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Freezing tips: sauce
You can make just the meat sauce and freeze it in bags. This versatile sauce can be used for Spaghetti Bolognese, as a base for Shepherd’s pie or as a topping for baked potatoes.
Freezing tips: freezing whole lasagne
Simply cover the lasagne tightly with cling film and freeze sitting flat with nothing resting on top of it. For best results, allow to defrost for a day in the fridge, then cook as stated. Or, to cook from frozen, heat oven to 160C/140C fan/gas 3. Remove the cling film, cover with foil and cook for 2 hrs. Remove the foil, increase the heat to 200C/180C fan/gas 6, then cook for 40 mins more until brown and crisp around the edges.
Adding more veg
1. When you fry the onions, add finely chopped carrot, celery, courgette, leek, sliced mushroom or chopped pepper. 2. Wilt some fresh spinach, squeeze out the water well with your hands, chop it, then scatter though the layers of sauce. 3. Scatter cherry tomatoes throughout the lasagne as you assemble.