaves
| Mushroom Bolognese- Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring for 5 minutes until onion softens. Add tomato paste and cook for 1 minute
- Add mince and increase heat to medium-high and cook for 3-4 minutes until browned. Add mushrooms and thyme and cook for a further 3 minutes
- Add chopped tomatoes. Bring to the boil and simmer on low for 30-35 minutes until sauce thickens. Season to taste
Ricotta Topping- In a bowl, combine ricotta, egg, parmesan and remaining tasty cheese. Stir through spinach and season to taste
Lasagne- Preheat oven to 200°C/180°C fan-forced. Lightly grease a 3 litre oven proof dish
- Spread 1/2 cup sauce over base of dish. Top with 1 lasagne sheet, trimming to fit. Top with one third of the sauce, 1/4 cup tasty cheese and lasagna sheet. Continue layering with remaining sauce, cheese and lasagne sheets
- Blanch spinach in a small pan of boiling water until just wilted. Drain and squeeze out excess moisture. Chop finely
- Spread mixture over lasagne. Bake uncovered for 40-45 minutes until golden. Stand 5 minutes before serving with salad
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