Ingredients
The following ingredients have 6 Servings
- 500 g of mince beef
- 1 onion chopped finely
- 2 cloves of garlic
- 2 bacon rashers
- 1 carrot grated
- 1 stick of celery - chopped finely
- 300 g of mushrooms - chopped finely
- 440 g tin of tomato soup
- 2 tablespoons of tomato paste
- 1/4 cup of tomato relish
- 1 teaspoon of dried mixed herbs
- 1 box of Instant Lasagna sheets
Instruction
- Place the chopped onion, crushed garlic and sliced bacon into a large saucepan. Cook for 3 - 4 minutes or until the onion begins to turn translucent.
- Add the mince beef and use a spoon to break up any lumps and mix in with the bacon and onion. Cook for a further 3 minutes or until the meat begins to brown.
- Add the grated carrot, sliced celery and mushrooms and mix to combine. Cook for another 3 - 4 minutes or until the carrot and celery begin to soften.
- Add the tomato soup, tomato paste and tomato sauce along with the dried mixed herbs. Mix all of the ingredients together and reduce to a medium/low heat before covering your saucepan and cook for 35 minutes. Check every 10 minutes and give it a good stir.
- In the meantime, make your cheese sauce by placing all of the ingredients into a small saucepan. Turn the heat onto medium and cook for approximate 7 minutes or until all the ingredients have combined and the cheese sauce begins to thicken.
- Preheat your oven to 180 degrees and take out a large lasagna dish.
- Place a layer of pasta on the bottom of the dish and add 1/3 of the meat sauce. Place another layer of pasta on top before adding another 1/3 of the meat sauce on top. Repeat until you have used all of your meat sauce and have a layer of pasta on top.
- Pour the cheese sauce over the layer of pasta on top and place the baking dish into the oven to cook for 35 - 40 minutes.
