About this recipe:This is a simple recipe that makes 2 tasty lasagnes, great for freezing down and storing in the freezer. The twist being I have added a tin of Batchelors® condensed tinned soup to the white sauce!
Fry the onions and garlic in a little oil in a hot frying pan until browned, about 5 minutes.
Add the mince, salt, pepper and mixed herbs and mix the onions and garlic well into the meat. Cook for 5 minutes or until the meat is browned; drain the liquid from the mince.
Add the Dolmio tomato sauce, chopped tomatoes, mushrooms and add a splash of red wine to taste. Leave to simmer on a medium heat for 20 to 30 minutes until most of the liquid has evaporated. Taste and season more if needed.
Preheat the oven to 180 C / Gas 4.
Meanwhile mix the condensed soup with the creamy lasagne sauce in a bowl. Mix well, as the soup is quite thick. Add a few splashes of milk to make sure the sauce is the same consistency as the lasagne sauce was.
Layer the lasagne (This will make 2 lasagnes). You can layer whatever order you prefer, but I layer the mince then the pasta white sauce and a sprinkle of cheese, then repeat the steps once more with lots of cheese on top.
Bake in the preheated oven for 30 to 40 minutes until the cheese on top is golden. Serve with garlic bread.
Try making a chicken lasagne by using chicken mince and mixing with condensed chicken soup.