Thing that makes my husband and me so different is pasta...I love them to die...but he is not a big fan of them. Thus I rarely cooked pasta at home. However, since he's joined the health and fitness club, got his own trainer and nutritionist to monitor what he's eating, he started to consume more pasta, especially whole wheat ones. That's yeay for me...
The other day, I prepared this beef and spinach lasagna. Got the recipe from here. I omitted some of the ingredients to match what I had in my kitchen.
I would love to submit this writing to "Presto Pasta Nights". This month is hosted by Helen. It is my very first entry for this wonderful event and I am so excited!
- 1kg ground beef
- 3 cloves onions, chopped
- 4 cloves garlic, minced
- 3 plum tomato, cut into small chunks
- 160ml tomato paste
- 250ml spaghetti sauce
- 2 tsp dried basil
- 2 tsp dried oregano
- salt and pepper
- 500g ricotta cheese
- 50g parmesan cheese
- dried parsley leaves
- 2tsp dried oregano
- 2 eggs, beaten with 1/2 cup milk
- bunch of spinach
- 750g of Mozzarella cheese, grated
- 50g parmesan cheese for topping
- 20 lasagna, cooked
Cook ground beef with some olive oil, then add onions, garlic and continue to cook until browned. Drain off all fat. Add tomato and mix well. Stir in tomato paste and spaghetti sauce, oregano, basil, salt and pepper to taste and bring it to a boil. Stir occasionally and simmer on low heat for 45minutes uncovered until thick. Preheat oven to 180C. Mix ricotta, parmesan, dried parsley, and oregano in a bowl. Add egg and milk mixture and stir well. Keep it aside. In a lasagna pan, arrange noodles layered with some meat sauce, then mozzarella cheese, more noodles, spinach and then ricotta cheese mixture. Layer by layer, again and again and end it up with a layer of noodles. Toss some meat sauce over the top layer and sprinkle with parmesan cheese. Bake uncovered for 45minutes. Allow to cool before serving.