Use cream cheese and already chopped vegie mix to save time and washing up!
- Heat 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.
- Meanwhile, preheat oven to 200C/180C fan-forced. Spread cream cheese over 1 side of each lasagne sheet.
- Spread 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.
- Cover 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.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set