Sneak some of your 'five a day' into this lovechild of a lasagne and cannelloni. The spinach layer takes no time to whip up -- less time than a traditional bechamel sauce -- making this a particularly good option if you have leftover bolognese. We think that spinach always improves with a hefty grating of nutmeg and this recipe is no exception.
2 tbsp olive oil
2 onions, diced
2 celery sticks, sliced
3 garlic cloves, crushed
750g beef steak mince (15% fat)
2 tins whole tomatoes (400g)
400ml vegetable stock
1 tbsp tomato ketchup
1 tbsp tomato puree
1 tbsp Lea & Perrins (optional)
350g frozen spinach
1 tsp Rooted nutmeg, freshly grated
12 lasagne sheets
50g cheddar, grated for the topping
Heat the oil in a heavy-based pan, and cook the onions and celery on a medium heat until softened and translucent – about 8 minutes. Add the garlic, cook for a further two minutes, and then tip the mince into the pan. Cook until it turns from pink to brown.
Add the tomatoes to the pan, and use a knife to cut them into pieces. Use the stock to rinse out the empty tomato tins and add it to the pan – then season with tomato ketchup, puree and Lea & Perrins. Reduce the heat so the sauce is simmering very gently, and cook uncovered for 45 minutes – 1 hour.
Use the butter to grease the tin. Meanwhile, defrost the spinach and squeeze out all the moisture. Use a fork to whip the nutmeg into the ricotta, and then mix in spinach until totally combined.
Preheat the oven to 180C.
Spoon one third of the bolognese into the bottom of the tin, and top with lasagne sheets. Spoon half the spinach-ricotta mixture on top, and then cover with another layer of lasagne sheets. Repeat with another third of the meat, then ricotta, then the remainder of the meat. Top with the grated cheese, and then cook for 25 minutes.