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How to make lasagne with Michael Weldon

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Take comfort food to the next level with Michael Weldon’s Lasagne. With a tasty mince filling and sizzling ricotta topping, it’s a guaranteed hit.

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Serves 6 Prep 20 mins Cooking 1 hour 10 mins

2 tsp olive oil
1 brown onion, finely chopped
500g Coles Australian Pork Mince
500g Coles Australian No Added Hormones 4 Star Beef Mince
2 zucchini, grated
2 carrots, peeled, grated
200g cup mushrooms, sliced
1 tbs no-added-salt tomato paste
400g can diced tomatoes
1 tsp dried oregano
120g pkt baby spinach leaves
12 lasagne sheets
500g ricotta
1/2 cup (125ml) skim milk
1/2 cup (60g) shredded tasty cheddar
Select all ingredients

1 Preheat oven to 180°C (160°C fan-forced). Heat oil in a heavy-based saucepan or frying pan on medium heat. Add onion and garlic and cook for 2-3 mins, until softened. Increase heat to high. Add the combined mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Add carrot, zucchini and mushroom and stir to combine. Season. Add the tomato paste. Add the tomato, reserving the can. Fill the can with cold water and add to the mince mixture in the pan. Add the oregano. Bring to the boil. Reduce heat to medium-low and simmer for 25-30 mins or until the vegetables are tender and the liquid is reduced slightly. Stir in the spinach and cook for 1 min or until spinach wilts.
2 Combine the ricotta and milk in a medium bowl. Spread the base of a 18cm x 28cm ovenproof dish with some of the mince mixture. Top with 3 of the lasagne sheets. Continue layering with the remaining mince mixture and remaining lasagne sheets, finishing with lasagne sheets. Top with the ricotta mixture and smooth the surface. Sprinkle with cheddar.
3 Bake for 25-30 mins or until the top is golden.

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