Although I love to go out and eat, my bank balance will not always allow such luxury. Luckily, I enjoy cooking. So I’m going to share some of my own recipes.
Obviously these recipes may not always be ground breaking or necessarily something I have made up all by myself. However I do have love for cooking and enjoy trying out new things and changing up recipes I find to make them my own. Can I also I add that I have quite a busy work life so I do use a few cheats… but who doesn’t these days?
Moving on.. The first recipe I have decided to share a Lasagne one. Lasagne was always one of those meals, and still is, that my mum would make for me whenever I visit. However 10 years since helping my mum in the kitchen and having to make it independently I feel that I might be able to give her a run for her money. The recipe I use now for lasagne has changed a lot in this time.
Nowadays instead of using actual beef mince I opt for Quorn mince. Controversial for some I’m sure? I’m not actually vegetarian but I do prefer to use Quorn mince for some meals as it is just so handy. It’s very reasonably priced. It’s frozen. Plus the meals I use it in tend to have a lot of intense flavours so you don’t really miss the rich meaty taste.
Ok… here we go…
150g Quorn Mince
1 tsp Very Lazy Garlic
1 tsp Tomato Purée
Pinch of Sugar
Jar of White sauce (Or make your own)
Cheddar cheese (grated, enough to cover the top of your lasagne)
Lasagne sheets (I used about 5)
As you work through the recipe you will notice which ingredients can easily be substituted. Or of course you can easily add ingredients of your own – Let me know if you do so I can try them out!
- Preheat the oven (190 degrees celsius) if you want to bake it straight away. Sometimes I prepare my lasagne the day before then pop it in the oven the following day.
- Grate the onion, courgette and carrot. Add them to a frying pan (little bit of oil) along with the Quorn mince. Stir them all together. The water from the vegetables is useful at this point as quorn mince is very dry and needs a sauce to cook in.
- After a few minutes add garlic, tomato purée and any other seasoning. This is the time where you get to play around and create your own flavours. Once you are happy pour in a tin of chopped tomatoes and a pinch of sugar. I like to do another taste test at this point and add more seasoning if required.
- Let it simmer away. Make sure the Quorn mince is cooked (check the packaging instructions as this varies depending on whether it is refrigerated or frozen). I usually let it simmer until most of the water from the vegetables has evaporated.
Make sure you do another taste test at this point because its almost time to layer up.
- Whilst it is simmering away you could make your own white/cheese sauce… but on this occasion I used a jar. Any brand will do.
- LAYER UP! I begin by spreading a tiny bit of the white sauce on the bottom of my lasagne dish. Then the real process begins! I go mince, pasta sheets, white sauce then repeat. On the top layer of white sauce I add a generous sprinkling of grated cheddar cheese.
- Cover and bake in the oven for around 45 minutes at around 190 degrees celsius or until the pasta sheets have softened. Serve with your choice of sides. Garlic bread? Salad? Or go carbs on carbs and have a side of chips…
The ingredients and method for the recipe are absolutely not set in stone. Let me know how you make your lasagne. I find my recipe is forever evolving. It is so different from my mums original recipe that I began with ten years ago.
Feel free to tag me in any of your attempts at lasagne on instagram – @thefoodlife_GLA
I hope you enjoy