By Rachel Xie INGREDIENTS 650g lean minced beef 680ml Prego Fresh Mushroom Pasta Sauce 325g cottage cheese 500g grated mozzarella 120g grated parmesan 2 eggs 1 tbsp dried basil leaves 1 tbsp dried parsley flakes Coarse ground black pepper, to taste 9 oven-ready lasagne sheets DIRECTIONS 1. Brown the beef in a saucepan over medium-high heat for 5min. Drain the beef. Add the pasta sauce and simmer for 10min, stirring occasionally. Set aside. 2. Mix the cottage cheese with 375g mozzarella, 60g parmesan, the eggs, basil leaves, parsley flakes and black pepper. Set aside. 3. Spread of the pasta sauce over the bottom of a 23x13cm baking dish. 4. Place three lasagne sheets side by side (they can overlap), then add of the cheese mixture, followed by of the pasta sauce, spreading each layer evenly. 5. Repeat step 4 and top with the last three lasagne sheets. Spread the remaining pasta sauce and top evenly with the remaining mozzarella and parmesan. 6. Cover the lasagne with aluminium foil to prevent the cheese from burning before the bottom layers can cook through, and bake in a preheated 175 deg C oven for 1 hour. Remove the foil and bake for another 15min to get a golden-brown cheese crust. 7. Remove the lasagne from the oven and let it rest for at least 30min before serving. If you serve the lasagne when it’s too hot, the middle layers will be too soft to hold together.