Beef And Mushroom Lasagne

• 2 tsp olive oil
• 1 2/3 lbs ground beef
• 1 None onion, chopped
• 9 oz mushrooms, chopped
• 1 None zucchini, grated
• 2 cloves garlic, crushed
• 3 cups tomato puree
• 1 tsp dried oregano
• 13 oz no-boil lasagne noodles
• 1 lb frozen spinach, thawed and well drained
• 3 cups ricotta
• 1.75 oz Parmesan, grated
• 1/2 tsp ground nutmeg
• 1 None tomato, thinly sliced

1. Preheat oven to 350u0b0F.
2. In a large frying pan, heat oil on high. Brown beef for 6-8 minutes, breaking up lumps. Add onion, mushrooms, zucchini and garlic and cook 3-5 minutes, until onion is tender.
3. Stir in tomato puree and oregano. Bring to a boil. Reduce heat to medium and simmer, uncovered, 4-5 minutes, until thickened. Season to taste.
4. Spread 1 cup sauce over the base of a shallow 10 1/2 cup baking dish. Cover with a layer of lasagne sheets. Top with half remaining sauce, lasagne sheets, then half the spinach and half the ricotta. Repeat layers, finishing with ricotta.
5. Sprinkle with Parmesan and nutmeg. Arrange tomato slices on top. Bake 40-45 minutes, until golden. Serve with salad.

olive oil, ground beef, onion, mushrooms, zucchini, garlic, tomato puruee, oregano, noodles, frozen spinach, ricotta, parmesan, ground nutmeg, tomato

Taken from recipes-plus.com/api/v2.0/recipes/26760 (may not work)