Prep time
Cook time
Total time
Serves: 8-10
  • 10 5x7 inch sheets fresh lasagne
  • 500 g ricotta
  • 400 g minced beef
  • 1 big packet spinach, chopped
  • 2 400 g can Italian style chopped tomatoes
  • 3 cups grated mozzarella
  • 1 cup grated Parmesan
  • 1 onion, chopped
  • 4 cloves garlic
  • freshly ground black pepper
  • salt
  • olive oil
  • 2 tbsp parsley
  1. In a pan add oil then sauté garlic and onions.
  2. Add the minced beef and cook until it turns brown about 5 minutes, season with salt and freshly ground black pepper. Add the chopped spinach then cook for 1 more minute or until spinach is wilted but not totally cooked. Turn heat off then let it cool.
  3. In a bowl combine ricotta, 1½ to 2 cups mozzarella cheese, ½ cup Parmesan and some parsley. Stir this to the cooled meat mixture.
  4. Prepare a big baking tray (13 x 9) then pour and distribute evenly 1 can of the chopped tomatoes in the bottom.
  5. Place a lasagne sheet in a clean surface, place 4 heaping tablespoons of the cheese and meat mixture near one edge then roll it like a spring roll without securing the sides. Place with the seam side down into the baking tray. Do it with the remaining sheets.
  6. Pour the last can of chopped tomatoes on top the cover with remaining mozzarella and parmesan. Place in a 180C preheated oven and bake for 30 minutes or until top turns golden brown.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at