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  • Easy
  • Serves 4
  • 57 mins cook

Lasagne pasta bake

To reheat, thaw, then cover with foil and bake for 30-40 minutes (or 20-30 minutes for smaller dishes).


Lasagne pasta bake

  • 1 tbsp olive oil
  • 1 onion, finely diced
  • 1 tsp crushed garlic
  • 500 g premium beef mince
  • 1 jar tomato and basil pasta sauce
  • 1 beef stock pot concentrate
  • 3/4 cup water
  • 250 g penne pasta
  • 1/2 cup milk
  • 2 tbsp cheese sauce mix
  • 1/4 cup sour cream
  • 1 tsp wholegrain mustard
  • 1/2 cup grated cheese, plus extra for topping if desired
  • sea salt and cracked pepper


Lasagne pasta bake

  1. Preheat the oven to 185°C. Heat the oil in a large frying pan and saute the onion, garlic and beef mince for 5 minutes until browned and fragrant.
  2. Add the pasta sauce, stock pot and water, then simmer for 20 minutes.
  3. Meanwhile, cook the pasta in plenty of boiling salted water for 10-12 minutes until al dente (slightly firm to the bite). Drain.
  4. In a small saucepan, whisk the milk, cheese sauce mix, sour cream and mustard over heat until simmering and thickened, then stir in the grated cheese. Taste and season as required.
  5. Toss pasta with mince sauce, then spoon into a large freezer-proof baking dish or 3 foil containers. Smooth top and pour over cheese sauce, then sprinkle with extra cheese if desired. Bake for 15-20 minutes or until golden and bubbling.


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