1 cup frozen diced onions
2 teaspoons bottle crushed garlic
500g lean beef mince
4 fresh lasagne sheets, cut into large bite size pieces
575g chunky tomato pasta sauce with red wine
400g can finely chopped tomatoes
½ cup each grated mozzarella and parmesan
½ cup fresh ricotta
Heat 1 tablespoon olive oil in a medium non-stick frying pan over medium high heat. Add onion and garlic, cook 2 min. Add mince and cook, breaking up lumps, for 5 min or until browned.
Place the lasagne pieces over the mince and add the pasta sauce, diced tomatoes and 2/3 cup water. Stir roughly to combine and season with pepper. Cover with a lid and simmer over a medium heat for 10-12 min or until pasta is tender and liquid has been mostly been absorbed.
Add half the mozzarella and parmesan to the sauce and stir roughly to combine. Turn off the heat and sprinkle with remaining cheeses then dollop with ricotta. Cover with lid and stand for 3 min or until cheeses have melted. Serve with a salad.