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

1. Preheat the oven to 180°C.
2. 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.
3. Add the pasta sauce and frozen vegetables and simmer for 3 minutes until the vegetables are heated through.
4. 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
5. Alternate layers until all the sauce is used up, finishing with a lasagne sheet.
6. Pour the soup over the assembled lasagne and top with a layer of cheese.
7. 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

Australian Institute of Sport - From the "Survival for the Active Family" cookbook05 Nov 2018HINT: 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-familyBakes and Grills,Pasta