500g jar bolognaise with chunky tomato, garlic & herbs pasta sauce
375g pkt fresh lasagne sheets
490g jar lasagne bechamel cheese sauce
250g pkt pre-grated 3 cheese blend
Salad leaves, to serve (optional)
Garlic bread, to serve (optional)
Method
Step 1 Heat oil in a frying pan over high heat. Add onion and cook, stirring, for 2 minutes or until soft and translucent but not coloured. Add sausage and cook, stirring, until browned. Add pasta sauce and stir to combine. Remove from heat.
Step 2 Spread half of the sausage mixture over the base of a 26x 20cm baking dish. Top with a sheet of pasta, cut to fit. Pour over half the bechamel. Scatter over one-third of the cheese. Top with a sheet of pasta, cut to fit. Repeat layering with the remaining sausage mixture, pasta and bechamel, finishing with a layer of bechamel. Scatter over remaining cheese and bake for 30 minutes or until pasta is tender and cheese is golden. Set aside to cool slightly for 5-10 minutes.
Step 3 Serve with salad and garlic bread, if using.