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Week night beef lasagne

Prep

0-15 mins

Total

1 HR

Servings

5 servings

Here’s the new easy when it comes to lasagne. A hassle-free recipe that you can easily make midweek! With a delicious tomato sauce, no pre-cooking of pasta and a super smooth cheesy sauce, it really doesn't get any simpler. Any leftovers taste great for lunch or simply freeze for another night!

Ingredients

  • 1

    Onion, chopped

  • 500

    g

    Lean beef mince

  • 200

    g

    Mushrooms, chopped

  • 525

    g

    Jar Heinz [SERIOUSLY] GOOD™ rich tomato lasagne bake

  • 8-10

    Sheets dried lasagne pasta

  • 500

    g

    Heinz [SERIOUSLY] GOOD™ four cheeses creamy lasagne bake

  • 1/4

    cup

    Grated parmesan cheese

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Heinz® [SERIOUSLY] GOOD® Rich Tomato Lasagne Bake Sauce 510g
Heinz

Heinz® [SERIOUSLY] GOOD® Rich Tomato Las...

Heinz® [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake Sauce 500g
Heinz

Heinz® [SERIOUSLY] GOOD™ Four Cheeses Cr...

Instructions

  1. Step 1

    Heat a dash of oil in a lidded frying pan over medium heat. Add onion and cook until it starts to soften. Increase the heat and add the mince and brown, breaking up the mince with a fork if necessary.

  2. Step 2

    Add the mushrooms and cook a further minute. Pour over HEINZ [SERIOUSLY] GOOD™ Rich Tomato Lasagne Bake . Bake, stir and bring the sauce to the boil. Reduce the heat to low, cover and simmer for 20 minutes. Remove from the heat.

  3. Step 3

    Preheat oven to 180°C (fan assisted). Grease a 2L lasagne-style ovenproof dish. Place a layer of dried lasagne pasta sheets on the base of the dish to cover.

  4. Step 4

    Spoon over half the mince mixture. Place another layer of lasagne pasta sheets on the mince. Spoon over remaining mince. Top with a final layer of lasagne pasta sheets

  5. Step 5

    Pour over HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake . Sprinkle over the grated Parmesan cheese. Bake for 25–30 minutes or until the top is golden and pasta is cooked. Serve with a crisp green salad on the side.

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