Method
- Pre-heat oven to 180C.
- Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes or until soft.
- Increase heat to high, add mince and cook for 5 minutes until slightly brown. Stir in beef stock. Bring to the boil, then reduce heat to medium and cook, uncovered, for 15 minutes.
- Add pumpkin soup, herbs, tomatoes and tomato paste and cook, uncovered, for a further 10 minutes.
- Whilst the mince is simmering, in another large saucepan, melt the butter over medium heat. Remove from heat and stir in the flour. Return to heat and cook for 2 minutes, stirring constantly. Remove from heat and slowly whisk in the milk, until combined. Place back on heat and whilst stirring with a wooden spoon, bring to the boil, and continue to cook for 10 minutes or until sauce has thickened and coats the back of the spoon. Stir in cinnamon, until evenly mixed.
- Spread 1 cup meat sauce onto the base of a large baking dish then top with a layer of lasagne sheets, breaking to fit if necessary. Then top with a layer meat sauce, a layer of white sauce, then a layer of lasagne sheets. Continue to layer meat sauce, white sauce and pasta finishing with a layer of white sauce. Sprinkle over parmesan cheese. Bake in oven for 40 -45 minutes, or until the pasta sheets are cooked through and cheese is golden brown. Serve with a fresh green salad.
PLEASE NOTE THIS IS A KITCHEN CLUB MEMBER RECIPE, AND NOT TESTED BY CAMPBELL'S.
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Ingredients
1 tbsp oil
1 large onion, chopped
3 cloves garlic, crushed
1.5kg beef mince
1 x 1 Litre pack Campbell's Real Stock Plus - Beef with roasted onion or Salt Reduced Beef
1 x 500g pack Campbell's Velish Butternut Pumpkin soup
3 tbsp Spaghetti bolognese or Italian dried herb mix
2 x 400g cans crushed tomatoes
1 x 375g jar tomato paste
2 x 250g packets dried instant lasagne sheets
60g butter
1/3 cup plain flour
5 cups milk
1/4 tsp cinnamon
1 cup grated parmesan cheese