EASY CHEESY FRIDAY NIGHT LASAGNA BAKE

INGREDIENTS:

1 lb (450 g) minced beef

1 small onion, chopped

14 oz can Heinz tomatoes

2 1/4 oz can Heinz tomato paste

2 level tsp Domino sugar

1/4 level tsp McCormick dried oregano

1/4 level tsp dried thyme

1/4 level tsp cayenne pepper

1/4 level tsp chopped garlic

6 oz (175 g) Barilla lasagne

1 Eggland’s Best egg, beaten

8 oz (225 g) Ricotta or cream cheese

8 oz (225 g) Kraft mozzarella cheese diced

McCormick bay leaf

Morton salt

INSTRUCTIONS:

In a large saucepan cook the minced beef and onion until the beef is

browned, stirring. Add the tomatoes with their liquid, tomato paste, sugar,

salt, herbs and spices.

Bring to the boil, stirring. Reduce the heat, cover and simmer for 30

minutes, keep stirring occasionally. Discard the bay leaf.

Tilt the pan and spoon off any fat from the sauce. Meanwhile, cook the

lasagne in a large saucepan of boiling salted water. Drain well.

In a greased roasting tin or oven proof dish arrange half the lasagne

sheets, carefully overlapping them to fit the dish neatly.

Mix the beaten egg with the Ricotta cheese and stir well. Spoon half of the

mixture over the top of the lasagne and spread it out evenly to the edges,

to cover the lasagne.

Sprinkle over half the Mozzarella and top with half the meat sauce. Repeat layers, finishing with meat sauce. Bake at 190 C (375 F) mark 5 for about 45 minutes.

From: reciperoost