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“Make it vegetarian: replace the mince with lentils for a tasty meat-free version.”

Ingredients Nutrition


  1. Preheat the oven to 180ºC.
  2. Spray a large pan with oil and place over a moderate heat. Gently fry the onion and garlic until soft but not browned.
  3. Add the mince and brown gently. Add the capsicums and mushrooms and cook for 5 minutes.
  4. Add the tomatoes, tomato paste, wine, herbs and spices. Simmer for about 20 minutes, until the veges are soft and the liquid in the sauce has reduced by a third.
  5. While the meat is cooking, make the cheese sauce. Blend the cottage cheese until smooth, then add all the parmesan except 2 tablespoons and the milk. Blend until you have a smooth, creamy sauce.
  6. Add the spinach leaves to the meat sauce, stir in and cook a few minutes until wilted.
  7. In a deep oven dish, place a third of the meat mixture. Follow with a layer of pasta, a layer of meat, a layer of cheese and repeat the layering, finishing with the cheese. Sprinkle the remaining parmesan over the top of the lasagne and place in the oven.
  8. Cook for 30-40 minutes. Let stand for 5 minutes before serving with a green salad.

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