Spinach, Ricotta and Bolognese Pasta Bake

Serves 6, Prep and cook 1 hour, 25 mins

500g fresh ricotta

300ml carton pure cream

½ cup finely grated parmesan

1 clove garlic, crushed

8 fresh lasagne sheets

120g baby spinach leaves

1 cup grated Perfect Bakes Cheese

Mixed salad leaves, to serve

BOLOGNESE SAUCE

500g beef mince

1 onion, finely chopped

1 clove garlic, crushed

1½ cups passata

400g can diced tomatoes

1 Lightly grease a large, rectangular, ovenproof dish (23cm x 30cm x 6cm deep, 12-cup capacity).

2 To make bolognese sauce, heat an oiled, large, deep non-stick frying pan over a medium to high heat. Add mince, onion and garlic. Cook stirring, breaking up mince, for about 8 minutes, or until browned. Stir in passata, tomatoes and ¼ cup water. Bring to boil. Gently boil, stirring occasionally, until sauce is thickened.

3 Combine ricotta, cream, parmesan and garlic in medium bowl. Season. Mix well.

4 Spread one cup of the bolognese sauce over base of prepared dish. Arrange half the lasagne sheets over top in a single layer, using kitchen scissors to trim sheets to fit.

5 Spread two cups of the remaining bolognese sauce over top. Repeat layering with remaining lasagne sheets and bolognese sauce.

6 Arrange spinach over top. Spoon ricotta mixture over spinach. Sprinkle with cheese. Cover with a sheet of greased baking paper, then cover tightly with foil.

7 Cook in a hot oven (200C) for 35 minutes. Remove foil and baking paper. Cook for a further 20 minutes, or until top is golden brown. Remove. Stand for 10 minutes.

8 Serve with mixed salad leaves.

TIP

The cheese is a combination of cheddar, mozzarella and parmesan. Pasta Bake can be made up to three days ahead. Reheat before serving.