Easy beef lasagne
Last updated date: 6 November 2018
(at time of publication)
- 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
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.
Make it gluten free: Use gluten-free varieties of pasta sauce, lasagne sheets and soup.
To reduce fat, look for reduced-fat mozzarella.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 7g
Dietary fibre 5g
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