Preparation time : 10 minutes
Cooking time : 45 minutes
Total time : 55 minutes 55 minutes
Serves : 4
- Butter for greasing
- 2 tbsp olive oil
- 275g pack Waitrose Portabella Mushrooms, sliced
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 2 cloves garlic, crushed
- 400g pack Waitrose Aberdeen Angus Beef
- Mince 10% Fat
- 500g passata
- 1 x 28g Knorr Beef Stock Pot
- 300g pack essential Waitrose Fresh Lasagne Sheets
- 350g tub fresh Waitrose Four Cheese Sauce
- 1 tbsp grated Parmigiano Reggiano
Method
1. Preheat the oven to 190ºC, gas mark 5 and butter a medium-sized baking dish. Heat 1 tbsp of the oil during a large frypan over a medium heat. Add the mushrooms and fry for 3–4 minutes, then remove from the pan and put aside . Add the remaining oil to the pan and fry the onion and carrot for 3–4 minutes, then add the crushed garlic and fry for an additional minute.
2. Add the meat mince, stirring over a medium-high heat for 3–4 minutes until browned, then add the passata and stir through the Knorr Stock Pot.
3. Cover the bottom of the baking dish with a single layer of lasagne sheets. Spoon on a layer of meat sauce, then a layer of 4 white sauce and scatter over some mushrooms. Arrange a layer of lasagne sheets on top of the mixture and repeat the layers to the top of the dish, finishing with a layer of lasagne sheets topped with the remaining cheese sauce and a sprinkling of Parmigiano Reggiano.
4. Bake for 30–35 minutes. Cover with foil towards the top , once the highest is golden brown. Allow to face for a couple of minutes before serving.
Make individual portions of the lasagne in small pie dishes. They look really appealing and you'll freeze them too. Simply defrost completely before heating through within the oven.
