This super-easy lasagne is under $4 a serve and ready on the table in only an hour. Plus it’s freezer-friendly.
Ingredients
- 2 tablespoons olive oil
- 300g button mushrooms, thickly sliced
- 350g pork and veal mince
- 500g jar napolitana pasta sauce
- 1/2 x 375g packet (4 sheets) fresh lasagna
- 530g jar pasta bake bechamel lasagne sauce
- 2/3 cup grated pizza cheese
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Grease a 6 cup-capacity, 5cm-deep, 17cm x 28cm (base) baking dish.
- Step 2Heat oil in a frying pan over high heat. Cook mushrooms, stirring, for 6 minutes or until tender and liquid evaporated. Transfer to a bowl.
- Step 3Cook, stirring with a wooden spoon to break up mince, for 3 to 4 minutes or until browned and cooked through. Add napolitana sauce. Bring to the boil. Simmer for 3 minutes or until heated through. Season with salt and pepper.
- Step 4Spoon one-third mince mixture into prepared dish. Top with 1 lasagne sheet, trimming to fit. Top with half the remaining mince mixture and 1/2 cup bechamel sauce. Top with 1 remaining lasagne sheet, trimming to fit. Top with mushroom and 1/2 cup bechamel sauce. Top with 1 remaining lasagne sheet, remaining mince mixture and 1/2 cup bechamel sauce. Top with remaining lasagne sheet and bechamel sauce. Sprinkle with cheese.
- Step 5Bake for 30 minutes or until pasta is tender and cheese golden. Stand for 10 minutes. Serve.
- Low carb
- Lower gi
Nutrition
2637 kj
Energy
38.1g
Fat Total
8.6g
Saturated Fat
6.3g
Fibre
33.7g
Protein
99mg
Cholesterol
1573mg
Sodium
37.9g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Cover cooled lasagne with plastic wrap, then foil. Freeze for up to 3 months. Thaw in fridge overnight.
- Author: Lucy Nunes
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
0