Cheat’s Lasagna

This Cheat’s Lasagna is the ultimate comfort meal — no béchamel, no fuss — just simple layering and bold flavor. Perfect for a make-ahead meal.

🍽 Serves: 4 - 6

⏱ Prep Time: 10 minutes

⏱ Cook Time: 45 minutes for the spaghetti sauce, 30 minutes cooling time, 45 minutes for oven baking the lasagna

⏱ Resting Time: 15 minutes

⏱ Total Time: 2 hours 15 minutes

Ingredients

For the Sauce:

• 500g beef mince

• 2 large carrots, grated

• 2 heaped tablespoons tomato paste

• 500g Dolmio pasta sauce (Italian herbs & garlic recommended)

• 1 heaped teaspoon crushed garlic

• 2 heaped teaspoons chicken stock powder

• Water (to fill ¾ of the pasta sauce jar)

• 2 tablespoons dried parmesan cheese

For the Lasagna:

• 1 packet (375g) instant pasta sheets

• 250ml thickened cream

• 2 cups grated tasty cheese

• ¼ cup grated parmesan cheese

• Fresh basil, to serve (optional)

🥘 You will need a deep-sided casserole dish, approx. 30 x 20 cm.

Method

For the Bolognese Sauce:

1. In a large pan over high heat, add the mince and grated carrots. Cook, stirring and breaking up the mince with a large spoon, until the meat has changed color and is no longer pink.

2. Add the tomato paste and continue to cook, stirring constantly, for 3 minutes to cook out its raw flavor. Add the crushed garlic and cook for a further 1 minute until fragrant.

3. Reduce the heat to low. Pour in the pasta sauce. Fill the empty pasta sauce jar ¾ full with water, add the chicken stock powder, seal the lid, and shake vigorously to dissolve. Pour this liquid into the pan. Add the dried parmesan cheese and stir everything to combine.

4. Allow the sauce to simmer gently over low heat for 45 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.

5. Once cooked, remove the sauce from the heat and let it cool for about 30 minutes. This step is crucial for easier assembly.

To Assemble the Lasagne:

1. Preheat your oven to 180°C (350°F).

2. Spread a thin layer (approximately ⅓ cup) of the mince sauce over the base of your casserole dish.

3. Add a single layer of instant pasta sheets, breaking them to fit the dish as needed. Pro Tip: Avoid overlapping the sheets too much, as this can prevent them from cooking evenly.

4. Spread a thin layer of cream over the pasta sheets. Follow with a sprinkle of grated tasty cheese to cover, then a light sprinkle of parmesan cheese.

5. Add a layer of the Bolognese sauce to cover the cheese.

6. Repeat the process (pasta sheets → cream → cheeses → sauce) until the dish is nearly full. Ensure your final layer is a layer of pasta sheets.

7. Cover this final layer of pasta with a generous layer of cream, ensuring every bit of pasta is covered to prevent drying out. Sprinkle over the remaining tasty and parmesan cheeses.

8. Cover the dish loosely with foil, tenting it so it doesn't touch the cheese. Bake for 40 minutes. Remove the foil and bake for a further 15 minutes, or until the top is golden and bubbly.

9. Remove the lasagne from the oven and let it rest for at least 15 minutes before slicing and serving. This allows the layers to set perfectly.

Tips:

• You may not need all the lasagna sheets, it depends how they fit into your dish.

• You may need more cheese, it depends how cheesy you like your lasagna.

• The spaghetti sauce is delicious with your favorite pasta, as a pizza topping or as a topping for chicken parmigiana.

• Supermarkets sell bags of grated carrots - saves you mess and time!

• The pasta sauce freezes very well.

• You can freeze the assembled uncooked lasagna. Defrost in the fridge over night before bringing to room temperature before cooking as above.