It may not be an authentic Italian lasagne (actually, there's no doubt, it's definitely not), but it's tasty and filling, has ingredients you can usually keep in the cupboard for ages, and relatively quick. Remind me to share my "proper" lasagne with you one day.
Take:
A slug of olive oil
1 leek, sliced
2 cloves garlic, crushed (or 3, or 4...)
Cook these up in a pan over high heat
Add:
100g diced bacon (or in this case, some triple-smoked ham I had in the freezer)
250g veal mince
250g pork mince
Cook until mince is completely browned. Switch on the oven to 200C or 180C fan-forced
Add:
2tbl tomato past
1 x 400g can diced tomatoes
1/2 can water
a decent shake of dried oregano
Stir it around, then let it simmer while you turn your attention to the sauce. If you're too lazy to make proper bechemel, give this ago. Combine:
500ml (2 cups) milk
1 packet white sauce mix
1 packet cheese sauce mix
Whisk over heat until the sauce thickens.
Place a sheet of lasagne on the bottom of a half-size (ie. rectangular) casserole dish. Spoon in a layer of meat, then top with another lasagne sheet and repeat until either you run out of meat, or your dish is 3/4 full. Place one more lasagne sheet on top of the last layer of meat, then spoon or pour in the white sauce mix. Top with grated tasty cheese, maybe a little reggiano, maybe some mozarella. Place in the oven and bake for about 45 minutes or until the pasta is cooked and cheese nicely browned.
Once it comes out, leave it sit for a few minutes.
And there you have it. As I said, certainly not authentic, but it's tasty. I think even better the next day.
Even so, it's not particularly pretty, is it?
