INGREDIENTS

  • 500 g ground beefor chicken
  • 1 medium onion
  • 1 tablespoon olive oil
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon sambal oelek
  • 500 g ricotta cheese or cottage cheese
  • 2 eggs
  • salt and pepper
  • 1/2 cup parsley
  • 1 garlic clove
  • 500 g spaghetti sauce (season with extra Italian herbs if desired)
  • 250 g frozen spinach , thawed and drained (optional)
  • 1 1/2-2 cups mozzarella cheese
  • 6no-boil lasagna noodles, instant
  • salt and pepper

DIRECTIONS

  1. Chop onion finely and cook with minced garlic til soft in a non stick frying pan with 1 tbsp oil.
  2. Brown ground meat, season with salt, pepper, sambal olek and Italian seasonings. Set aside and keep warm.
  3. Beat eggs.
  4. Add eggs to ricotta and stir well.
  5. Season ricotta and egg mixture with salt and pepper. Add fresh torn basil if you have it, if not use chopped parsley.
  6. Put a thin layer of spaghetti sauce on bottom of an 11×9 greased pan.
  7. Add a layer of lasagne noodles. BE SURE TO USE INSTANT LASAGNE NOODLES!
  8. Stir together remaining spaghetti sauce with the ground meat and spread 1/3 mixture over the noodles in the pan.
  9. Top with ricotta cheese mixture.
  10. Layer on 1/2 thawed drained spinach over cheese layer.
  11. Add a 2nd layer of noodles, top with sauce/meat mixture, then ricotta, remaining spinach and finally the remaining meat/sauce mixture.
  12. Top with mozzarella and bake in a hot oven until cheese is browned and bubbling, approximately 40 minutes.
  13. Let sit for 10 minutes to allow to set for easy serving.
  14. Serve with crusty garlic bread and copious amounts of good red wine!