Heat oil in a large frypan over high heat. Cook mince for 5 minutes or until browned. Add ¾ jar of Leggo’s Pasta Bake and bring to the boil. Remove from heat.
Meanwhile, combine ricotta, cream, parmesan and basil in a large bowl.
Spread ¼ cup of beef mixture over the base of a 27cm x 20cm deep lasagne dish. Cover with a layer of lasagne sheets, half the beef mixture and second layer of lasagne sheets. Top with ricotta mixture and a third layer of lasagne sheets. Finish by layering remaining beef mixture and a final layer of lasagne sheets.
Spoon remaining Leggo’s Pasta Bake sauce evenly over the top layer of lasagne sheets and sprinkle with mozzarella. Cover with baking paper and foil and bake in a preheated oven at 180°C for 40 minutes. Remove cover and return to oven for a further 20 minutes until cheese is golden. Stand for 5-10 minutes before serving. Garnish with parsley leaves.