2 tbsp extra virgin olive oil

1 brown onion

2 large diced carrots

3 diced celery stalks

250 grams diced mushrooms

2 cups chopped spinach/silver beet

500 grams extra lean beef mince

2L vegetable stock

1 1/2 cups of water

*500 gram jar tomato and basil Passata

1 can garlic and herb tinned tomatos with paste

1 tbsp mince garlic or 3 cloves crushed garlic

250 gram packet lasagne sheets

250gram tub ricotta

1/2 cup Parmesan

Salt and pepper to serve

INSTRUCTIONS:

INGREDIENTS

In your crock pot or large pot add your olive oil over medium heat
Add in your diced carrot, celery and mushrooms and fry until soft.
Add in you garlic and stir
Add your beef mince and brown
Pour in your canned tomatos, jar of Passata, stock and water and combine.
Add in your spinach
Break up your lasagne sheets into the mixture, stir and let simmer for an hour over low heat.
If you need to add water add 1/2 a cup at a time.
Once the lasagne sheets are soft and you’re ready to eat, stir in your ricotta and Parmesan cheese.
Serve with extra salt and pepper and garlic bread.