Pork and veal lasagne

This super-easy lasagne is under $4 a serve and ready on the table in only an hour. Plus it’s freezer-friendly.

Recipe «Pork and veal lasagne» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 300g button mushrooms, thickly sliced, 350g pork and veal mince, 500g jar napolitana pasta sauce, 1/2 x 375g packet fresh lasagna , 530g jar pasta bake bechamel lasagne sauce, 2/3 cup grated pizza cheese .

Ingredients:

• 2 tbsp olive oil 
• 300g button mushrooms, thickly sliced 
• 350g pork and veal mince 
• 500g jar napolitana pasta sauce 
• 1/2 x 375g packet fresh lasagna 
• 530g jar pasta bake bechamel lasagne sauce 
• 2/3 cup grated pizza cheese 

Instructions

1. Preheat oven to 200°C/180°C fan-forced. Grease a 6 cup-capacity, 5cm-deep, 17cm x 28cm (base) baking dish.
2. 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.
3. 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.
4. 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.
5. Bake for 30 minutes or until pasta is tender and cheese golden. Stand for 10 minutes. Serve.