Beef lasagne

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.