I have a dilemma in my family. Both Little Miss and Little Sir absolutely adore pasta. They would eat it morning, noon and night if I’d let them – preferably plain with sweetcorn and maybe a sprinkling of cheese.
On the other side is their Daddy. He does not like pasta! Full stop. Something to do with the texture, which I can’t honestly say I understand but considering how much I hate the texture of mushrooms I can at least empathise.
On the third hand (!) there stands me. I’m not a huge pasta fan, but I absolutely adore lasagne. Actually, correction, I adore MY lasagne. I would never choose to have it in a restaurant, and I’m not keen when visiting friends who make it – I dislike the bechamal sauce with a passion. Slimy, gooey and just plain tasteless. However, many moons ago my mum showed me how to make the perfect lasagne for my tastes and it has been a staple of my cooking ever since. The best thing is – everyone in the family loves it! Paul loves ‘the top’ as he regularly states and the kids love the pasta sheets and piping hot beef. I love everything about it, and have been known to take it cold for lunch and to heat it up for breakfast the next morning!
If you fancy having a bash at making it, it takes next to no time and can be on the table in under an hour!
500g minced beef (I tend to use the less than 5% fat type) Tin of chopped tomatoes 300ml of passata 1 small onion 1 pepper (red if you want to try to hide it, otherwise any colour you fancy) A drizzle of oil A pinch of cinnamon 2 handfuls of grated cheese Dried lasagne sheets Bisto cheese sauce granules (made up as per the instructions)
- Heat the oven to 200 degrees centigrade.
- Chop the onion and the peppers into bite sized pieces and fry in a drizzle of oil over a medium heat until there is a little colour on them.
- Add the minced beef and cook through, occasionally stirring.
- Add the chopped tomatoes, passata and pince of cinnamon, combine well and allow to simmer for 5 minutes.
- Layer the mince and lasagne sheets in an oven proof dish, starting with the mince and finishing with a layer of lasagne sheets.
- Make up the cheese sauce as on the packet, and pour over the top of the lasagne, ensuring some of it runs down the inside of the dish.
- Sprinkle the grated cheese over the top and pop in the oven for about 30 minutes until the cheese is bubbling and a knife easily slides through the middle of the lasagne.
I tend to serve it with a lovely green salad but it’s just as nice on it’s own!
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