Easy Lasagne

A good lasagne is one of those easy recipes that most cooks should have up their sleeves.   They come in ever so handy.  I can't think of the number of times that I have been invited to a pot luck/covered dish luncheon or supper and decided to make a lasagne to bring along.



I do this for several reasons really.   One, I always, ALWAYS have the ingredients on hand in my cupboards and freezer to make one.  I don't have to go scrambling around to find them, or send Todd to the shops for them.  I hate having to send the Toddster to the shops for anything on his own.  He tries his best, but invariably comes home with the wrong thing, bless him.



Have you ever noticed how many men are wandering around the grocery aisles with blank stares . . .  looking for all the world like they are in no-man's land with cell phone glued to their ears??  If you have a man who can safely navigate the grocery store without having to phone home at least once and who arrives with exactly what you wanted him to get . . . hang onto him for dear life. He is a rare animal indeed!



The second reason this makes a great pot luck/covered dish to bring is that  it's goes together quickly and is very easy to make (I think even Todd could make this with a few instructions)  . . .  and thirdly ( and most importantly) it's delicious!  Everyone likes it.  No bells.  No whistles.  Just plain good and simple old fashioned goodness.  Enjoy!

 

 *Easy Lasagne*

Serves 8

Printable Recipe  

No need for precooking the noodles in this.  Delicious.  Simple.  Easy.

For the meat sauce:

1 pound of extra lean ground steak

a bit of oil

2 jars of your favourite marinara sauce (5 cups)

garlic salt

pepper to taste

For the cheese filling:

250ml of cottage cheese (1 cup)

1 large free range egg

90g of finely grated Parmesan cheese (1/2 cup)

1 TBS parsley flakes

freshly ground black pepper

You will also need:

180g of mixed mozzarella and cheddar cheese, grated (1 1/2 cups)

2 TBS finely grated Parmesan cheese

1 cup of bechamel sauce

lasagne noodles, uncooked (In North American 12, in the UK you will need 12 also)  

First make the meat sauce.   Scramble fry the minced steak in the oil in a large skillet until brown.   Add the marinara sauce, garlic salt and pepper to taste.   Allow to simmer slowly for 10 minutes, stirring occasionally.

Mix the cottage cheese, egg and Parmesan together.  Stir in the parsley flakes and some black pepper

Butter a 9 by 13 inch baking dish.  Spoon a bit of the meat sauce on the bottom of the dish to lightly cover..  Add a layer of noodles.  Cover with half of the meat sauce.  Spoon the cheese mixture over top and gently spoon out to cover.   Sprinkle on half of the mozza/cheddar mixture.  Top with another layer of noodles.   Finish with the remaining meat sauce.  Cover with the remaining cheese.  Spread the bechamel sauce over top.  Sprinkle with the Parmesan cheese.  Cover tightly with foil and bake in a 180*C/350*F/gas mark 5 oven for 1 hour, uncovering for the last 15 to 20 minutes.  Let stand for 10 minutes before cutting into squares to serve.    

Note : 
We can buy bechamel sauce ready made here, but if you want to make your own, for one cup, heat 1 cup of milk just to the boil, along with half a peeled onion which you have studded with a clove and piece of bay leaf. Let infuse for about 30 minutes, then strain. Melt 1 TBS of butter in a saucepan. Whisk in 1 TBS flour. Cook for a minute, then slowly whisk in the milk. cook stirring until it thickens. Season with some salt and pepper and a bit of freshly grated nutmeg. I usually cook mine over very low heat for about 15 minutes longer, stirring occasionally, prior to using.  You can also add a couple of TBS of finely grated Parmesan cheese for extra flavour.