Family Meal : Lasagna Recipe

I usually cook a big batch of Lasagna and freeze them so we can have them whenever I don’t feel like cooking or on busy days.  I just need to defrost and cook in the oven and serve with a salad, easy!

Recently I made a large amount as we needed to take some individual meals for my mother-in-law who is 91 years-old and likes to have some meals in her freezer. I made one of my sauces but it can be changed to suit. This time I did not add anything else than tomatoes and onions but I usually put in some vegetables and liquidise the sauce so the kids eat it without knowing what is in it. It’s a great way to give kids vegetables they don’t like. You can really add anything at all, just cook the vegetable before preparing the sauce and liquidise them and use that as part of you cooking sauce with the tomatoes.  When making Lasagna, I use a fairly liquid sauce as it will be absorbed by the pasta whilst baking.

This is such a versatile recipe, as you can use the Bolognese sauce for Spaghetti Bolognese or as the pasta sauce for pasta bake or even use it for Lasagna as I did.  The White Sauce recipe can also be used for pasta bakes, cauliflower cheese etc.

Bolognese sauce

Ingredients

750g lean beef mince meat (I use meat with 5% fat, but you can use any)
2 tins of tomatoes or passata
1 tablespoon of tomato puree
1 or 2 onions, chopped
Any veg is you want to make it a little healthier (such as carrot and/or celery)
Salt, pepper and dry Italian herbs

Method

Fry the meat until golden.

Fry the onions  until translucent (and cook the vegetable if using)

Put the lot in the slow cooker and cook on “High” for at least 4 hours or longer if you prefer.

You can also do it in a pan on the hob for a couple of hours on simmer. Season to taste.

White Sauce

Ingredients
30g Butter
30g Organic Plain White Flour
1/2 Litre Milk
Salt and Pepper

Method

Melt the butter in a pan until frothy and add the flour to make the roux. Cook for a couple of minutes without it colouring.

The method normally used is to add the milk in one go but I find that doing it this way can cause lumps to form.  I usually add the milk slowly and mix well (of the heat makes it easier) and when all the milk has been added, bring to the boil (ensuring you stir it at all time to avoid lumps or the sauce sticking to the pan). Season to taste.

Lasagna

I use pasta sheet (uncooked) for the lasagne

It’s pretty simple, you line a baking tray with one layer of lasagne sheet, add some Bolognese sauce and a little white sauce, Repeat the process until you have around 3 to 4 layers. The last layer should be done with white sauce and very little bolognese.

Put grated cheese on the top (you can use what ever you prefer but I always use Cheddar extra mature.

Bake until golden brown or cool and freeze until required.

Recipe by: Brigitte Kershaw

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