Before I post this recipe, I just wanted to say that if you’re here looking for organic ingredients, homemade sauces, and cheese made by cows I’ve milked in my backyard and lovingly crafted in a windmill for a year (or however long it takes), you’re on the wrong blog. When I cook, I do things as simple as possible. That means store bought sauces, store bought pasta and pretty much basic ingredients I can bung together to make something tasty. With a baby on the way, I doubt my cooking style will ever change (much to Fred’s disappointment – he’s great at making all of the above from scratch). That said, if you’re looking for easy meals you can make that can be frozen, quickly defrosted, bunged in the oven, and taste homemade, read on.
The below ingredients make four lasagnes, but you can always increase the amounts to make more.
- 500 grams of pork mince (You can use any mince, but I find pork tastes the best. Also, if you’re on a diet, the 5% fat pork mince still tastes delicious)
- 1 x 500g jar of Dolmio red lasagne sauce (If dieting, get the low fat version)
- 1 x 500g jar of Dolmio white lasagne sauce
- Lasagne sheets
- 1 large onion – chopped
- 1 medium red pepper – chopped
- 1 medium green pepper – chopped
- 1-2 cloves of garlic – sliced
- 200g of grated cheddar and mozzarella (You can substitute this for just mozzarella if you’d prefer. Again, if dieting you can purchase low fat mozzarella which works okay)
- Salt and pepper to season.
- Brown the mince
- In another pan, fry onions until soft. Add peppers and garlic and continue cooking until peppers are soft. Add the cooked mince, and bung in the whole jar of Dolmio red lasagne sauce – add extra water if needed to thin the sauce. Cook for an additional 5-10 minutes until you get the consistency you like.
- Use a large spoon to scoop the sauce into a metal oven tray. Add a lasagne sheet, and repeat.
- Once you’ve run out of the meaty sauce mixture, spoon Dolmio white lasagne sauce on the top to create a nice extra layer. You’ll most likely only need to use around half the jar.
- Add a generous portion of cheese.
- Bake in the oven at 200c for 25 minutes (20 minutes in a fan oven).
- Eat with chips and peas, garlic bread, salad (or anything else you fancy).
If you are planning to freeze some of the lasagnes, I usually add lids to the metal trays after adding the cheese, and then defrost thoroughly before cooking.
And that’s it. I won’t win Masterchef any time soon, but plan on making a ton of these so we have some easy meals during the first few months of baby’s life. Enjoy!
P.S Fred thought it would be hilarious to pile the plate up with chips and peas before Mia could take a photo of the finished dish. The lasagne pictured is bigger than it looks.
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