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Beef lasagna

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

with Napolitana sauce and mesclun salad

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: 3,453kJ (825kcal)
Protein: 60g
Carbohydate: 50g
Sugars: 11g
Fat, total:41g
Saturated:18g
Sodium:1,048mg
Contains:Eggs, Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO COOK THE MINCE:
Place a large non-stick frying pan over a high heat with a drizzle of oil. Add the premium beef mince and cook for 3-4 mins, using a wooden spoon to break the mince into small pieces. Stir through the Napolitana sauce and bring 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 the 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 lasagna sheets. Add half of the mince sauce, spreading it evenly across the bottom of the dish. Place 2 lasagne sheets side by side over the mince sauce. Repeat by spreading a second layer with the remaining mince sauce. Top with the remaining lasagne sheets then cover with the cheese sauce. Sprinkle with the Parmesan crumb topping then bake in the oven for 20 mins.
4. TO PREPARE THE SALAD:
Place the mesclun into a salad bowl. Just before serving, pour in the seeded dressing and toss to combine.
TO SERVE:
Using a fish-slice, cut the lasagna into square portions and carefully lift onto plates. Serve the salad on the side.