Best-Ever Beef & Spinach Lasagne

I have to call this a best-ever because it really is that good!  Perfecting home made lasagne is an essential in the kitchen - it's a crowd pleaser and freezes fantastically.  By using creme fraiche, the white sauce is much lighter and also easier to make.  If you can't get light creme fraiche, use some light soured cream mixed with plain yoghurt.

300g baby spinach, washed
1 onion, finely chopped
2 cloves garlic, finely chopped
500g lean beef mince
1 x 400g tin chopped tomatoes
2 tbsp tomato paste
100ml red wine
2 tbsp Italian herbs
1 tbsp capers, finely chopped
Pinch chilli flakes (optional)
500ml light crème fraiche
30g parmesan, grated
60g cheddar, grated
2 large egg tomatoes, finely sliced
1 pack ‘no pre-cook’ lasagne sheets

Pre-heat oven to 180C.  Wilt spinach in a saute pan and remove to drain.  In two batches, brown mince, then drain off excess fat and moisture in a sieve.  Heat a little olive oil and cook onion over low heat until tender, then add garlic.  Return meat to the pan and add tomatoes, tomato paste, wine, herbs, capers and chilli.  Cook over medium heat for 20-30 minutes, stirring, until excess moisture has evaporated. Check for seasoning.

Combine all but a handful of cheeses with crème fraiche.

In a casserole dish, make a layer of lasagne sheets, then mince, drained spinach and white sauce.  Repeat with lasagne sheet, mince and spinach, then another layer of lasagne sheets.  Top with remaining white sauce and arrange sliced egg tomatoes on top and sprinkle with remaining cheese.  If freezing, do so at this point.

Bake for 30-40 minutes until golden brown.