Omnivore Lasagna

The "Omnivore Lasagna" was created by combining the recipe for a standard meat lasanga and a vegetarian version. It's great because it means that you don't have to bother making a salad or anything to get some veggies in the meal. Definitely one to make on a Sunday afternoon and it gives plenty of leftovers to have during the week (can also be frozen).

OMNIVORE LASAGNA

Ricotta Mix
300g ricotta
50g fetta
1 box frozen spinach (or a large bunch of fresh spinach)
1 egg

Meat Mix
500g mince beef
1 large brown onion (chopped)
1 tin diced tomatoes
2 cloves garlic
a dash of olive oil
(mushrooms, zucchini, eggplant and other veggies optional)

Cheesy white sauce
1 tablespoon plain flour
1 1/2 cups milk
50g grated tasty cheese

Plus a bottle of pasta sauce/pureed tomatoes/passatta and instant lasagna sheets

Step 1: Fry onion and olive oil in a pan until onion is translucent. Add mince meat and brown. Once meat is browned, add veggies to your liking (mushrooms, zucchini, eggplant, etc) and the tin of diced tomatoes.

Step 2: Microwave spinach until defrosted and warm. Squeeze out excess water and put in a large bowl. Add ricotta, feta and egg, then mix together.

Step 3: Place butter in saucepan. Once it begins to melt, add in the flour and stir to make a paste. Gradually add the milk, whisking as you go. The milk will thicken as it heats up. Add chesse at the end and stir until melted.

Step 4: Pour some tomato puree into the bottom of a oven proof dish. Add a layer of pasta sheets, then a layer of white sauce, a layer of the meat mix and a layer of the ricotta mix. Repeat this process. Top the last layer of pasta sheets with the white sauce and pureed tomatoes.

Step 5: Bake in oven 180C for around 30-40 minutes.