Ingredients

Meat sauce:

• olive or canola oil spray
• 1 medium onion, finely chopped
• 2 teaspoons minced garlic
• 600 g lean beef mince
• 575 g jar tomato-based pasta sauce
• 400 g can crushed tomatoes

Spinach and ricotta layer:

• 250 g packet frozen chopped spinach, thawed
• 375 g low-fat ricotta cheese

• 375 g packet fresh lasagne sheets
• ½ cup grated reduced-fat tasty cheese

Method

1. Preheat oven to 180°C (350°F).
2. To make meat sauce, spray a large nonstick frying pan with oil and heat.
3. Cook onion and garlic over medium heat for 2 minutes, until soft.
4. Add mince and cook over high heat for 5 minutes until brown, using a wooden spoon to break up any lumps.
5. Stir in pasta sauce and tomato, then remove from heat.
6. Drain spinach and squeeze out excess liquid.
7. Place in a bowl and mix with ricotta.
8. Trim pasta sheets to fit a large lasagne dish, and spread a very thin layer of meat sauce over the base.
9. Arrange a layer of pasta over sauce.
10. Divide remaining sauce and spinach mixture into 3 portions each.
11. Start with a thin layer of sauce, then pasta sheets, then spinach mixture, Continue layering, finishing with the spinach mixture.
12. Continue layering, finishing with the spinach mixture.
13. Sprinkle with tasty cheese.
14. Bake for 30 minutes until heated through and the top is golden brown.