- 1 Tablespoon Olive Oil
- 1 Onion, Finely diced
- 2 Cloves Garlic, Crushed
- 500 Grams (gm) Beef Mince, lean
- 400 Grams (gm) Canned chopped tomatoes
- 1 Teaspoon Dried Oregano
- 200 Grams (gm) Lasagne Sheets
- 500 Milliliter (ml) PUCK Bechamel Sauce with Cheese
- 1/2 Cup PUCK Shredded Mozzarella Cheese
Heat oil in a large frying pan. Add onion and garlic and cook for 5 minutes, until softened, then add mince and brown well. Pour in the tomatoes and sprinkle over the dried oregano. Simmer, stirring occasionally, for 10 -15 minutes, until thickened. Season with salt and pepper, to taste.
Preheat oven to 180 C. Grease a medium oven proof baking dish. Line base with ¼ of the lasagna sheets, trimming to fit if necessary. Spoon 1/3 or the mince mixture over the lasagna, cover with a generous layer of béchamel sauce.
Repeat the layering twice. Cover béchamel with a layer of lasagna sheets, and spread over the remaining béchamel. Sprinkle over the cheese and bake for 30-40 minutes, until the pasta is tender and cheese is golden brown. Cover with foil if necessary during baking, to prevent cheese from burning.
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