Best Simple Speedy Lasagna

Serves 6
  • 2 tbsp. olive oil
  • 1 onion, finely diced
  • 1 tsp. crushed garlic
  • 1 kg lean beef mince
  • 2 x 400g diced tinned tomatoes
  • 2 tsp. beef stock powder
  • 140g tomato paste (about ½ cup)
  • 2 tbsp. sweet chili sauce
  • 1 tsp. mixed herbs
  • 2 tsp. corn flour + 2 tablespoons water
  • 250g San Remo Large Instant Lasagna Sheets
  • 250g sour cream
  • ¾ cup Best Foods™ Real Mayonnaise
  • 2 eggs
  • ¼ cup cheese
  • 1 tsp. chopped fresh Italian Parsley Cracked pepper

Preparation time: 25 minutes

Cook time: 40-45 minutes

  1. Heat oil in a large saucepan or frying pan and sauté onion, garlic and mince until lightly browned.
  2. Add tomatoes, stock powder, sweet chili, herbs and paste and simmer for 15‐20 minutes until it forms a sauce consistency – thicken with combined corn flour and water if the mince is quite liquid, simmering for a further 2-­3 minutes.
  3. Whisk together the sour cream, mayonnaise and eggs. Pre‐heat oven to 175 degrees.
  4. Arrange half the mince in the base of the lasagna dish (approx. 19 x 30cm) then top with a layer of lasagna sheets.
  5.  Cover with half the mayonnaise mixture and repeat the layers, finishing with the mayonnaise mixture.
  6. Sprinkle over the cheese and bake for 40‐45 minutes until golden and the pasta sheets are tender.
  7. Sprinkle with chopped parsley and cracked pepper. Serve with salad.
Recipe by Jo Wilcox