150g pasta
1 tablespoon olive oil
2 large onions, chopped
2 cloves garlic, crushed
150g mushrooms, sliced
500g mince
2 tablespoons flour
300g can tomato puree
1/2 cup red wine
1/2 cup water
2 heaped teaspoons beef stock (powdered)
1/2 teaspoon salt
2 1/2 teaspoons Chelsea Dark Cane Sugar
1 cup lite sour cream
1 cup lite tasty cheese

In large pan cook onion, garlic and mushrooms until browned slightly. Add mince, cook until browned slightly. Mix together flour, tomato puree, wine, water, stock and seasonings. Simmer for 15 mins, remove from heat and stir in sour cream.
Spread bottom of a lasagne dish with half of meat sauce, layer with pasta then remaining meat sauce, sprinkle with grated cheese. Bake at 180°c for 30 mins.
Serve with fresh green salad and french bread or cooked green vegetables.