Mum’s Lasagna
From ‘And the Love is Free’ Print Book page 67
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Another perennial family favourite, my Mum’s lasagna was the goods. She usually served it straight up or with a green salad on the side. On the rare occasion that there were any leftovers they were usually devoured for breakfast by whoever got up the earliest.
This makes a big serve of lasagna which I feel is a good thing if you’re going to go to the effort, as it reheats well and you can keep individual serves in the freezer for when you need a quick meal. You could, however, easily halve the recipe and use a smaller baking dish if you’d prefer.
Serves 8-10
2 quantities spaghetti bolognese meat sauce
2 quantities tasty cheese sauce
2 x 250g (2 x 1/2lb) packets lasagna sheets
1 handful grated mozzarella cheese
1 handful grated parmesan cheese
Preheat your oven to 180C (350F).
Spread about a fifth of your meat sauce over the base of a large lasagna dish approximately 35cm x 22cm (14in x 9in). Cover with a layer of lasagna sheets, breaking them to fit your dish if necessary. Top with another filth of the meat sauce, and a few spoonfuls of the cheese sauce to sparsely cover.
Repeat with the pasta, meat and cheese sauce making sure you reserve enough of the cheese sauce to make a generous final layer. Scatter over the mozzarella and parmesan.
Bake for 35-45 minutes or until lasagna is bubbling and golden brown. Allow to stand for at least 10 minutes before serving.
Add to my Old Favourite Recipes
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