What athlete doesn’t like a good helping of lasagne to fill that void left by a solid training session/week/block?!?!?!
Well, Michelle Leslie knows how to cook up a storm, and now you can too. Check out this simple recipe and mouthwatering pics to get you started!
Ingredients (6 servings)
- 250 g mince
- 250g Ricotta
- 50g grated Parmesan cheese
- 250g frozen spinach (defrosted and drained)
- 500g sliced mushrooms
- 1 onion (diced)
- 2 cloves garlic (crushed)
- 2 Tomatoes (chopped)
- 1 Zucchini (grated)
- 1 Carrot (grated)
- 1 egg
- 1 tin tomatoes (400g)
- 3-6 lasagne sheets (dependent on size of dish)
- Pinch ground nutmeg
Instructions
- Preheat oven to 180 fan forced
- Mix the ricotta, spinach, egg, nutmeg and half Parmesan in a bowl. Season w salt & pepper & set aside
- In a fry pan with a teaspoon of olive oil, cook the onion, mushroom & Garlic for 3-5 mins until soft
- Add the mince and cook while breaking up the lumps. 3-4 mins until browned
- Add the canned & fresh tomatoes, grated zucchini, grated carrot. Simmer for 10/15 mins or until thickened slightly
- Spread a thin layer of mixture on the bottom of the lasagne dish. Top with lasagne sheet(s)
- Next layer 1/2 mixture, then another lasagne sheet(s)
- Then layer last of mixture, another lasagne sheet(s)
- Top with ricotta mixture and sprinkle with remaining Parmesan
- Bake for approx 45 mins or until golden
Note: you can swap out the carrot and zucchini for any veg you want to use up from the fridge.
