EASY PEASY CHEATY LASAGNE

Years ago, I always considered Lasagne as something tricky to make. Time consuming, complicated, fiddly. Then one day, I just went for it and I realised how ridiculously easy it can be and what a moron I had been!

So! Here’s the cast of characters above and don’t forget to preheat your oven to 200 degrees.

You Will Need:

1 Onion –  I only had red but green will do as well.
Lasagne sheets- check. These are kind of important.
Cheese- I got the ultimate lazy person’s pre-grated good stuff.
Mr Dolmios Red and White
Minced meat
Spinach
A lonely red pepper

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Chop the pepper and the onion. This is the only chopping and preparing that you will have to do!

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Fry up the onions until they start to become golden brown, then throw in the mince and brown that too. Before adding the pepper, pour away the residual fat. I mean, we want to at least try and pretend we’re being healthy here. Season with plenty of salt and pepper…and my guilty little secret- a teaspoon or two of sugar. I find it cuts the tanginess of the tomatoes- but as we’re using ready made Dolmio sauce here, I didn’t bother. I also had some oregano and garlic pepper lying around so I threw some of that in as well. Garlic- good! Pepper- good! It can’t be wrong.

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Once the mixture is cooked, get out your best rectangular dish not at all blackened around the edges from years of use- and spoon a layer of the mince at the bottom. Top that with a lasagne sheet- and try not to break it like I always do- and spoon some of the white sauce on top and spread it out evenly, then sprinkle some cheese. Repeat until you can’t fit anymore layers into the dish! (In this one, usually 4)

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I like to add a layer of spinach in my lasagne- you can add whatever you like, or nothing at all.

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When you reach the last layer at the top- spread out some of the white sauce and sprinkle lovingly with that thoughtfully pre-grated mozzarella! I season my topping with a little pepper.

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Ta-da! Put this in the oven for about 35 minutes until it comes out….

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….like this!

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Cut a big old slice, plate it up and watch that mozzarella stretch as you cut into that first piece.

See, that wasn’t so bad?

Eat up and tell your doctor I am sorry (notsorry)

Author: Angela Shek

just a clueless mama in East London

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