Cheat’s Lasagne
Extra meaty Bolognese
makes light work of lasagne, but more than that if you stock up with a few tins
and add the embellishments below you can have a really good spag
Bol. instantly, any time, straight off the shelf. Also a note for cheats:
keeping a large potted basil
plant on your windowsill does mean you can add that authentic touch to anything
Italian at any time.
Serves : 4
Ingredients:
1lb 5oz / 600g Ready-Made Cheese
Sauce
Whole Nutmeg
1 x 425g Tin
Extra Meaty Bolognese
2 tbsp
Red Wine
2 Heaped
tbsp Tomato Purée
1 x 125g Tub Buffalo
Mozzarella
1 x 15g Pack Fresh Basil
1 x 250g Pack (16 Sheets) Fresh
Lasagne
2 tbsp
Ready-Grated Parmesan, to finish
Salt and Freshly
Milled Black Pepper
Instructions:
1.
Preheat
the oven to Gas Mark 4 / 350°F / 180°C.
2.
First of
all, tip the tubs of cheese sauce into a bowl and season with salt and pepper and grate in
about a quarter of a whole nutmeg.
3.
Then, in another
bowl, mix the contents of the tin of Bolognese with
the wine and tomato
purée.
4.
After
that, drain the mozzarella
and cut it into smallish cubes.
5.
Strip the basil leaves off the
stalks and roughly chop the leaves.
6.
Now spread
about a quarter of the Bolognese
mixture over the base of a 7 inch x 9½ inch / 18cm x 24cm roasting tin or dish,
which you have well buttered.
7.
Then
arrange a single layer of the fresh lasagne sheets over the
top.
8.
Cover this
with approximately a quarter of the sauce, quarter of the cubes of mozzarella and a
sprinkling of fresh basil.
9.
Repeat
this process, finishing off with a layer of cheese sauce and a few mozzarella cubes.
10.
Cover the
top with a good sprinkling of grated Parmesan cheese – and
bake for 35 – 40 minutes or until the sauce is bubbling and top is lightly
golden.
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