Beef Mince with Brisket Lasagne with Spinach and Ricotta

Ingredients

1 pack Silver Fern Farms Beef Mince with Brisket
1 medium carrot, finely diced
½ large onion, diced
3 garlic cloves, thinly sliced, divided
1 can crushed tomatoes
1 tsp dried oregano
300g frozen spinach, thawed and drained well
1 cup ricotta
100g parmesan, divided
1 egg, whisked to combine
300g dried lasagne noodles, parboiled for 4 mins
200g shredded mozzarella
¼ cup basil leaves

Beef Mince with Brisket Lasagne with Spinach and Ricotta

Method

Preheat oven to 200^oC.

Remove Silver Fern Farms Beef Mince with Brisket from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Bring a large heavy bottomed pot with oil to a med-high heat. Add carrot, onion and 2 cloves garlic, cook until softened and starting to brown.

Add beef and cook, breaking up into smaller pieces until no longer pink, about 4 mins. Add tomatoes, oregano and ½ cup water. Lower heat to med-low, season with salt and pepper and cook until slightly reduced and thickened, about 8 mins. Remove from heat.

Mix remaining garlic, spinach, ricotta, 50g parmesan and egg in a medium bowl until well combined.

In a baking dish, place a cup of sauce on the bottom. Layer on the pasta sheets, more sauce, ricotta mixture and mozzarella. Continue until you've used everything up, finishing with mozzarella.

Sprinkle on remaining parmesan and bake in oven for 25-30 mins until golden brown and bubbling.

serve topped with basil.