Since going back to work I always make 2/3 of these and freeze the extra ones as the make great midweek meals. I can take one out in the morning to defrost, come home from work put the oven on, put it in, go and pick up Bubba from nursery and by the time we get back it is bubbling and browning away nicely.
In both my meat and veggie lasagne I always use fresh lasagne sheets as I find the always cook more evenly than the dried version, I top my lasagne with a classic white sauce and a trio of cheeses - mozzarella, parmesan and cheddar.
To freeze this lasagne make up the meat sauce and white sauce, allow both to cool. Assemble the lasagne as per normal, top with cheese, cover with foil and freeze once it is completely cold. I also make the frozen versions up in foil tins to save on washing up and space in the fridge.
1 Onion finely diced
2 Garlic cloves finely chopped
2 tbsp, Olive Oil
150g finely chopped Chesnut Mushrooms
1 Red Pepper finely chopped
500g Lamb Mince
1 tbsp. Italian Herb Seasoning mix\
1 tbsp. Garlic, Pepper, Chilli Seasoning mix or garlic salt, paprika, dried chilli
Sea Salt and Black Pepper
1 packet of fresh Lasagne Sheets
470g pre -made White Sauce or make up your own with 400ml Whole Milk, 55g Butter and 55g Plain Flour
150g grated Cheddar
100g sliced Mozzerella
70g grated Parmesan
Oven Fan 190, 200, Gas Mark 6
1.Finely chop the garlic, onions, red peppers and mushrooms. As Bubba now wats the same as us I do not add a lot of chilli to food but feel free to chop a red chilli too and add this to the mixture the same time as adding the red pepper.
2.Heat oil in a pan
3.Add in garlic and onions - sauté for 5 minutes until light brown
4.Add mushrooms and red pepper and cook down for a further 5-7 minutes on a medium heat
5.Add in mince and brown off for 4-5 minutes
6.Add passata and herbs, seasoning and spices cook down for 20 minutes
7.In a deep oven dish or foil tray place a layer of mince sauce topped with lasagne sheets
8.Add another layer of mince sauce, sprinkle with a handful of chedder and top with lasagne sheets
9.Add the final layer of lamb sauce, sprinkle with chedder and top with lasagne sheets
10.Top with white sauce, and all three cheeses
11.At this stage it can be frozen once completely cooled. However if cooking it straight away place it in a preheated oven and cook for 40-45 minutes until golden brown and bubbling away.
12. If cooking from frozen allow it to defrost completely first then cook uncovered for 40-45 minutes at the same oven setting.
13.Enjoy with a crisp green salad and glass of red