lasagne

Lasagne does not need to mean unhealthy and lots of work. Try this easy version:

Fry 2 red roughly chopped onions until soft in 2 tbs of olive/sunflower oil, then add the following and cook for around 6 mins, stirring often:

400g lean mince meat – you can substitute with soya mince – follow the pack directions accordingly
one aubergines cut into small cubes
one courgette sliced in half and then 5 mm slices
2 cloves of garlic, roughly chopped
salt and black pepper to taste
some chilli to taste
3 bay leaves
1 tsp cumin seed and 1 heaped tsp coriander seed
1 tbs dried mixed italian herbs
1 tbs ground flaxseed (optional)

After the 6 mins, add:

2 tinned tomato cubes
500 ml beef stock (made from organic cubes)

and simmer for 35/40 mins.

Prepare and cook lasagne by following the instructions on the spelt lasagne packet (250g) – it usually does not require any pre-cooking and needs 35 mins at 200oC. Top with a layer of grated cheese to taste before baking.

This is one of my favourites, easy to make, looks great and can be eaten cold, so excellent if you have friends over and juggling time with other dishes.

packet of basil, lightly cut in pieces
approx. one garlic clove (pressed)
8 tbls olive oil
1 tsp sea salt
6 tasty tomatoes cut in thin slices
2 mozzarellas, also in thin slices
1 packet lasagne pasta
1 pack rucola or any other fresh small salad

Mix the basil, garlic, olive oil, salt and tomatoes and allow to stand. Cook the pasta for around 8-9 mins in salty water.

Starting with a layer of pasta apply the basil mixture followed by the mozzarella and rucola. Apply another layer of pasta and do the same. Finish up with a pasta layer, seasoned and topped with cheese of your choice, preferably parmesan.

For those who are lactose intolerant, you can replace mozzarella with goat cheese and works just the same.

Serves 4, as a starter.