Use cream cheese and already chopped vegie mix to save time and washing up!
Ingredients
- 1 tablespoon extra virgin olive oil
- 400g diced fresh vegetable mix (see note)
- 2 garlic cloves, crushed
- 2 teaspoons fresh thyme leaves
- 600g pork and veal mince
- 2 x 500g jars oven-roasted garlic and red wine tomato pasta sauce
- 250g tub spreadable cream cheese
- 12 small fresh lasagne sheets
- 2 cups mozzarella, grated
- Extra fresh thyme leaves, to serve
Method
- Step 1Heat oil in a large saucepan over medium heat. Cook vegetables, stirring occasionally, for 5 minutes or until softened. Add garlic and thyme. Cook, stirring, for 1 minute or until fragrant. Add mince. Cook, breaking up with a wooden spoon, for 5 minutes or until browned. Add pasta sauce and 1/3 cup water. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 20 minutes or until sauce thickens.
- Step 2Meanwhile, preheat oven to 200C/180C fan-forced. Spread cream cheese over 1 side of each lasagne sheet.
- Step 3Spread 1 1/2 cups mince mixture over the base of a 6cm-deep, 25cm x 32cm rectangular ovenproof dish. Arrange 3 lasagne sheets, cheese-side up, over mince mixture, trimming to fit. Sprinkle with 1/3 cup mozzarella. Repeat layering with lasagne sheets, mince mixture and mozzarella to form 3 layers. Arrange remaining lasagne sheets on top. Sprinkle with remaining mozzarella.
- Step 4Cover with lightly greased foil. Bake for 25 minutes. Remove foil. Bake for 15 minutes or until top is golden and lasagne sheets are tender. Stand for 10 minutes. Serve sprinkled with extra thyme leaves.
- High fibre
- Low carb
- Lower gi
Nutrition
2443 kj
Energy
25g
Fat Total
12.6g
Saturated Fat
8.6g
Fibre
36.9g
Protein
806mg
Sodium
47.1g
Carbs (total)
All nutrition values are per serve
Notes
Diced vegetable mixes can be found in the packaged salad section of supermarkets.
- Author: Emma Braz, Kim Coverdale and Liz Macri
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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