1kg premium beef mince
750ml passata (tomato pasta sauce)
Olive oil spray
360g fresh lasagne sheets
340g tub Leggo's Fresh Bechamel Sauce
125g (1 cup) tasty cheddar, coarsely grated
Step 1Preheat oven to 180°C. Heat a large non-stick saucepan over medium heat. Cook the mince, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Add the passata and cook, stirring, for a further 2 minutes.
Step 2Spray a 2L (8-cup) capacity baking dish with oil. Spread a large spoonful of the mince mixture over the base of the dish. Top with a layer of lasagne sheets, cutting to fit. Spread one-third of the mince mixture over the lasagne sheets. Continue layering with remaining mince mixture and lasagne sheets, finishing with mince mixture.
Step 3Combine the bechamel sauce and half the cheddar in a bowl. Carefully spread over the mince mixture. Sprinkle with remaining cheddar. Place the dish on a baking tray. Bake for 30-35 minutes or until golden brown and bubbling. Set aside for 5 minutes to stand before serving.
- Low carb
- Lower gi
All nutrition values are per serve
Cook’s tip: If you’re freezing lasagne in portions, chill it first so it’s easier to cut.
- Author: Kerrie Ray
- Image credit: Jeremy Simons
- Publication: Australian Good Taste