Skip to the beginning of the images gallery

Beef lasagna

Name: Beef lasagna
Cook time: 30 min
Yield: 4

with Parmesan cheese and Napolitana sauce and mesclun salad

Ready in around 30 mins

RECIPE FACT:

Lasagne originated in Italy during the Middle Ages and has traditionally been ascribed to the city of Naples. The first recorded recipe was set down in the early 14th-century Liber de Coquina (The Book of Cookery).

Nutritional Info:

Energy: 2551kj (609Kcal)
Protein: 49g
Carbohydrate: 46g
Fat: 23g
Contains: Milk, Gluten, Egg, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Preheat oven to 210°C (fan bake).
1. TO COOK THE MINCE:

Heat 1 tbsp of cooking oil in a large frying pan over a high heat. Add the beef mince to the pan and fry for 3-4 mins using a wooden spoon to break into pieces. Stir in the Napolitana sauce and bring up to a simmer. Simmer for 2 mins then remove from the heat. Season with salt and pepper.
2. TO WARM THE CHEESE SAUCE:

Microwave option (preferred): Remove the lid from the cheese sauce and heat for 1 min in the microwave on high (750w). Stove top (option): Spoon cheese sauce into a small pot and warm for 2-3 mins over a medium-low heat.
3. TO ASSEMBLE THE LASAGNA:

Use a deep-sided oven proof dish the size of 2 pasta sheets. Add ½ of the mince sauce spreading it evenly across the bottom of the dish. Place 2 lasagne sheets over the mince sauce. Repeat spreading a second layer with the remaining mince sauce. Top with the remaining lasagna sheets and then cover this with the cheese sauce. Sprinkle with the parmesan crumb topping and place into the preheated oven for 20 mins.
4. TO PREPARE THE SALAD:

Place the bag of mixed leaves into a salad bowl and just before serving drizzle with the seeded dressing and toss to combine.
To serve:

Using a fish-slice cut the lasagna into square portions and carefully lift out onto plates. Serve the salad on the side.