SPINACH AND PARSLEY LASAGNE 1 large Spanish onion, chopped 2 cloves garlic, crushed 1kg extra lean minced beef 1/2 cup dry red wine 4 medium tomatoes, chopped 1/4 cup tomato paste 2 tablespoons chopped fresh oregano 1/2 cup chopped fresh parsley 2 bunches English spinach, trimmed 2 packets fresh lasagne sheets 3 cups reduced-fat ricotta 2 tablespoons chopped fresh parsley, extra

Oil in shallow 23cm-square (14-cup capacity) ovenproof baking dish. Cook onion and garlic in large oiled pan, stirring, until onion is soft. Add mince; cook, stirring, until mince is browned. Add wine, bring to boil, stir in tomatoes and paste, simmer, uncovered, about 15 minutes or until mixture is thick; cool slightly. Stir in herbs; cool slightly. Boil, steam or microwave spinach until just wilted, drain, squeeze out water. Cut lasagne sheets to fit prepared baking dish. Place 2 sheets in dish. Spread with 1/4 of the ricotta, 1/4 of the mince mixture and 1/4 of the spinach. Repeat layers 3 more times. Bake, covered, in 350°F oven about 45 minutes or until lasagne is tender. Serve sprinkle with extra parsley.

Serves 10.

Per serving: 9.6g fat, 329 calories.

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