RECIPE | Meaty, spinach lasagne

Chrys Mangion makes a meaty, spinach lasagne for The Fairy Platinum Challenge

Fairy Platinum has teamed up with Gourmet TODAY to find the nation’s top family dishes, which are usually the most challenging to both cook and clean. Share your family’s favourite recipe. The winner will be crowned the nation’s best and featured in the August issue of Gourmet TODAY and will be win a year’s supply of Fairy Platinum.

 

 

 

Meaty, spinach lasagne

By Chrys Mangion

Ingredients

• 2 tbsp extra virgin olive oil

• 1kg spinach, washed

• 1 batch Bolognese or tomato sauce

• 250g ricotta cheese

• 1 egg

• 100ml whole milk

• Pinch of freshly grated nutmeg

• 200g lasagne sheets

• 120g Parmesan cheese, freshly grated

• Salt and freshly ground black pepper to season

• 2 tbsp olive oil

• 2 large onions, chopped

• 3 garlic cloves, crushed

• 1kg lean minced beef

• 2 large glasses of red wine

• 2 tins chopped tomatoes

• 2 fresh or dried bay leaves

• Salt and freshly ground black pepper

Method

1. Heat oil in a large, heavy-based saucepan. Fry onions and garlic, until softened.

2. Increase heat, add minced beef and fry until browned.

3. Add wine and boil until reduced by about a third.

4. Reduce temperature, stir in tomatoes and bay leaves.

5. Cover and simmer over gentle heat for 1-1ó hours until rich and thick. Stir occasionally.

6. Use half the Bolognese for the sauce. Store the other half in the fridge or freezer.

7. To assemble lasagne, pre-heat oven to 180°C.

8. Steam the spinach for 2/3 mins, until wilted. Squeeze out excess water. Set aside.

9. Blend ricotta with egg, milk, nutmeg, salt and pepper. Set aside.

10. Lightly oil a rectangular dish. Spread a ladle of Bolognese to cover the bottom of the dish.

11. Top with a layer of lasagne sheets.

12. Top the pasta with a thin layer of ricotta mixture, then a layer of spinach, a layer of sauce and a layer of Parmesan.

13. Repeat layers, ending with a layer of lasagne topped with meat sauce and Parmesan.

14. Cover baking dish tightly with foil and place in the oven.

15. Bake for 40 mins until pasta is tender and mixture is bubbling.

16. Uncover and bake another 10 mins, until the top begins to brown.

17. Remove from heat and let it sit for 5-10 mins before serving.

18. For the toughest grease cleaning challenge, use Fairy Platinum and leave your kitchen fresh and clean!

What’s your family favourite recipe? Be part of the Fairy Platinum Challenge!

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