Beef And Mushroom Lasagne - cooking recipe

Ingredients

2 tsp olive oil
1 2/3 lbs ground beef
1 None onion, chopped
9 oz mushrooms, chopped
1 None zucchini, grated
2 cloves garlic, crushed
3 cups tomato puree
1 tsp dried oregano
13 oz no-boil lasagne noodles
1 lb frozen spinach, thawed and well drained
3 cups ricotta
1.75 oz Parmesan, grated
1/2 tsp ground nutmeg
1 None tomato, thinly sliced

Preparation

Preheat oven to 350\u00b0F.
In a large frying pan, heat oil on high. Brown beef for 6-8 minutes, breaking up lumps. Add onion, mushrooms, zucchini and garlic and cook 3-5 minutes, until onion is tender.
Stir in tomato puree and oregano. Bring to a boil. Reduce heat to medium and simmer, uncovered, 4-5 minutes, until thickened. Season to taste.
Spread 1 cup sauce over the base of a shallow 10 1/2 cup baking dish. Cover with a layer of lasagne sheets. Top with half remaining sauce, lasagne sheets, then half the spinach and half the ricotta. Repeat layers, finishing with ricotta.
Sprinkle with Parmesan and nutmeg. Arrange tomato slices on top. Bake 40-45 minutes, until golden. Serve with salad.