Welcome to my second recipe on how to make a cheap and delicious student lasagne!
Below you will find a video showing my exact method of how I made this lasagne, there will be a little less room for customisation this time but feel free to experiment where you can. The included article will give you the exact ingredients I used if you want to follow my exact recipe, as well as a few tips, tricks and ingredient guides.
So aprons on, hands washed, and let’s start cooking!
Key skills taught: How to make a Meat Sauce
Beef mince (300g)
Garlic (2-4 cloves)
Mozzarella (1 ball)
Pork mince (250g)
Grated Parmesan (100g)
Baked Beans (1 small tin)
Seasonings (to taste):
- Dice your mushrooms, onion, garlic and mozzarella
- Grate your parmesan
- Pre- heat your oven to 180 degrees
- Add some oil to your pan and sauté your onions and mushrooms, add some salt and keep cooking to all water has evaporated and the pan has stopped steaming.
- Add your mince and cooked until brown
- Add to a sauce pan with your tinned tomatoes, beans and seasonings
- Stir together and crush the tomatoes against the side of the pan
- Simmer for around 45 minutes or until the sauce has thickened and become a bright red.
- In bowl combine ricotta, a pinch of nutmeg, the juice and zest of a lemon, half of your parmesan and mozzarella and black pepper.
- Taste your ricotta mix and adjust to taste
- Add ¼ of your meat sauce to the bottom of your baking dish
- Layer your lasagne sheets on top
- Add ½ of your ricotta mixture and spread over the top
- Add the next 2nd ¼ of your meat sauce
- Layer more pasta
- Add the final part of your ricotta and the 3rd ¼ of your meat sauce
- Add the final layer of pasta and the final part of your meat sauce on top of the dish
- Scatter your mozzarella and the remainder of your parmesan on top
- Put in the oven and bake for 30-45 minutes
- Serve to 4-6 people and enjoy
In order to make vegetarian version of the meat sauce double the amount of mushrooms and put in your Quorn mince during the last 20 mins of simmering. Quorn mince doesn’t have the same structural integrity as regular meat so will disintegrate if simmered for too long.
Beans. I love them, you love them. Not only are they good on toast but as an ingredient, especially in tomato sauces. Adding a sweetness that won’t detract from the tomato flavour as well as adding a bit of extra veg.
Zest vs Juice:
Ever wondered when to use which? Its pretty simple, when you want lemon flavour but none of the sourness you need lemon zest. If you want some acidity and sourness as well, especially against milder flavour like ricotta.