Bridget's Cooking classes

Lazagna
1kg of hormone free mince
500 g of ricotta
1 packet of pre-cooked lazagna pasta sheets
1 packet of frozen spinach
500g of tomato pasta sauce (try different varieties for different tastes)
roast capsicum (optional)
250 g mozarella cheese (shredded)
100 grams of parmesan cheese (grated)

Method:
to make the mince - put the whole lot into a large saucepan and cover the mince with water. Bring to the boil, breaking the mince up so it all gets to cook. Cook for 20 minutes. Drain the fatty deposits on the water into the bin. Add the entire tomato sauce into teh mince and stir well. Cook for an additional 10 minutes.
To assemble lazagna, simply arrange alternating layers of mince, ricotta (crumble into smaller pieces in your hands), pasta, then mince, defrosted spinach, capsicum, pasta, then repeat this 2 more times.
Cover the top with the 2 cheeses. The parmesan makes the cheese layer nice and crunchy. Yum!
Cook for 30 miuntes on 180 degrees and allow to sit for 10 minutes before serving.
Eat with a salad.
Unless you have a very large baking dish, you will need 2 baking dishes for this recipe.