As the weather is turning cooler and my bump is getting bigger I am starting to crave comfort foods. Particularly ones I can make in a batch and pop in the freezer ready for days I don’t feel like cooking.

This lasagna is one of my favourites at the moment. The rich meat sauce is layered in with sheets of pasta and white sauce before being topped in a wonderfully crisp cheddar and parmesan crust. I have tubs of this portioned out in my freezer, ready to go for when the cravings strike!

INGREDIENTS

500g Ground Beef

1 Spanish Onion

2 Tablespoons Minced Garlic

1 Tablespoon Mixed Herbs

1 Tablespoon Oregano

1 Tube Tomato Puree

2 Tins Chopped Tomatoes

1 Jar White Pasta Sauce (I’m using Tesco Free From White Sauce)

1 Packet Lasanga Sheets

100g Grated Cheddar Cheese

100g Grated Parmesan Cheese

Salt and Pepper

METHOD

Preheat a deep frying pan, once hot add your oil of choice. Peel and dice the spanish onion.

When the oil heats through add in your diced onion, minced garlic, mixed herbs and oregano. Mix it all together and turn the heat on the pan down to medium to leave to soften slightly.

Once the onions have softened, add in the tomato puree, stir it through the onions then add the minced beef to your pan. Stir until the meat has browned.

Add in your cans of chopped tomatoes to the pan. Using one of the cans fill up with water and add a can of water to the pan.

Stir everything together, bring the contents of the fryinv pan to the boil, then turn the heat down to low. Leave the contents simmer for approximately an hour until the liquid in the pan has reduced by half. Take the pan of sauce off the heat.

Preheat your oven to 180°C. In a Pyrex dish start to layer up your lasanga. To do this start with a layer of the meat sauce, then a layer of lasanga sheets, cover with a layer of white sauce and repeat until you come to the top of your dish. The last two layers you want to have are a layer of lasanga sheets, covered by a layer of white sauce. The final layer should be your grated cheeses.

Place your lasanga in the oven for approximately 30 minutes or until the sauce is bubbling and the cheese is golden.

Enjoy hot!