1. Heat ELECTRICE FRYPAN on setting 10 and add oil, heat for 1 minute and add onion. Cook 1-2 minutes and add half the mince. Cook stirring until mince is brown and crumbly. Add remaining mince and repeat.
  2. Stir in pasta sauces; reduce heat to heat setting 8 and simmer for 15 minutes.
  3. Preheat oven to 200C (180C fan-forced)
  4. Mix together ricotta and cooking cream; spoon out 1 cup of ricotta sauce and set aside for the top layer and reserve ΒΌ cup of grated cheese.
  5. Use an 8 cup ceramic baking dish and spoon a quarter of the meat sauce into the base of the dish. Layer with a few spoonfuls of ricotta mixture and a scattering of cheese. Top with lasagne sheets to cover the whole surface. Repeat until all the meat sauce, ricotta sauce and  lasagne sheets have been used up.
  6. Pour over reserved ricotta sauce and spread over the top evenly to cover. Sprinkle over remaining cheese and bake in oven for 45-50 minutes or until pasta is cooked and top is golden and crisp.
  7. Serve with toss green side salad.



A good way to increase your vegetable intake is to add 1 grated carrot and/or zucchini to the meat before adding pasta sauce. Cook as per recipe.

Try using pork mince for a lighter flavour