By Lauren H
500g extra lean mince
1 clove of garlic, crushed
1 tbsp olive oil
2 tsp oregano
1 jar salt reduced pasta sauce
2 tbsp milk
3 sheets of rye mountain bread
Handful of grated cheese
Preheat the oven to 180°C.
Over a medium to high heat, add a tbsp of oil and sauté the garlic and brown the mince in a large frypan.
Add the pasta sauce and oregano and bring the heat down to simmer for 20 minutes.
Mix together the ricotta and milk until smooth.
Arrange one sheet of mountain bread on the bottom of a lasagne dish, and cover with 1/3 of the meat sauce, and then 1/3 of the cheese mix.
Repeat, for two more layers then top with grated cheese.
Bake in the oven for 20- 25 minutes or until the cheese has started to brown a little.
Serve with a green salad.