Leah Itsines' Lasagna

Prep Time	35 minutes
Cook Time	30 minutes
Baking Pan	Enamel Oblong Baking Dish 2.5L
Serves	6-8 people

Ingredients

600g beef mince
200g ham, diced
375g packet of lasagne sheets
4 large garlic cloves, crushed
1 long red chilli, deseeded and sliced
1 large brown onion, diced
2 celery stalks, diced
1 carrot, diced
4-5 mushrooms, diced
700ml passata sauce
700ml water or chicken stock
Salt and pepper, to taste
1 tsp dried oregano
1/2 tsp mustard powder
10 basil leaves
2 cups of mozzarella cheese
1 cup parmesan cheese
2 tbsp olive oil

Recipe created by Leah Itsines

Step 1

Pre-heat oven to 180 degrees celsius and heat a deep pot with olive oil over a medium heat.

Step 2

Add onion, garlic, chilli, celery, mushrooms and carrot into the pot and stir for 2-3 minutes, or until onion is translucent.

Step 3

Add beef mince into the pot and using your coking utensil, break the mince up into small pieces. Cook until all water has evaporated from the bottom of the pot.

Step 4

Once beef is cooked, add passata sauce, water, salt, pepper, oregano, mustard powder, ham and basil leaves. Leave to simmer for 30 minutes.

Step 5

Depending on what lasagne sheets you use, cook according to packet instructions. In a deep dish, spoon a small amount of the sauce onto the bottom, edge to edge to ensure nothing sticks. Layer the sheets on the bottom, then top with a layer of sauce and a layer of mozzarella.

Step 6

On the next layer, add sheets, sauce and top this time with parmesan (whilst layering, change between mozzarella and parmesan). Continue layering until you reach the top.

Step 7

Cover with alfoil and place into the oven for 30 minutes. Serve hot!

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