Salvador the Slow Cooker gets a rest for this one. But don’t worry about his wellbeing guys. He is just having a nap over in the corner, he knows he is well and truly needed later on.
But this lasagne can be cooked many, many ways. I also had the help of Konraad the Kenwood for this one, because I did the old ‘dice up as many vegetables and hide it in the sauce’ trick.
- 1 Box Lasagne Sheets
- 750g ground beef
- 2 jars Bolognese sauce (I used bottled sauce. Plus I added a few spoonfuls of taco seasoning. But that’s because I love a strong kick)
- 2 jars Bechamel sauce (I often make up my own using flour, butter, milk and cheese. Buuuuut not today. Too lazy).
- 500g cheese (you may like to use less. Cheese is life in this household.)
- 1 onion, finely diced
- *** Optional- I also diced up finely capsicum, mushroom and carrot
- Heat oil in a large pot over medium heat, then add in the onion and any other veges you are hiding. Cook for 8-10 minutes, or until softened.
- Add ground beef and continue to break it up with the end of your spoon, until browned.
- Pour in the Bolognese sauce (I add the taco seasoning here too). Cover and cook for about 20 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
- Add salt and pepper to your taste.
- NOW BEGIN CONSTRUCTING YOUR LASAGNA
- Layer mince mixture, pasta sheets, bechamel sauce and cheese in this order. Continue layering until your dish is full.
- I like to microwave this first for about 15 minutes, to soften the pasta. Then pop it into Nina the Ninja for about 10 minutes to crisp the cheese (drools).
This recipe made 2 lasagnas. I chopped each on in half, had one for dinner and froze up the other halves. I can’t begin to explain the self control it is taking to not just microwave one those three dinners every night.