Easy beef lasagne

Serves: 6

Time to make: 45 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

cooking spray oil

500g lean beef mince

400g reduced salt tomato-based pasta sauce

½ cup water

2 ½ cups frozen peas, corn sweetcornXand carrot mix

250g fresh lasagne sheets

415g can reduced salt tomato soup

¾ cup reduced-fat ricotta

2 tablespoons skim milk

½ cup freshly grated mozzarella

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Instructions

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1 Preheat oven to 190°C. Lightly spray a large frying pan with oil and place over a medium-high heat. Add mince and cook for 6 minutes, breaking up with a wooden spoon until cooked. Add pasta sauce and water. Simmer. Add frozen vegetables and heat through until just warm.

2 Meanwhile, spray an 8-cup-capacity rectangular baking dish with oil and line base with lasagne sheets (enough to cover bottom). Spread over one-third of the mince mixture and then one-third of the tomato soup. Top with more lasagne sheets and continue layering with one-third mince, one-third sauce and lasagne sheets.

3 In a small bowl, combine ricotta and milk until smooth. Spread over top of lasagne, sprinkle with cheese and cook for 30-35 minutes until golden. Serve.

Serving suggestion

Green salad

Variations

Make it gluten free: Use gluten-free varieties of pasta sauce, lasagne sheets and soup.

HFG tip

To reduce fat, look for reduced-fat mozzarella.

Nutrition Info (per serve)

Calories 537 cal

Kilojoules 2250 kJ

Protein 32 g

Total fat 20 g

Saturated fat 7 g

Carbohydrates 50 g

Sugar 12 g

Dietary fibre 5 g

Sodium 720 mg

Calcium 180 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.