Ingredients

• 1 tbsp olive oil
• 1 brown onion, finely diced
• 500g lean beef mince
• ¼ cup pitted and chopped black olives
• 1 jar DOLMIO Chunky Pasta Sauce 550g - Vine Ripened Tomato Sauce
• 1 pkt dried Lasagne pasta
• 1 jar DOLMIO Pasta Bake 530g - Béchamel Lasagne Sauce
• 60g baby rocket leaves, washed and dried
• 1 cup grated mozzarella cheese

Cooking Instructions

Preheat oven to 180ºC.

Heat oil in a large frying pan and sauté onion for about 2 minutes over a medium high heat. Add mince and brown for about 4-5 minutes. Add olives and DOLMIO® Bolognese sauce and stir well to combine.

Prepare the lasagne by spooning 1/3 of the meat sauce into the base of a rectangular oven proof dish top with a layer of lasagne pasta sheets – about three sheets (Place these side by side do not overlap as this will result in uneven cooking)

Spoon over 1/3 jar of DOLMIO Béchamel sauce and add rocket leaves
at this layer only.
Repeat layers a further two times, covering the final lasagne sheets with remaining Béchamel sauce. Sprinkle the top with cheese.

Bake for 45 minutes. Allow to stand for 5 minutes before serving.