4 Method Steps 6 Ingredients

1 tablespoon olive oil

500g minced pork and veal

Coles Mum’s Sause Bolognese 500g

490g btl bechamel sauce for lasagna

8 hash browns, frozen

250g (2 1/2 cups) pre-grated three-cheese mixture

Preheat the oven to 200°C/180°C fan forced. Grease a baking dish that measures 18 x 22cm (base size).
Step 2 In a large saucepan over high heat, heat the oil. Cook, breaking up lumps with a wooden spoon, for 5 minutes, or until the mince changes color. Combine the Bolognese sauce and 125ml (1/2 cup) water in a mixing bowl. Bring the water to a boil. Reduce the heat to low and continue to cook, stirring periodically, for 20 minutes, or until the mixture thickens.

Step 3
Half of the mince mixture should be poured into the prepared dish. Half of the bechamel sauce and one-third of the cheese should be on top. Place half of the hash browns on top and press down. Repeat with the rest of the mince mixture, bechamel, half of the cheese, and hash browns. Top with the remaining cheese.
Step 4
Bake for 25 minutes, or until the cheese is brown and bubbling. Allow for 5 minutes of cooling before serving.