Method

1. Preheat oven at 180°C
2. Bolognaise: In a large, non-stick pot heat olive oil on medium heat. Add onion and mince, breaking up the mince with a spoon, until the onion is soft and mince is browned.
3. Add garlic, carrots, zucchini, tomato paste, paprika and Italian herbs and cook for 3 minutes. Add the wine and passata and bring to the boil. Season with salt and pepper. Simmer on low and partially covered for approximately 15 minutes or until sauce has thickened.
4. Whilst bolognaise is cooking prepare the ricotta and lasagna sheets.
5. Ricotta: In a large bowl, mix the ricotta and spinach together until thoroughly combined.
6. Lasagna sheets: Boil Qetoe lasagna sheets for 1 minute until soft and flexible. Drain then set aside.
7. In a rectangular baking dish, spread 2 large tablespoons of bolognaise on the bottom the baking dish.
8. Layer 3 lasagna sheets over the bolognaise sauce, horizontally
9. Tope with half the bolognaise sauce and spread over the lasagna sheets.
10. Layer three more lasagna sheets over the bolognaise sauce.
11. Spread half the ricotta and spinach mix over the lasagna sheets.
12. Layer three more lasagna sheets over the ricotta mixture.
13. Add the remaining bolognaise sauce.
14. Layer three more lasagna sheets over the bolognaise sauce.
15. Add the remaining ricotta and spinach mix and spread well.
16. Top with grated cheddar cheese.
17. Cover your dish with foil and bake for 15 minutes.
18. Remove the foil and bake 15 minutes more.