Prep Time: 20    Cooking Time: 30    Serves: 4-6
  1. 500g minced beef
  2. 1 onion, chopped
  3. 2 rashers bacon, chopped
  4. 1 x 410g can crushed tomatoes
  5. 1 x 50g sachet Fountain Tomato Paste Regular
  6. 1 tbsp red wine
  7. 1/4 cup (60ml) water
  8. salt and pepper to taste
  9. 1 x 250g box instant lasagne sheets
  10. 2 x 29g sachets Gravox Cheese
  11. 2 cups (500ml) milk
  12. 1/4 cup (60ml) water, extra
  13. 1 1/2 cups grated cheese



  1. Lightly grease a baking dish. Preheat oven to 180C.
  2. Brown mince in a frypan, add onion and bacon, cook until onion is tender.
  3. Add tomatoes in juice, Fountain Tomato Paste, wine, ΒΌ cup of water and salt and pepper.
  4. Simmer for 5 minutes, or until thickened.
  5. Prepare a double quantity of Gravox Cheese Sauce, by combining the contents of two sachets with milk in a medium saucepan. Bring to the boil stirring continuously, reduce heat and simmer for 2 minutes.
  6. Pour extra water over the base of the baking tray. Cover with a layer of lasagna sheets, then meat sauce, then cheese sauce.
  7. Repeat process ending with cheese sauce.
  8. Top with grated cheese.
  9. Bake at 1800C for 30 minutes.
  10. Tips: Use veal mince or a combination of veal and pork mince for a delicious change.


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