Although it takes a while to make, Lasagne is easy to make in advance during nap time and can be made in bulk and frozen. When you think of it like that, it really doesn’t take so long.
- 500g beef mince
- 500g passata
- 500g water
- 2 tbsp tomato puree
- 1 beef stock cube (low salt if possible)
- 1 clove of garlic, crushed
- 2 tsp balsamic vinegar
- 1 tsp mixed herbs
- Lasagne sheets
- White sauce – Homemade is best but shop bought works just fine!
- 2 large handfuls of grated cheese
- Brown the minced beef in the pan. Once browned, drain off any excess fat and add the garlic and passata.
- Fill the empty passata jar/carton with the water and add to the pan. Crumble the stock cube into the pan and add the herbs. Leave to simmer for 5 minutes.
- Allow the mince to cool before assembling the lasagne.
- Spread a thin layer of the minced beef in an oven proof dish.
- Cover the meat with lasagne sheets. This can be fiddly, I can never find a perfect sized dish where I don’t have to fiddle about breaking the lasagne sheets to make it fit! Try to cover it the best you can but make sure nothing overlaps or the pasta will be thick and wont cook properly.
- Spread an even layer of white sauce over the pasta.
- Sprinkle a generous handful of cheese over the top of the white sauce.
- Repeat the layers: meat, pasta, white sauce and cheese.
- Cook the lasagne in the oven for 45 minutes at 180°c
- Serve and enjoy… We were a little too keen to do this and forgot to take decent pictures but hey, food is for eating and enjoying, not photographing hey!