This super-easy lasagne is under $4 a serve and ready on the table in only an hour. Plus it’s freezer-friendly.
- Preheat oven to 200°C/180°C fan-forced. Grease a 6 cup-capacity, 5cm-deep, 17cm x 28cm (base) baking dish.
- Heat oil in a frying pan over high heat. Cook mushrooms, stirring, for 6 minutes or until tender and liquid evaporated. Transfer to a bowl.
- Cook, 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.
- Spoon 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.
- Bake for 30 minutes or until pasta is tender and cheese golden. Stand for 10 minutes. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set