Very lazy lasagne

• Soften the onions in a large saucepan with a little oil.
• Add the minced beef to the pan and cook until browned
  (Once brown drain off any excess fat, into a separate container)
• Then add the grated carrot and set aside to cool.

• Add all ingredients to large pot and stir until combined, leave to simmer for 15 minutes until thickened.
• Take of the heat and allow to cool.

• Measure out the milk into a jug and add all other ingredients to the jug except the butter whisk together.
• In a saucepan melt the butter, then add a little at a time of the wet mixture to the butter whisking continuously, and stir until the sauce thickens.

Now start to layer your lasagne…

• First mix the tomato sauce mixture with the mince mixture.
• Then add a thin layer of your beef and tomato mixture to the bottom of the dish.
• Next layer the frozen mushrooms on top (these should still be frozen as the lasagne is going directly back into the freezer once assembled).
• Then add a small thin layer of the white sauce, and then add your sheets of whole-wheat pasta.
• Layer like this until you reach the top of the dish, finishing off with a layer of white sauce.
• Usually you only get 2-3 layers in each dish. You will need to leave a little room for expansion as the lasagne freezes.

Label each dish with how many it serves, once all completely cool add the lid and place in freezer

Ready to Eat?
When needed simply take out and defrost overnight, then cook at 180c for 30-40 minutes.

You can cook lasagne from frozen but it usually takes at least double the time to cook.

Batching
I always make 3 lasagnes at a time, as it’s a perfect all round family meal that he oldies and the little ones will all eat. If I make my own white sauce then I will generally make macaroni cheese pasta bake on the same day.