Give classic comfort food an injection of green with earthy English spinach.
Ingredients
- 2 teaspoons olive oil
- 2 garlic cloves, finely chopped
- 500g pork and veal mince
- 2 teaspoons chopped fresh rosemary leaves
- 2 cups Massel chicken style liquid stock
- 30g butter
- 1/3 cup plain flour
- 1 1/2 cups milk
- 1 large bunch English spinach, trimmed, roughly chopped
- 6 large dried instant lasagne sheets
- 1 1/2 cups pizza cheese
- 3/4 cup warm water
Method
- Step 1Heat oil in a large frying pan over medium-high heat. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add rosemary and stock. Simmer for 40 minutes or until only a small amount of stock remains. Season with pepper. Set aside to cool slightly.
- Step 2Meanwhile, melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture bubbles. Gradually stir in milk. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Season with salt and white pepper. Stir 1/4 cup of the sauce through meat mixture. Set aside.
- Step 3Place spinach in a heatproof microwave- safe dish. Microwave on HIGH (100%) for 3 minutes or until wilted. Chop.
- Step 4Preheat oven to 180C/160C fan-forced. Lightly grease a 6 cup-capacity ovenproof dish. Line base with 2 sheets of pasta, breaking to fit if necessary. Spoon 1/3 of the mince over pasta. Top with half the spinach, 1/4 cup cheese and a 1/3 white sauce. Repeat. Finish with remaining pasta, mince, sauce and cheese. Pour the warm water over top of lasagne. Bake for 30 to 35 minutes or until golden and lasagne sheets are tender. Cover and stand for 20 minutes before serving.
Nutrition
2916 kj
Energy
36.7g
Fat Total
19.9g
Saturated Fat
4.4g
Fibre
53g
Protein
154mg
Cholesterol
1247mg
Sodium
37.2g
Carbs (total)
Notes
To freeze: Allow to cool. Cover with plastic wrap and foil. Refrigerate for up to 3 days or freeze for up to 2 months.
Reheating: To reheat frozen lasagne, thaw in fridge overnight. Stand at room temperature for 15 minutes. Preheat oven to 200C/180C fan-forced. Bake for 30 minutes or until heated through. (If over-browning, cover with foil). You can also reheat individual portions, covered, in a microwave on MEDIUM-HIGH (75%) for 2 to 3 minutes or until heated.
- Author: Cathie Lonnie & Alison Adams
- Image credit: Andrew Young
- Publication: Super Food Ideas