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Week Night Beef Lasagne

 Week Night Beef Lasagne
Prep Time
10 minutes
Cook Time
45-50 minutes
4-5 servings
What You Need
Here’s the new easy when it comes to lasagne. A hassle-free recipe that you can easily make midweek! With a delicious tomato sauce, no pre-cooking of pasta and a super smooth cheesy sauce, it really doesn’t get any simpler. Any leftovers taste great for lunch or simply freeze for another night!
1 onion, chopped
500g lean beef mince
200g mushrooms, chopped
8–10 sheets dried lasagne pasta
¼ cup grated Parmesan cheese
Make It
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Heat a dash of oil in a lidded frying pan over medium heat. Add onion and cook until it starts to soften. Increase the heat and add the mince and brown, breaking up the mince with a fork if necessary.
Add the mushrooms and cook a further minute. Pour over HEINZ [SERIOUSLY] GOOD™ Rich Tomato Lasagne Bake . Bake, stir and bring the sauce to the boil. Reduce the heat to low, cover and simmer for 20 minutes. Remove from the heat.
Preheat oven to 180°C (fan assisted). Grease a 2L lasagne-style ovenproof dish. Place a layer of dried lasagne pasta sheets on the base of the dish to cover.
Spoon over half the mince mixture. Place another layer of lasagne pasta sheets on the mince. Spoon over remaining mince. Top with a final layer of lasagne pasta sheets
Pour over HEINZ [SERIOUSLY] GOOD™ Four Cheeses Creamy Lasagne Bake . Sprinkle over the grated Parmesan cheese. Bake for 25–30 minutes or until the top is golden and pasta is cooked. Serve with a crisp green salad on the side.
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