Louise’s secret rainbow lasagne
- Preparation time 20 minutes
- Cooking time 35 minutes
- Serves 6
Ingredients
- oil for cooking
- 800g lean beef mince
- 575g jar of tomato based pasta sauce
- 500g packet of frozen peas, corn and capsicum
- 375g packet of fresh lasagne (approx 8 sheets)
- 420g tin tomato soup
- 1 cup reduced-fat grated cheese
Method
- Preheat the oven to 180°C.
- Heat oil in a large non-stick saucepan over medium to high heat. Add the mince and cook for 6 minutes or until cooked completely, breaking up any lumps with a wooden spoon.
- Add the pasta sauce and frozen vegetables and simmer for 3 minutes until the vegetables are heated through.
- Lightly oil a 12-cup baking dish and line the base of the dish with a sheet of lasagne and top with a layer of sauce
- Alternate layers until all the sauce is used up, finishing with a lasagne sheet.
- Pour the soup over the assembled lasagne and top with a layer of cheese.
- Cook for 30–35 minutes or until golden on top.
HINT: It's tempting to make thick layers of sauce, but it actually works best with thin layers between each sheet. When cooked, the lasagne will stand up and keep its shape.
Nutrition
| ANALYSIS per serve | 6 |
|---|---|
| Energy kJ (Cal) | 2305 |
| Carbohydrate (g) | 39 |
| Protein (g) | 54 |
| Fat (g) | 18 |
| Saturated fat (g) | 7 |
| Fibre (g) | 8 |
Australian Institute of Sport - From the "Survival for the Active Family" cookbook
05 Nov 2018
HINT: It's tempting to make thick layers of sauce, but it actually works best with thin layers between each sheet. When cooked, the lasagne will stand up and keep its shape.
, Bakes and Grills,Pasta, survival-for-the-active-family
Bakes and Grills,Pasta