There's a reason Garfield loved lasagna! (Recipe)

I think lasagna seems pretty straight forward as a recipe, but everyone makes it differently. Even though my mom taught me how to make it, mine still tastes completely different to hers. And I'm a menance for it. There's honestly nothing better than a good lasagna.

I should probably start with what you'll need. Be prepared for the most unprofessional recipe you've ever seen (one time I tried to make a gingerbread house with a friend and she nearly had a breakdown by the amount of half melted utensils in my kitchen).

Okay, ingredients:

1 chopped onion

A bag of frozen mincemeat/ a tray of fresh, whatever looks like enough to feed everyone.

Various herbs and spices, as well as the odd oxo. (I usually throw in whatever looks right, it's mostly "Italian herbs", Chinese five spice, and "pasta". Just add whatever you've got in your cupboard to give the meat some flavour.

Grated cheese

Lasagna sheets

Some sort of bolognaise/tomato pasta sauce

Milk and flour (or a premade cheese sauce mix if you suck at making white sauce like I do)

Chopped tomatoes if you're feeling fancy.

Okay so heat your oven up. I don't normally preheat the oven because I'm impatient, but it works here. I put it on Gas Mark 6, but our oven is crappy and old, so don't hold me to it if yours works differently.

In a medium sized pan, start to brown your mince meat. I actually prefer this recipe with Quorn mincemeat (partly because then I don't worry about undercooking meat), but it just tastes better in my opinion. But everyone in my house are cavemen who want MEAT, so for this example it's mincemeat. I don't normally weigh it or anything, just shove in as much as I think I need, and it's never usually quite enough, so just do whatever feels right. In this case it was 800g.

Once it's started to go brown, take it off the heat and chop up an onion (or if you're really organised you could have chopped it before hand. You go Glen Coco), and be prepared to cry like a little baby. Honestly, all of those "tricks" to stop it happening never work. Someone could be chopping an onion in Australia and I'd still cry like an injured football player on the pitch. It's ridiculous. I subbed it for a red onion today because it's all we had and it tasted lovely, I don't know if there's that much difference in onions, but it worked, and that's all I care about :P

Okay so now start to add the herbs and spices. Throw in whatever you like. Sometimes I'll add a bit of sugar and coffee granules too. No measurements, just bang it all in together and hope for the best. I even added a bit of coconut oil because why the hell not, that shit works in EVERYTHING. Then add the pasta sauce. Mix it all together and let it cook for a bit, then take it off the heat and put to one side.

Take out your dish and put a layer of meat, a layer of lasagna sheets. It always annoys me how they never quite fit straight, but ah well. Keep doing this until you run out of meat.

In a new saucepan, melt a blob of butter and then add flour, again I have no measurements, I cook by eye mostly, so just make it look right. Then add milk, a little at a time and proper mix it so that it doesn't curdle and you don't get lumps. This almost never works for me, so I usually give in and buy premade mixes that you just add milk to.

Once this is done, spoon it on the top layer of lasagna sheets and top with cheese and chopped tomatoes. Put in the oven on the middle shelf for 40 minutes.

Then eat and enjoy!

Bonus: Me looking foxy in my pinny!

#recipe #lasagna