Prep time 5 mins Cooking time 1 hour plus 10 mins standing time Serves 4 2 tsp olive oil 1 brown onion, finely chopped 2 garlic cloves, crushed 600g lean minced beef 750g bottle tomato pasta sauce, plus extra for serving 1/2 cup beef stock 1 tsp caster sugar 250g dried lasagne pasta sheets 2 cups thickened cream 2 cups grated Cheddar cheese 1/4 cup grated Parmesan cheese
1 Heat the oil in a heavy-based pan over medium heat. Add the onion and garlic and sauté for 3 minutes or until the onion is tender.
2 Add the mince. Cook, stirring with a wooden spoon to break up any lumps, for 8 minutes or until browned.
3 Add the sauce, stock and sugar. Season with salt and pepper, bring to the boil then reduce the heat to low and simmer, uncovered, for 40 minutes or until the sauce has thickened and the mince is cooked. Remove from the heat.
4 Preheat the oven to 180°C. Lightly grease a 7cm-deep, 25cm (base) square baking dish. Spoon 1/2 cup mince mixture over the base of the dish. Arrange a quarter of the pasta sheets over the meat mixture, breaking sheets to fit. Spoon one-third of the remaining mince mixture over the pasta sheets. Drizzle with 1/2 cup of cream. Sprinkle with 1/2 cup of cheese. Repeat until all the mixture is used.
5 Sprinkle with Parmesan, cover with foil and bake for 45 minutes.
6 Remove the foil then bake for 15 minutes more or until the pasta is tender and the cheese is golden. Let it stand for 10 minutes, then cut it into portions.
7 Spoon some tomato sauce over the top and serve immediately.