Mince Lasagne with Cherry Tomatoes and Baby Spinach

Prep 20 mins Cook 40 mins Serves 6


  • 250g green lasagne sheets
  • 60g margarine
  • 65ml flour
  • 500ml milk
  • 250ml mozzarella cheese, grated
  • Robertsons Atlantic Sea Salt, to taste
  • 30ml olive oil
  • 2 red onions, chopped
  • 5ml Robertsons Garlic Flakes, soaked in boiling water for 5 minutes and drained
  • 500g lean beef mince
  • 15ml Robertsons Steak & Chops Spice
  • 15ml Robertsons Paprika
  • 410g Tin of Chopped Tomatoes
  • 1 cherry tomatoes
  • 125ml baby spinach leaves, roughly torn
  • 125g mozzarella cheese, for topping


  1. For the Sauce: Melt the margarine and add flour, stirring with a whisk. Gradually add the milk, whisking constantly until the mixture is smooth and thickened. Remove from the heat and season. Add 1 cup of cheese and stir until cheese has melted. Cover and set aside for layering.
  2. For the Mince: Heat the olive oil and fry the onions until translucent. Add the Robertsons Garlic Flakes and then the minced beef, Robertsons Steak & Chops Spice and Robertsons Paprika. Cook until mince is browned then add the tinned tomatoes. Simmer for 5 -10 minutes before stirring in the cherry tomatoes. Remove from heat. Season with salt and pepper.
  3. Layer the sauce, lasagne sheets, spinach leaves and mince filling in a greased ovenproof dish. (Never overlap the lasagne sheets).
  4. Continue layering in this order, ending with the cheese sauce. Top with ½ cup grated cheese.
  5. Set the dish aside and leave to stand for at least 40 minutes.
  6. Bake for about 30 minutes at 180°C until golden and heated through. Let stand for a further 10 minutes, keeping warm, before serving.