This is arguably a fool-proof dish that anyone can rustle up and cook within an hour. It is perfect for the student diet, budget and lifestyle as it can provide up to three days worth of meals for one person or can serve up to a whole house (depending on the size of your baking dish).
Especially in this stormy, cold weather, nothing beats a lush lasagna to warm the cockles and remind us of a good ol’ home cooked treat.
Why not pair the serving of lasagna with a fresh salad or some slices of cucumber and tomato? Or if you are feeling adventurous, add a dash of red wine to the tomato sauce for maximum richness!
Ingredients
2 Peppers
4 mushrooms
1 onion
500g mince (Quorn mince works perfectly too)
2-3 garlic cloves
All purpose seasoning
Salt and pepper
Hot pepper sauce or crushed chilies
Sugar
Pasta sheets
White sauce
Tomato/pasta sauce or make your own with tinned chopped tomatoes and spice it up
Cheese and lots of it
Oil
Equipment
Ovenproof dish
Large pan or wok
Grater
Method
1. Preheat oven to 200º/400F
2. Chop up vegetables into even sizes pieces
3. Chop up onion and garlic finely
4. Pour some oil into the pan and heat up to a medium heat
5. Add spices, onion and garlic. Simmer until softened.
6. Add the vegetables and simmer on a high heat.
7. Add the mince shortly after and cook through until browned.
8. Pour in the tomato sauce bit by bit, stirring regularly.
9. Sprinkle over some sugar, hot pepper sauce/crushed chillies (to taste)
10. Leave to simmer for approx. 10 minutes, occasionally stirring.
11. Boil some water and in a pan or dish place the lasagna sheets in the water to soften them.
12. Get your dish and start layering up...Tomato sauce -> pasta sheets -> white sauce ->tomato sauce -.pasta sheets...and so on until you reach the top of the dish.
13. Grate some cheese over the top, be as generous as you like.
14. Cook for 25-30 minutes (until you can poke a knife through and feel little resistance from the pasta sheets)
15. Leave to sit for 5 minutes then serve.
