1 Hour 30 Minutes Prep
Leftover lasagne is a thing of the past. Now, you can make serving sizes for you and the kids that are juuuuust right.
- Olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, finely chopped
- 1 medium carrot, grated
- 1 leek, finely chopped
- 500g lean beef mince
- Sea salt and black pepper
- 400g can crushed tomatoes
- 700g tomato passata
- 6 fresh basil leaves, plus extra to garnish
- 375g pack Latina™ Fresh Lasagne Sheets
- 1 cup grated Colby cheese
- Heat a generous amount of olive oil in a medium saucepan over low heat. Add onion, garlic, carrot and leek and cook for 10 – 15 minutes, stirring occasionally, until softened and golden. Increase heat to medium and add the lean beef mince, stirring to break up lumps as it cooks. Add salt and pepper, tomatoes, passata, basil and ½ cup water. Cook over a low heat for 30 minutes to create a simple and tasty Bolognese sauce.
- Preheat oven to 180°C (160°C fan forced)
- Choose individual baking dishes to suit each appetite. Assemble lasagne into dishes by alternately layering Bolognese sauce and Latina™ Fresh Lasagne Sheets, finishing with a Bolognese sauce layer. Top with cheese. Cover the lasagne with baking paper and foil and bake in the oven for 20 minutes. Remove foil and bake for a further 15 minutes or until the cheese on the top of the lasagne is golden and bubbling.
- Remove the lasagne from oven and allow to stand for 5 – 10 minutes before serving; some dishes can remain hot to touch even after standing.
- Allow the sauce to cool a little to make lasagne assembly easier. Heat can make the pasta sheets curl, and make layering tricky. Warm sauce is much better to work with.
- Latina™ Fresh Lasagne Sheets can be cut or torn to fit any sized dish.
- Larger dishes can be put into the oven earlier, so they all finish cooking at the same time.