Very Lazy Lasagne

AuthorThe Batch Lady

TweetSave

Standard batch serves 4

Yields1 Serving
For the Mince Base
 1 cup frozen pre-chopped onions
 500 grams Minced beef
 2 cups Grated carrot
For the Tomato Sauce
 2 cans chopped tomatoes
 1 packet Carton of passata (500g)
 2 tablespoons tomato puree
 3 teaspoons dried oregano
 1 teaspoon ready chopped frozen garlic or garlic puree
 Salt and pepper
For the White Sauce
 50 grams Butter
 600 millilitres Milk
 4 tablespoons plain flour
 A teaspoon of cumin
 Salt and pepper
To assemble you will also need
 2 cups Frozen sliced mushrooms
 lasagne sheets (dry not fresh)
1

Method for Mince Base
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.

2

Method for the Tomato Sauce
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.

3

Method for the White Sauce
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.

4

Assembling you Lasagne
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.

5

For The freezer
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.

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

For the Mince Base
 1 cup frozen pre-chopped onions
 500 grams Minced beef
 2 cups Grated carrot
For the Tomato Sauce
 2 cans chopped tomatoes
 1 packet Carton of passata (500g)
 2 tablespoons tomato puree
 3 teaspoons dried oregano
 1 teaspoon ready chopped frozen garlic or garlic puree
 Salt and pepper
For the White Sauce
 50 grams Butter
 600 millilitres Milk
 4 tablespoons plain flour
 A teaspoon of cumin
 Salt and pepper
To assemble you will also need
 2 cups Frozen sliced mushrooms
 lasagne sheets (dry not fresh)

Directions

1

Method for Mince Base
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.

2

Method for the Tomato Sauce
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.

3

Method for the White Sauce
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.

4

Assembling you Lasagne
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.

5

For The freezer
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.

Very Lazy Lasagne

Leave a Reply

Your email address will not be published. Required fields are marked *