Easy Beef Lasagne (Dolmio Version)
Ingredients (9)
- lean beef mince500 g
- dolmio® thick tomato lasagne sauce505 g
- dolmio® béchamel lasagne sauce490 g
- ready-to-use lasagne sheets6
- cheddar or mozzarella cheese75 g
- closed cup mushrooms150 g
- mixed italian herbs1 tsp
- black pepper
- fresh basil or parsley
Method
- 1
Preheat the oven to 200°C (180°C fan).
- 2
Heat a large frying pan over medium-high heat.
- 3
Add the beef mince and cook until browned, breaking up any lumps.
- 4
If using mushrooms, add them now and cook for 3–4 minutes.
- 5
Stir in the Dolmio Thick Tomato Lasagne Sauce.
- 6
Simmer for 5 minutes.
- 7
Remove from the heat.
Notes & variations
Spoon half of the meat sauce into a 26 × 20 cm baking dish. Arrange 3 lasagne sheets over the meat sauce. Spread half of the Dolmio Béchamel Sauce over the pasta sheets. Repeat the layers: Remaining meat sauce Remaining lasagne sheets Remaining béchamel sauce Sprinkle the grated cheese evenly over the top. Bake for 30 minutes, or until the cheese is golden and bubbling. Allow the lasagne to rest for 5–10 minutes before slicing and serving. Garlic bread Caesar salad Mixed green salad Roasted vegetables Garlic mushrooms Use ready-to-bake lasagne sheets that do not require pre-cooking. Replace the beef mince with turkey, pork or chicken mince for a lighter version. For a vegetarian option, substitute plant-based mince or a mixture of mushrooms, lentils and vegetables. Add spinach between the layers for extra vegetables. A mixture of Cheddar, Mozzarella and Parmesan gives a richer cheesy topping. Leftovers keep well in the refrigerator for 3–4 days and freeze for up to 3 months.
Nutrition
estimated| Per | 1 serving | 6 servings |
|---|---|---|
| Calories | 279 kcal | 1674 kcal |
| Carbs | 4.3 g | 25.8 g |
| Protein | 26.3 g | 157.8 g |
| Fat | 16.9 g | 101.4 g |
| Fibre | 1.3 g | 7.8 g |