750g lean beef mince
750g jar bolognese with chunky tomato garlic & herb pasta sauce
410g can rich and thick tomatoes with onion & garlic
200g bag shredded carrot
1 large beef stock cube, crumbled
2 teaspoons dried Italian herbs
250g packet instant lasagne sheets
500g bottle four cheese lasagne bake sauce
1 cup grated pizza cheese
Salad leaves, to serve
Heat a lightly oiled, large, deep frying pan over a high heat. Add beef. Cook, stirring to break up mince for about 10 minutes, or until browned.
Stir in bolognese sauce, tomatoes, carrot, stock cube, herbs and ¾ cup water. Season with salt and pepper. Bring to boil. Gently boil, stirring occasionally, for about 10 minutes, or until thick.
Spread ½ cup of the beef mixture over base of a greased 23cm x 32cm x 6cm deep, rectangular ovenproof dish (14-cup capacity). Arrange a layer of lasagne sheets over the top, trimming to fit. Spread with half the remaining beef mixture. Repeat layering with remaining lasagne sheets and beef mixture, finishing with a layer of lasagne sheets.
Pour cheese sauce evenly over lasagne. Sprinkle with cheese. Cover tightly with a sheet of greased foil.
Cook in a moderate oven (180C) for 45 minutes. Remove foil. Cook for a further 15 to 20 minutes, or until top is golden and lasagne is tender.
Serve with a salad leaves.