Saturday, February 25, 2017



Tomatoes canned
Carrots chopped
Onions chopped
Garlic chopped
Soy sauce
Courgettes (options)
Mushrooms (optional)
Broccoli (optional)
Peas (optional)
Lasagna sheets
Ground meat (optional)

I pack whatever veggies I ha oing on in the fridge.  Then PACK with flavour using soy for salt, pepper, Worcestershire, herbs ie Thyme, and basil or whatever you like.

Cook root  veggies ( ie carrots, broccoli stems)  in water (chopped ensures faster cooking time)
set aside the water, this can used to water down a too-thick-a-sauce.
Fry onions and garlic to brown.
Add all to tomato sauce.

* I don't bother soaking the pasta sheets, just make sure there's plenty of liquid for the sheets to soak up.*

When using meat, I like to brown my meat separately and then add to the rest of the sauce.

Here making two lasagnas, I made a huge pot of red veggie sauce, made the veggie lasagna first, then added the browned seasoned meat to the rest remaining half of the veggie sauce and made the secondary meat lasagna.  Perfect.

Both lasagna looked the same so basically tasted the same.  Meaning the meat was definitely not missing.  Will ask my boys and update that bold statement later.

Layer as usual, I don't bother with white sauce normally, it's supposed to be easy and convenient to make.  But feel free to take the time and make bechamel.

Mature cheese grated on top with some panko for crunch
Bake in oven for 50 mins 180oC or till crispy and light brown.

Wait to cool, preferably overnight to solidify more to slice and freeze.
Can microwave straight from frozen.  I have this in the works freezer as my emergency back-up.  Saved me on numerous occasions ;)

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