Tuscan Lasagne

Ingredients for Tuscan Lasagne

• 450g 85-percent-lean beef mince

• 150g sliced cremini mushrooms

• 80g minced white onion

• 2 garlic cloves, crushed

• 4 tablespoons chopped fresh parsley

• 1 tablespoon salt

• 1 1/2 teaspoons dried basil

• 1 teaspoon Italian seasoning

• 1/2 teaspoons fennel seeds

• 1/4 teaspoons freshly ground black pepper

• 240ml lowfat ricotta

• 1 package (230g) whole-grain lasagne noodles

• Vegetable oil cooking spray

• 450g low-sodium marinara sauce, divided

• 120ml part-skim fresh mozzarella, divided

• 2 cups thawed frozen spinach

• 1/3 cup grated Parmesan

Heat oven to 191°C. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.