So there’s a time for baking everything from scratch and there’s a time for using shortcuts. When we’re spending time as a family, sometimes shortcuts are good! I made this dish this week using a jar of all nature Arrabbiata sauce. I have to say, I rarely use jars of sauce now but I had this one in my cupboards and I hate waste! I also had some whole wheat lasagna sheets to eat up so used them too! It’s basically a left over lasagna/pasta bake :-p.
Salt and Pepper to season
1 large chopped onion
500g beef mince (lowest fat content you can find)
1 jar of all natural Arrabbiata Sauce
5 whole wheat lasagna sheets
2 cups of Bechamel sauce (see previous lasagna post!)
1/4 parmesan to sprinkle on top
1/2 cup sharp cheddar cheese to sprinkle on top
Cook the chopped onion in a splash of olive oil in a large pan until slightly brown. Add the mince and season. Cook until brown. Add the jar of Arrabbiata sauce and simmer for 15 minutes. Pour the sauce and meat mixture in an oven proof dish. Lay the lasagna sheets on top (follow the directions on the pack for the cooking instructions for the lasagna sheets – some require cooking before using in the lasagna), pour the white sauce over the sheets. Sprinkle the cheeses on top. Cook in a preheated oven for 25 minutes or until the top is brown and the sides are bubbling. Can be eaten right away or reheated when needed!