1 tsp. chopped fresh Italian Parsley Cracked pepper
Preparation time: 25 minutes
Cook time: 40-45 minutes
Heat oil in a large saucepan or frying pan and sauté onion, garlic and mince until lightly browned.
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.
Whisk together the sour cream, mayonnaise and eggs. Pre‐heat oven to 175 degrees.
Arrange half the mince in the base of the lasagna dish (approx. 19 x 30cm) then top with a layer of lasagna sheets.
Cover with half the mayonnaise mixture and repeat the layers, finishing with the mayonnaise mixture.
Sprinkle over the cheese and bake for 40‐45 minutes until golden and the pasta sheets are tender.
Sprinkle with chopped parsley and cracked pepper. Serve with salad.