Hi guys and Happy Sunday 🙂 I know this is a bit more of a wintery dish, but I love making lasagne when I have a bit of time on my hands. The key is getting the bolognese sauce bob on 🙂
Mince (I used Quorn mince)
1 small onion (chopped)
1/2 a pepper (sliced)
1 large carrot (chopped)
3 large mushrooms (or 6 button mushrooms)
1 chilli for a kick (chopped)
1 garlic clove (finely chopped)
200g fresh lasagne sheets
50g mature cheddar
40g parmesan cheese
cracked black pepper
To make the filling:
To make your white sauce:
2) At this point reduce the heat right down and add the cheddar and grated parmesan, keep mixing until the cheese has melted.
At this point place your lasagne sheets into soak for a few minutes before assembling the lasagne.
Putting the lasagne together:
1) Preheat the oven 180ºC (fan)/375ºF/gas 5
2) Ladle one-third of your Bolognese into the bottom of a baking dish, spreading it out into an even layer, cover with a layer of lasagne sheets and top with one-third of the white sauce. Repeat the layers twice more, so you finish with a layer of white sauce on top. Sprinkle over with some grated cheese.
3) Bake in the hot oven for 30 minutes. Served with a crisp green salad.