£ittle Cash Kitchen

RSS
Lasagne time! 
Lasagne is my favourite dish to cook. Mainly because it is ideal to feed you and the family or mates, but if it’s just you eating it then you can freeze the leftovers and have it for lunch the next day, or whenever you can’t be bothered to cook, or when cash is low. I always keep back ups in my freezer for these times. And, it makes great hangover food!
You can make lasagne with quorn as a meat substitute, or even just with veg. To mine I add fresh tomato and mushroom, but it can be made just as tasty with no added extras. This is how I make mine and it makes 4 portions:
Lasagne sheets 
400g beef mince or packet of around that size 
1 tin tomatoes 
1 onion 
1 garlic clove
2 tbsp ketchup 
1 tbsp tomato purée
1 tbsp mixed herbs
1 tsp sugar
seasoning
1 tsp oil
For the cheese sauce:
2 tbsp butter 

2 tbsp flour

3/4 pint of milk

2 1/2 handfuls cheese (preferably mature cheddar)
 
Firstly, pre-heat oven to 180 degree.Heat the oil in a frying pan, whilst chopping the onion.When the oil is hot add the onion, then chop/crush the garlic clove. Add this to frying pan as well, and cook the onion until softened and looking see through in appearance. Now add the beef mince, breaking it up in your hand, also use a wooden spoon to break up the meat in the pan. You dont want it cooking in large chunks of meat. Cook the meat until it has changed from pink in colour to brown all over.Chop the tomato and mushroom whilst the meat is browning. These are the added extras I am using, if you are a little more strapped for cash, or just don’t have those ingredients, it is no biggy if they aren’t added. I just find that it adds a bit more bulk to the mixture. You can of course add other veg as well. Courgette is nice, peppers, even aubergine tastes great. Try experimenting.Now add the mushroom and tomato to cooked meat, a long with the tin of tomatoes, tomato puree, ketchup, herbs, sugar and seasoning. Give it all a nice big stir and leave it to simmer (bubbling slightly) stirring occasionally.
Whilst this mixture is cooking it’s time to make the cheese sauce.In a saucepan melt the butter over a medium heat, then add the flour, and the most important thing here is to constantly whisk this mixture. It will make what is called a “roux”, and this is what will act as the thickener for the sauce, but if you don’t whisk it it WILL go lumpy. When the flour looks like it has been taken in nicely by the butter, add the milk and again just keep whisking this. You will see and feel the sauce thickening. Keep heating and whisking this sauce until it gets to a reasonably thick consistency. Then add 2 handfuls of the cheese, and whisk some more until the cheese has melted. Now take off the heat.
By now your meat mixture should be looking rich and yummy, so it is time to start the building work, and layer the lasagne. In a medium sized oven dish (this should be of a size that looks like it will fit 4 portions worth of food in) add a layer of lasagne sheets to the bottom of the dish. depending on the shape of the dish you may have to break up pieces of the lasagne sheets to create an even layer. Then:
add half the meat mixture using a fish slice, or something that has holes in it, so you are not adding too much sauce into the dish and flatten down.
a layer of cheesel sauce.
a layer of lasagne sheets.
more meat mixture.
another layer of lasagne sheets.
finish with cheese sauce on top.
sprinkle the rest of the cheese on top with some pepper. 
Cook in the pre-heated oven for 35 minutes. Boom! There it is. Delicious. Serve it with garlic bread, or salad, or just on it’s own. It is good with homemade Chips too! 

Lasagne time! 

Lasagne is my favourite dish to cook. Mainly because it is ideal to feed you and the family or mates, but if it’s just you eating it then you can freeze the leftovers and have it for lunch the next day, or whenever you can’t be bothered to cook, or when cash is low. I always keep back ups in my freezer for these times. And, it makes great hangover food!

You can make lasagne with quorn as a meat substitute, or even just with veg. To mine I add fresh tomato and mushroom, but it can be made just as tasty with no added extras. This is how I make mine and it makes 4 portions:

  • Lasagne sheets 
  • 400g beef mince or packet of around that size 
  • 1 tin tomatoes 
  • 1 onion 
  • 1 garlic clove
  • 2 tbsp ketchup 
  • 1 tbsp tomato purée
  • 1 tbsp mixed herbs
  • 1 tsp sugar
  • seasoning
  • 1 tsp oil

For the cheese sauce:

  • 2 tbsp butter 
  • 2 tbsp flour
  • 3/4 pint of milk
  • 2 1/2 handfuls cheese (preferably mature cheddar)

Firstly, pre-heat oven to 180 degree.
Heat the oil in a frying pan, whilst chopping the onion.
When the oil is hot add the onion, then chop/crush the garlic clove. Add this to frying pan as well, and cook the onion until softened and looking see through in appearance. 
Now add the beef mince, breaking it up in your hand, also use a wooden spoon to break up the meat in the pan. You dont want it cooking in large chunks of meat.
Cook the meat until it has changed from pink in colour to brown all over.
Chop the tomato and mushroom whilst the meat is browning. These are the added extras I am using, if you are a little more strapped for cash, or just don’t have those ingredients, it is no biggy if they aren’t added. I just find that it adds a bit more bulk to the mixture. You can of course add other veg as well. Courgette is nice, peppers, even aubergine tastes great. Try experimenting.
Now add the mushroom and tomato to cooked meat, a long with the tin of tomatoes, tomato puree, ketchup, herbs, sugar and seasoning. Give it all a nice big stir and leave it to simmer (bubbling slightly) stirring occasionally.

Whilst this mixture is cooking it’s time to make the cheese sauce.
In a saucepan melt the butter over a medium heat, then add the flour, and the most important thing here is to constantly whisk this mixture. It will make what is called a “roux”, and this is what will act as the thickener for the sauce, but if you don’t whisk it it WILL go lumpy. When the flour looks like it has been taken in nicely by the butter, add the milk and again just keep whisking this. You will see and feel the sauce thickening. Keep heating and whisking this sauce until it gets to a reasonably thick consistency. Then add 2 handfuls of the cheese, and whisk some more until the cheese has melted.
Now take off the heat.

By now your meat mixture should be looking rich and yummy, so it is time to start the building work, and layer the lasagne. 
In a medium sized oven dish (this should be of a size that looks like it will fit 4 portions worth of food in) add a layer of lasagne sheets to the bottom of the dish. depending on the shape of the dish you may have to break up pieces of the lasagne sheets to create an even layer. Then:

  • add half the meat mixture using a fish slice, or something that has holes in it, so you are not adding too much sauce into the dish and flatten down.
  • a layer of cheesel sauce.
  • a layer of lasagne sheets.
  • more meat mixture.
  • another layer of lasagne sheets.
  • finish with cheese sauce on top.
  • sprinkle the rest of the cheese on top with some pepper. 

Cook in the pre-heated oven for 35 minutes. 
Boom! There it is. Delicious. Serve it with garlic bread, or salad, or just on it’s own. It is good with homemade Chips too!