The Most Delicious Lasagna Recipe

This is a phenomenal lasagna recipe. Believe it or not, it's an adapted version of Paris Hilton's lasagna recipe that she shared and it's DELICIOUS! I did make a few tweaks, because I thought the original recipe was a little too labor intensive and there were ways that I could make it super quick. This took me only about 30-40 minutes to assemble and since it freezers so well, it's easy to double or triple and have a few sitting in the freezer ready for a busy night. 

The company that I work for got sold to an international company recently, which now means catering to three time zones instead of just one. Needless to say there have been some late late nights and early early mornings, and on those days that last thing I want to do is spend time cooking. So having a few of these in the freezer has been a saving grace recently. 

This recipe serves 4

• 250 g Beef Mince

• 1 large Onion, chopped

• 1/2 tbsp. olive oil

• 500 g jar Marinara sauce

• 1/4 tsp. dried crushed red pepper

• 1/2 tsp. salt

• 1/4 tsp. pepper

• 112 g sliced mushrooms

• 6 lasagna sheets (I use the ones that don't need to be precooked)

• 140 g package frozen chopped spinach, thawed and drained well

• 115 g Mozzarella cheese, grated

• 210 g carton smooth Ricotta cheese

Step 1. In a non-stick pan, heat 1/2 tbsp. Olive oil over medium heat. Saute` mushrooms, 1/2 chopped onion, salt, pepper and chili flakes, until mushrooms are tender and onion is translucent. Remove from pan and set aside.

Step 2. In the same pan, add remaining chopped onion and minced beef. Cooking until onion is translucent and mince is crumbled and golden. Stir in marinara sauce; simmer over low heat uncovered for 15 minutes, stirring often.

Step 3. In a bowl, mix Ricotta and chopped spinach. Set aside.

Assembly 

In a 9" x 5" baking dish, layer a cup of meat sauce mixture, top with 2 lasagna sheets. Add half of the remaining sauce and top with half the grated mozzarella cheese. Layer with 2 more lasagna sheets. 

Evenly distribute the mushroom mixture over the noodles and then top evenly with spinach and ricotta mixture. Layer with remaining 2 lasagna sheets and top with remaining meat sauce and finish with leftover grated mozzarella. 

Cover with aluminium foil and bake in a 180C preheated oven for 45 minutes, covered and then an additional 15 minutes, uncovered. You want the lasagna sheets to be cooked and cheese to be melted.

Notes*

1.  You can substitute the beef mince for chicken, turkey, pork, veal or a meat substitute if you prefer. 

2. This freezers incredibly well. I assemble this in disposable baking trays, wrap with aluminium foil, label with the item name and date, then I throw it in the freezer. It's incredibly handy for busy nights, where the work is done beforehand and you can just bake this and serve. I do thaw in the fridge and bake