Name: Easy lasagne
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large (200g) brown onion, chopped finely; 2 clove garlic, crushed; 750 gram beef mince; 700 gram jar provvista sugo classica (italian cooking sauce); 1 teaspoon dried oregano leaves; salt and freshly ground black pepper; 425 gram prepared boscaiola or carbonara sauce; 375 gram packet fresh lasagne sheets; 2 cup (220g) shredded pizza cheese (mozzarella and parmesan)

Easy lasagne

Easy peasy bolgonese.

Serves 4

Prep

20M

Cook

Total

1H 20M

You’ll have everyone gobbling up this simple yet tantilising Italian classic. With tomato sauce, oregano, pasta and mince there is no going wrong with this flavour combination.

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Ingredients

1 tablespoon olive oil

1 large (200g) brown onion, chopped finely

2 clove garlic, crushed

750 gram beef mince

700 gram jar provvista sugo classica (italian cooking sauce)

1 teaspoon dried oregano leaves

salt and freshly ground black pepper

425 gram prepared boscaiola or carbonara sauce

375 gram packet fresh lasagne sheets

2 cup (220g) shredded pizza cheese (mozzarella and parmesan)

Method

1.Preheat the oven to moderately hot, 200°C (180°C fan-forced).

2.Heat oil in a large saucepan or deep frying pan; cook onion and garlic for about 5 minutes or until onion softens. Add mince, cook, stirring, until mince changes colour. Stir in the sauce and oregano; simmer, covered, for about 10 minutes or thickened slightly. Season to taste with salt and pepper.

3.Grease a 2.5-litre (10-cup) capacity ovenproof dish. Spread 1/3 cup boscaiola sauce over base of dish. Layer two pasta sheets, 1/4 of the meat sauce and 1/4 cup of the cheese. Repeat layering, starting with pasta sauce and ending with cheese (you will have four layers in total). Top the final layer with remaining boscaiola sauce and remaining cheese.

4.Bake lasagne, uncovered, for about 40 minutes or until the top is browned and pasta is tender. Stand for 10 minutes before cutting.

Suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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