Leftover Lasagne
great use of leftovers or anything about to go bad
Difficulty Level: easy
Ingredients
- THIS RECIPE IS NOT AS COMPLICATED OR LONG AS IT LOOKS, I HAVE JUST WAFFLED ON A LOT.
- 1. Use anything LEFTOVERS you have. Could be;
- *the last bit of ham in the packet
- *any veg
- *mushrooms
- *chicken from that roast you had a couple of days ago
- I’d say as long as it’s not fury or turning to liquid, use it!
- Make sure there is an ONION in there somewhere
- 2. CHEESE, grated.
- If it’s too dry to use in sandwhiches or its mouldy…use it! Just cut the mould of. Don’t worry about it being dry…its going to be melted anyway!!
- 3. LASAGNE SHEETS
- 4. Either; A. Jar of BOLOGENESE SAUCE
- B. a tin of CHOPPED TOMATOES (if you are using this get an Italian oxo cube or get the variety that has garlic or herbs in it)
Instructions
I know that looks like a lot of ingredients, but basically all you need, is veg or meat etc, cheese, lasagne sheets and a tomatoe based sauce.
1. If you have any veg that needs to be boiled (carrots, potatoes etc) do that now. Chop into chunks and boil until just cooked. Drain and run under cold water to stop them cooking any further. Also, if you have any raw meat, such as mince, cook it separately, drain any fat and add to set aside veg.
2. Finely chop onion, fry on a medium heat until soft but not brown.
***MAKE SURE ALL THE INGREDIENTS (except the pasta and any veg that takes minutes to cook such as courgette or broccoli and mushrooms…basically anything that won’t give you food poisoning if not throroughly cooked) IS PRE-COOKED AS IT WON’T BE IN THE OVEN LONG ENOUGH TO PROPERLY COOK ANYTHING.***
3. Add the onion, the set aside meat/veg and anything else you are going to put in to a large saucepan. Pour in the sauce and put on a medium heat to heat the ingredients. (make sure the mixture is HOT!)
4. Pre-cook the pasta by bringing a saucepan of water to the boil (chuck in a stock cube for flavour). Add the sheets 1 at a time…if you put them all in at once they will stick together in a big lump and be unusable. Stir a couple of times for the first few minutes of cooking and watch the sheet that is on the bottom doesn’t burn.
5. Meanwhile, put the oven on to get hot. 170/180 degrees should be fine (sorry, I don’t know what that is in gas, fairly hot).
6. Once the pasta is cooked, drain and take the Bolognese mixture off the heat. Put a layer of mixture into the bottom of your dish, then a layer of pasta, then mixture, a final layer of pasta, and a final layer of mixture. Chuck the cheese all over the top and pop in the oven on the middle shelf.
Obviously the number of layers depends on how much mixture you have, but i would limit it to 2 layers of pasta and 3 layers of mixture
7. Leave if for 10 minutes, then check on it to make sure its not on fire or anything. If all is well, leave for another 10 minutes or until the cheese is bubbling and yummy.
8. Serve…preferably with garlic bread, a glass of wine and a couple of mates.
I hope you enjoy this one guys. When times are hard, use what you’ve got!! 🙂
Becky
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