1.Heat oil in pan; cook onion and garlic, stirring, until onion is soft. Add beef; cook, stirring, until well browned.
2.Stir in pasta sauce, cook until heated through; remove from heat.
3.Line shallow oiled 20cm x 30cm ovenproof dish with a layer of pasta, top with one-third of meat mixture. Spread with one-third of combined ricotta cheese and milk; sprinkle with one-third of mozzarella cheese. Repeat layering, finishing with pasta; pour over cream, sprinkle with parmesan cheese. Bake in moderate oven about 40 minutes or until pasta is tender. Cover lasagne with foil during cooking if surface begins to brown too quickly.
Recipe can be made 2 days ahead. Store covered, in refrigerator. Not suitable to freeze or microwave.Note