Low-fat beef and ricotta lasagna

Low-fat ricotta cheese is the secret to giving this lasagna a cheesy taste with a lot less calories.

Ingredients (serves 8):

• 800g lean beef mince
• 2 zucchini (baby marrow)
• 2 carrots
• 250g mushrooms, chopped
• 2 garlic cloves, crushed,
• 700ml tomato pasta sauce
• ½ cup water
• 5 fresh lasagna sheets (whole wheat if possible)
• 250g pkt frozen spinach
• 600g low-fat ricotta
• ½ cup shredded Parmesan 

Method:

1. Preheat oven to 180°C. Brown 800g lean beef mince in a frying pan over high heat. Add 2 zucchini (baby marrow), 2 carrots, 250g mushrooms, chopped, and 2 garlic cloves, crushed, and cook until soft.
2. Add 700ml tomato pasta sauce and ½ cup water and cook for 5 minutes.
3. Spread a little in a 30cm x 22cm ovenproof dish.
4. Using 5 fresh lasagna sheets, top sauce with a sheet, cut to fit, then half the mince, 250g pkt frozen spinach, more lasagna and half of 600g low-fat ricotta. Repeat.
5. Sprinkle over ½ cup shredded parmesan. Bake for 40 minutes.