Lasagne

Good lasagne is another personal favourite of mine, and can be adapted to include whatever vegetables we happen to have in the bottom of our veg box. Celery, fennel, aubergine and courgette can all go into the mince. An alternative would be to use, for instance, aubergines or courgettes instead of meat to make a cheaper and vegetarian meal. Serves 4-6

Method:

To prepare the mince:

1. Break up the mince if it is in a block, in a large frying pan and heat it gently

2. Cut up the onions and mix in with the mix

3. Leave until the meat is cooked (brown rather than red), stirring regularly

4. Add in the tomato puree, tinned tomatoes and herbs, and stir together

    Tip: to ensure that you have used everything in the tins of tomato, rinse them with warm water and tip into the mince

To make the white sauce:

1. Preheat the oven to 180 degrees celsius 

 2. Melt the butter in a separate saucepan

3. Stir in the flour

4. Pour the milk over and, with a whisk, stir it together

 5. Leave the milk to heat through for a bit, while you grate the nutmeg in and add the salt, pepper (lots!) and mustard powder

Assembly:

1. Put about half of the mince into a large dish

2. Carefully put a layer of the pasta, breaking it into pieces that fit the dish roughly, so that the mince is nearly covered

3. Spread about half of the white source over the pasta

4. Repeat steps 1, 2 and 3, so that all of the mince and white source is gone and then cover the top with grated cheese

5. Cook for about 20-30 mins or until the cheese is golden-brown