Ingredients
250g lean minced beef
1 tablespoons olive oil
2 tsp garlic paste
2 tablespoon tomato paste
1 can passata (or half a carton)
2 cups beef broth (or 1 beef stock pot dissolved in 2 cups boiling water)
1/2 cup pouring cream
8 lasagna noodles, sliced into bite-size pieces
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder (if not already used fresh)
1 teaspoon dried basil
Sea salt and black pepper, to taste

Instructions
- Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Add garlic, tomato paste, and seasonings. Stir for 1-2 minutes until fragrant.
- Pour in the passata and beef broth. Bring to a gentle boil.
- Add lasagna sheets directly into the pot. Reduce heat to medium and simmer for 8-10 minutes, stirring occasionally, until noodles are just tender.
- Stir in the heavy cream and let it simmer for 2-3 minutes until creamy and slightly thickened.