Tuscan Lasagna

Method

1. 1

   Gather ingredients: 450 g ground beef, 200 g mushrooms, 1 onion, 3 cloves garlic, 15 g fresh parsley, 1 tsp salt, 1 tsp dried basil, 1 tbsp Italian seasoning, 1 tsp fennel seeds, 0.5 tsp black pepper, 425 g ricotta cheese, 250 g lasagna noodles, 1 spray cooking spray, 700 ml marinara sauce, 350 g mozzarella cheese, 60 g fresh spinach, 50 g parmesan cheese. Tools: large pan, large bowl, large pot, colander, 8" x 11" baking dish, aluminum foil, spatula.

2. 2

   Preheat oven to 190°C.

3. 3

   Chop mushrooms, onion, garlic, and parsley.

4. 4

   In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, about 12 minutes.

5. 5

   Transfer meat mixture to a bowl and stir in ricotta cheese.

6. 6

   Cook noodles in boiling water as directed; drain and rinse with cold water.

7. 7

   Coat baking dish with cooking spray; layer noodles, 1/3 meat mixture, 1/3 marinara, and 1/3 mozzarella. Repeat for two more layers, adding spinach before the final layer. Top with Parmesan.

8. 8

   Cover dish with foil and bake for 30 minutes; remove foil and bake 20 minutes more.

9. 9

   Allow lasagna to cool for 10 minutes before serving.