Homemade lasagne with a twist
1 hour 10 min
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!
8 people made this
Ingredients
Makes: 2 lasagnes
- 2 medium onions, chopped
- 3 to 4 garlic cloves, crushed
- oil as needed
- 900g minced beef or lamb
- salt and pepper to taste
- mixed herbs
- 1 (500g) jar Dolmio® tomato sauce for lasagne
- 800g tinned chopped tomatoes
- 200g mushrooms, chopped
- 1 splash red wine
- 1 tin Batchelors® condensed mushroom soup
- 1 (500g) jar Dolmio® creamy sauce for lasagne
- 1 splash milk
- 1 packet lasagne pasta sheets
- 225g grated cheese
Method
Prep:10min ›
Cook:50min ›
Extra time:10min resting ›
Ready in:1hr10min
- 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.
Substitution
Try making a chicken lasagne by using chicken mince and mixing with condensed chicken soup.
