Serves
4
Prep Time
20 minutes
Cooking Time
70 minutes
Ingredients
- 500g extra lean beef mince
- 1 tablespoon oil
- 500g jar Leggo’s Pasta Bake with Creamy Tomato and Mozzarella
- ½ cup cream
- 300g fresh ricotta cheese, crumbled
- ¼ cup grated parmesan cheese
- ½ cup fresh basil leaves, chopped
- ½ x 375g packet fresh lasagne sheets
- 1 cup grated mozzarella cheese
- Fresh parsley leaves, for garnish
Leggo's Creamy Tomato and Mozzarella Pasta Bake 500g
Method
STEP 1Heat 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.
STEP 2
Meanwhile, combine ricotta, cream, parmesan and basil in a large bowl.
STEP 3
Spread ¼ cup 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.
STEP 4
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.
Tips
Serve lasagne with a side salad and toasted crusty bread.