Ingredients (serves 8)

• 500g + 50g Plain Flour
• 2 Eggs
• 500g Frozen Spinach (defrosted)
• 1 1/2 cups Grated Cheese
• 1/2 cup Parmesan Cheese
• 1 tbsp Olive Oil
• 500g Mince
• 1 Onion, finely chopped
• 2 tsp Minced Garlic
• 2x400g Tin chopped Tomatos
• 100g Tomato Paste
• 200g Mushrooms
• 2 Carrots
• 100g Fresh Spinach
• 1 Zucchini
• 100g Sweet Potato
• 2tsp Dried Oregano
• 1tsp Dried Basil
• 1tsp Dried Rosemary
• 60g Butter
• 3 cups Milk

Method

1. Pasta Set Philips Pasta and Noodle Maker up with the Lasagna Disk. Place defrosted spinach into a sauce pan with enough water to cover. Simmer for 5 minutes. Strain spinach - Keeping the now green water. Place flour into Philips Pasta and Noodle Maker. Place 2 eggs into the jug proved and whisk with a fork. Fill up to the line with spinach water and stir. Turn pasta maker on, adding the liquid slowly (you may need a little bit more of the spinach liquid). Cut the pasta sheets to fit your baking dish and set aside until needed.
2. Meat Sauce: Heat oil in a large sauce pan. Add mince, garlic and onions. Fry, stirring, until cooked through. Place all vegies into a food processor and blitz until finely chopped. Add to meat with diced tomato, tomato paste, basil, rosemary and oregano. Simmer gently for 30-40 minutes until tender and a rich flavour has developed.
3. Cheese Sauce: Melt butter in a sauce pan over low heat. Add 50g flour and stir until smooth. Add milk a bit at a time, stirring until thickened. Add cheeses to melt Set aside
4. Assembly: Spray a baking dish with oil and arrange pasta sheets over the base. Layer 1/3 meat sauce and 1/3 cheese sauce. Arrange pasta sheets on top. Repeat with remaining sauces and pasta sheets. Sprinkle with remaining grated cheeses and bake at 180 for 45 minutes. Let stand for 10 minutes then serve.