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Beef lasagna

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

with Parmesan cheese and Napolitana sauce with broccoli and carrot

Ready in around 30 mins

RECIPE FACT:

Lasagna 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: 3583kj (856Kcal)
Protein: 63g
Carbohydrate: 61g
Fat: 37g
Contains: Milk, Gluten, Egg, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

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

Heat a drizzle 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 and remove from the heat then 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, side by side. Repeat spreading a second layer with the remaining mince sauce. Top with the remaining lasagne 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 COOK THE VEGETABLES:

Bring a large pot of salted water to the boil over a high heat. Peel the carrot then cut in half lengthways. Slice on the diagonal into ½ cm thick half-moons. Cut the broccoli into small bite size pieces. When the water is boiling cook the carrot and broccoli for 3 mins. Drain into a colander and place into a serving dish. Pour over seeded dressing and toss to coat then season with salt and pepper.
To serve:

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