If you’re anything like me, on a Friday you’ll have a fridge filled with partially used vegetables and other bits and pieces — I’m making more of an effort to reduce our waste, so this week I made something delicious from our bits and pieces.
The beauty of this dish is that really — you can use anything. I had half a packet of beef mince and some red lentils, to make up the bulk of the meaty sauce. I’ve seen people do similar recipes using ham and chicken like Simply Being Mum, dicing up steaks or even using Quorn mince.
I used a jar of béchamel sauce for this lasagne as I had a tiny person hanging from my legs, but you can whip up your own if preferred using 100g of butter, 100g of plain flour and 2½ pints milk.
- 250g meat or meat substitute
- One diced pepper
- One diced onion
- Two wheels of frozen spinach
- Half a can of chopped tomatoes
- Tomato purée
- Dried oregano
- Salt and pepper
- One jar of white sauce (or your own, if preferred)
- Grated cheese
- Dried lasagne sheets
I had a pepper and some onions left over from chicken fajitas a few nights previous, but you can delve into the depths of your vegetable drawer and find what you can. Carrots, peas, anything you can dice up small to add. Anything goes.
First you need to do your ragù.
Dice up your onions and veggies — I usually aim for small cubes so that the mixture isn’t too rustic when layered. If you’re adding garlic, dice that finely and add to a pan with a small amount of oil so it sweats off. We don’t use garlic anymore as Mike has an intolerance, but it was a huge adjustment to our diets as we used to have a good amount of it in everything!
Once the garlic has had chance to cook through, add your onions along with the vegetables you chopped earlier. Cook until the vegetables have softened but haven’t browned, before adding the tomatoes, oregano and tomato purée. I added my frozen spinach at this point, as it retains a lot of water which doesn’t thicken if added later.
Add your meat if it’s not cooked (if cooked, you can add it when the ragù has simmered for forty five minutes). Leave on a low heat to simmer for around an hour.
Now you can begin layering your lasagne. In an ovenproof dish, start with a layer of your ragù before topping with a layer of dried pasta sheets. Then a layer of your béchamel sauce, whether shop bought or home made. Repeat until you fill your dish, finishing with a layer of béchamel sauce.
Top with grated cheese and pop in the oven for forty five minutes, or until the cheese and béchamel sauce is bubbling.