|Instant lasagna||8 Ounce (250 Gram)|
|Cheese sauce||1 Cup (16 tbs) (1 Quantity)|
|Parmesan cheese||4 Ounce, grated (125 Gram)|
|Mozzarella cheese||7 Ounce, grated (220 Gram)|
|For meat sauce|
|Olive oil||1 Tablespoon|
|Onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Button mushrooms||7 Ounce, sliced (220 Gram)|
|Lean beef mince||1 Pound (500 Gram)|
|Tomato sauce||2 Cup (32 tbs) (2 Quantities, Classic)|
|Chopped fresh mixed herbs/1 teaspoon dried mixed herbs||1 Tablespoon|
|Freshly ground black pepper||To Taste|
1. To make meat sauce, heat oil in a frying pan over a medium heat. Cook onion and garlic, stirring, for 3 minutes or until golden. Add mushrooms and cook for 5 minutes or until tender. Add beef and cook, stirring occasionally, for 10 minutes or until brown. Stir in tomato sauce (a) and herbs and bring to the boil. Reduce heat and simmer for 20 minutes or until sauce reduces and thickens. Season with black pepper.
2. Line the base of a greased 18 x 28 cm/ 7 x 11 in ovenproof dish with one-third of the lasagna, top with one-third of the meat sauce and one-third of the cheese sauce (b), then sprinkle with one-third of the Parmesan cheese. Repeat layers, finishing with a layer of Parmesan cheese.
3. Sprinkle top with mozzarella cheese (c) and bake at 180°C/350°F/Gas 4 for 1 hour or until lasagna is tender.