- Serves 8+
- Preparation Time 15MINS
- Cook Time 01HR 30MINS
1 tbs olive oil
1 large onion, diced
3 cloves of garlic, crushed
1.5kg beef mince
500ml (2 cups) Campbells Real Stock- Beef No Added Salt
1 can of Campbells Condensed Tomato Soup
2 tbs Italian dried herb mix
2 x 400g cans crushed tomatoes
375g jar tomato paste
1/3 cup plain flour
3 cups of milk
2 x 250g packets dried instant dried lasagna sheets
1 cup grated parmesan cheese
1 cup mozzarella cheese
STEP 1 Preheat oven to 180C.
STEP 2 Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes or until soft.
STEP 3 Increase heat to high, add beef mice and cook for 10 minutes or until brown. Stir in Campbells Real Stock; reduce heat to medium and cook, uncovered for 10 minutes.
STEP 4 Add Campbells Condensed Tomato Soup, herbs, tomatoes and tomato paste and cook, uncovered for a further 5 minutes.
STEP 5 Whilst the sauce is simmering, in another large saucepan, melt the butter over medium heat. Remove from heat and stir in the flour. Return to heat and cook for 2 minutes, stirring constantly. Remove from heat and slowly mix milk in, little by little until absorbed each time. Once all milk is in bring to the boil and cook for 10 minutes or until sauce thickens and coats the back of the wooden spoon.
STEP 6 Spread one cup of meat sauce on the base of a large baking tray, the top with a little bit of cheese, then lasagne sheets, breaking to fit if necessary. Then repeat, meat sauce, cheese, white sauce, lasagne sheets. Continue this process finishing with white sauce then top with cheese.
STEP 7 Bake in oven for 40- 45 minutes.