Curtis Stone's easy lasagne
Try this 5-ingredient family favourite from Curtis Stone. The secret to this tasty dinner is Italian style beef and pork mince and lots of cheese.
Note: + 10 mins resting time
- 500g Cook with Curtis Italian Recipe Beef & Pork Mince
- 2 x 500g jars tomato pasta sauce
- 8 instant dried lasagne sheets
- 2½ cups (250g) shredded mozzarella, divided
- ⅓ cup (25g) finely grated parmesan, divided
Position a rack in top third of oven and preheat oven to 190°C (170°C fan-forced). Heat a large non-stick frying pan over high heat. Add the mince and cook, stirring to break up lumps, for 3 mins or until cooked through. Add the pasta sauce and ½ cup (125ml) water. Season with salt and pepper.
Spoon about ¾ cup of the mince mixture over a 20cm x 24cm baking dish and reserve another ¾ cup mince mixture for the top. Place 2 lasagne sheets in the dish. Spread with 1½ cups mince mixture, then sprinkle with ½ cup (50g) mozzarella and 1 tbs parmesan. Repeat twice to make 2 more layers.
Top with the remaining 2 lasagne sheets and spread with reserved mince mixture. Cover the dish with foil.
Bake for 30 mins or until the pasta is tender. Uncover and sprinkle with remaining 1 cup (100g) mozzarella and 1 tbs parmesan. Bake for 15 mins or until mozzarella melts and is browned. Set aside for 10 mins to rest before serving.