Beef And Mushroom Lasagne

• 2 teaspoons olive oil
• 1 2/3 pounds ground beef
• 1 onion chopped
• 9 ounces mushrooms chopped
• 1 zucchini grated
• 2 cloves garlic crushed
• 3 cups tomato puree
• 1 teaspoon dried oregano
• 13 ounces no boil lasagne noodles
• 1 pound frozen spinach thawed and well drained
• 3 cups ricotta
• 1 3/4 ounces Parmesan grated
• 1/2 teaspoon ground nutmeg
• 1 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, ricotta, parmesan grated, ground nutmeg, tomato

Taken from www.yummly.com/recipe/Beef-and-Mushroom-Lasagne-1403007 (may not work)