- 500 g Greenlea beef mince
- 2 onions (diced)
- 500 g jar of tomato herb and garlic pasta sauce
- 400 g fresh lasagne sheets
- 500 g jar of cheese or béchamel pasta sauce
- 3 cups grated Colby cheese
- 1 tbs oil
- 1 tsp salt
- 1/2 tsp black pepper
Preheat oven to 200°C.
In a large frying pan, heat 1 tbs oil. Once hot, add the beef mince, onions, salt and pepper, breaking up any clumps of mince as you cook. Cook over medium high heat for 5 minutes until no pink remains. Stir in tomato pasta sauce and 1 cup water. Cover and bring heat down to low. Simmer for 10 minutes. Turn off heat, stir well and taste the sauce. Adjust seasoning if required.
Spread half a cup of meat sauce into an oven-proof lasagne-style dish (approx 20 x 30cm). Add a single layer of fresh lasagne, cutting to size where needed. Spread with meat sauce, cheese sauce and grated cheese. Repeat layers until complete, finishing with grated cheese on top.
Cover with foil and bake for 40 minutes at 200°C. Remove foil and bake for a further 15 minutes until golden. Rest for 15 to 30 minutes to allow layers to firm up before slicing and serving. Also makes for great leftovers!