Keeping it simple just got a whole lot tastier with this clever recipe that gets the most out of six ingredients.
Ingredients
- 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
Method
- 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
Nutrition
2635 kj
Energy
26g
Fat Total
13g
Saturated Fat
4g
Fibre
52g
Protein
49g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: If you’re freezing lasagne in portions, chill it first so it’s easier to cut.
Related Video
- Author: Kerrie Ray
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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