No need to make a bechamel sauce when you have a tub of spreadable cream cheese on hand.
1 cup frozen diced onions
500g lean beef mince
500g jar tomato pasta sauce with red wine and garlic, Raguletto
1 teaspoon dried mixed herbs
4 fresh lasagna sheets
250g tub spreadable cream cheese
1/2 cup milk
2 cups grated mozzarella
Preheat oven to 180C (160C fan forced). Grease a 2.5L capacity ovenproof dish with cooking spray. Heat 1 tablespoon oil in a frying pan over high heat. Add onion and cook for 2 min. Add mince, breaking up lumps with a spoon, for 5 min or until browned.
Add the pasta sauce, rinse jar with ½ cup water and add to the pan with the herbs, bring to the boil. Reduce heat to medium and cook, uncovered, for 8 min. Meanwhile, whisk cream cheese and milk in a saucepan over medium heat until well combined. Season with white pepper to taste.
Spoon 1/4 of the meat sauce over the base of dish. Top with 1 lasagna sheet, trimming to fit. Spoon another 1/4 of meat sauce over pasta then drizzle with 1/4 of the cream sauce and sprinkle with 1/4 of the mozzarella. Lay another sheet of pasta on top. Repeat layers twice more times finishing with cream sauce and mozzarella. Season with pepper and bake in the oven for 20-25 min or until golden. Stand for 10 min before cutting into squares to serve. Serve with a simple green salad dressed with French dressing.