• 1kg beef mince
• 2 x 575g jars tomato and basil pasta sauce
• 1 cup beef stock
• 250g packet instant dried lasagne sheets
• 125g grated parmesan cheese
• 300ml tub light cooking cream
• Mixed salad leaves, to serve
Heat an oiled, large deep non-stick frying pan over a high heat. Add the mince. Cook, stirring, breaking up mince, for 10 minutes, or until cooked. Stir in pasta sauce and stock. Bring to a boil. Simmer the sauce, uncovered, stirring occasionally, for about 20 minutes, or until thickened.
Grease an ovenproof dish (14-cup capacity). Cover base with some of the lasagne sheets, breaking to fit. Spread with a quarter of the meat sauce. Sprinkle over 2 tblsps parmesan. Repeat to make three more layers.
Combine remaining cheese with the cream in a jug. Season with salt and pepper. Pour over the top. Cover with greased foil.
Cook in a moderately hot oven (190°C) for 25 minutes. Remove foil. Cook a further 20 minutes, or until top is browned. Stand for 15 minutes.
Serve lasagne with salad leaves.