Position a rack in top third of oven and preheat oven to 190°C (170°C fan-forced). Heat a large non-stick frying pan over high heat. Add the mince and cook, stirring to break up lumps, for 3 mins or until cooked through. Add the pasta sauce and ½ cup (125ml) water. Season with salt and pepper.

Spoon about ¾ cup of the mince mixture over a 20cm x 24cm baking dish and reserve another ¾ cup mince mixture for the top. Place 2 lasagne sheets in the dish. Spread with 1½ cups mince mixture, then sprinkle with ½ cup (50g) mozzarella and 1 tbs parmesan. Repeat twice to make 2 more layers.

Top with the remaining 2 lasagne sheets and spread with reserved mince mixture. Cover the dish with foil.

Bake for 30 mins or until the pasta is tender. Uncover and sprinkle with remaining 1 cup (100g) mozzarella and 1 tbs parmesan. Bake for 15 mins or until mozzarella melts and is browned. Set aside for 10 mins to rest before serving.