Easy Homemade Lasagna
This easy homemade Lasagna is absolutely scrumptious, and the best part is it serves 8-10 people so you can cook once and eat twice. It also freezes and defrosts beautifully so you have that option with the leftovers too, it’s a real crowd pleaser and sure to impress your guests.
Hot tips –
I use dry lasagna sheets, but if you’re time poor you can always opt to use fresh which will halve the cooking time. I cheat and use store bought sachets but if you prefer to make your own béchamel you can do that, and also swap out the pork mince for beef if you prefer too.
1 brown onion
500g pork mince
2 cloves of garlic finely diced
1 tablespoon olive oil
1 tablespoon of Vegeta gourmet stock
1 large zucchini grated
2 carrots grated
6 button mushrooms halved and sliced
1 box of lasagna sheets
1 can of Heinz Big Red tomato soup
2 sachets of white sauce
2 cups of milk
1 cup of mozzarella
1 cup of grated tasty cheese
Pepper to season
Preheat oven to 190c fan forced.
To a large pan on high heat add the olive oil and cook the onion, mince and garlic for 3 minutes breaking it up with a wooden spoon as you go.
Add the vegeta and veggies, season with pepper and cook for two minutes.
Add the tomato soup plus half the can full of water and cook for 10-12 minutes stirring often until the sauce reduces and thickens.
While this is cooking make the white sauce and set aside.
To a large baking dish add a thin layer of the meat mixture and then a layer of lasagna sheets.
Add another layer of meat, white sauce, lasagna and repeat once more.
Top generously with cheese, cover with foil and bake for 40 minutes.
Remove the foil and bake for another 10 minutes or until the cheese is golden and bubbling.
* let stand for 10 minutes before slicing
Serve with garlic bread and a garden salad.