In less than 20 minutes, you’ll either be feeding a family of four or having leftovers for the week (that will make the whole office envy you).  
 
Looking for a meatless Monday/vegetarian option? You can easily replace the mince with lentils, chopped vegetables or crumbled tofu. There are plenty of gluten free lasagna sheet options and dairy free cheeses. This meal can be altered to please all!  
 

Ingredients 

• 1 brown onion  
• 1 large carrot  
• 2 tbsp olive oil  
• 1 clove garlic  
• 500g beef mince 
• 1 tsp oregano 
• 1 tsp thyme  
• 700g passata  
• 1 cup beef stock 
• 1 packet uncooked lasagna sheets 
• 200g light ricotta (optional) 
• 100g shredded cheddar cheese  
• Fresh basil 
• Chilli flakes (optional)  

Method 

1. Finely dice brown onion and carrot  
2. Add olive oil, onion and carrot to a pan, cook for 2 mins until sauteed 
3. Add the mince to the pan and top with the oregano and thyme 
4. Once the beef has browned add the passata and beef stock. Stir for 2 minutes. 
5. Split the lasagna sheets over the mince and cook covered for 6 minutes  
6. Meanwhile, heat the grill to 180 degrees celsius  
7. Remove the lid and add ricotta and shredded cheese 
8. Place under the grill for 2-3 mins untill the cheese is bubbly and brown  
9. Serve with basil and chilli flakes