the food company



10 mins 


50 mins 




1 tbsp olive oil

2 celery stalks, thinly sliced

1 carrot, finely chopped

650g lean beef mince

1 tsp ground cumin

1 tsp ground cinnamon

2 tbsp tomato paste

2 x 400g cans whole peeled tomatoes

375g packet fresh lasagne sheets

250g sour cream

120 g cheddar cheese


1. Preheat oven to 200°C.
2. Heat the oil in a large saucepan over medium heat. Add the pasta, celery, and carrot, then cook, stirring, for 5-6 minutes until softened and lightly golden. Add mince and cook, breaking up any lumps with a wooden spoon, until browned for 5-6 minutes. Add spices and tomato paste and cook, stirring, for 2 minutes until fragrant. Add tomatoes and 1/2 cup water and simmer, stirring for 25 minutes or thickened—season to your liking.
3. Lay one-third of the lasagne sheets in a single layer over the base of a deep 20cm x 30cm baking dish, trimming to fit, then spoon over half the mince. Repeat the layers, then finish with a layer of lasagne sheets. Combine the cheese and sour cream in a bowl and season, then spoon evenly over the top.
4. Bake the lasagne for 20-25 minutes until golden and bubbling. Cut and serve with a salad.

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