PREP TIME 10 mins
COOK TIME 50 mins

1 tbsp olive oil
3 Tbsp TFC Onion Garlic and Chilli Paste
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.