If you’re looking for organic ingredients, homemade sauces, and cheese made by cows I’ve milked in my backyard and lovingly crafted in a windmill for a year (or however long it takes), this one’s not for you. This recipe is all about simplicity. That means store-bought sauces (I love Dolmio lasagne sauce), store-bought pasta and pretty much essential ingredients you can bung together to make something tasty. That said, if you’re looking for easy meals you can make that can be frozen, quickly defrosted, bunged in the oven, and taste homemade, you’re on the right page.
However, if you got all the time in the world and would love to follow a highly elaborate lasagne recipe, check this out.
Freezing the Lasagne
If you plan to freeze some of the lasagne, I usually add lids to the metal trays after adding the cheese and then defrost thoroughly before cooking.
Quick Batch Cooked Lasagne
- 1 pound ground pork (minced pork)
- 1 pack lasagna sheets
- 1 large onion - chopped
- 1 medium red pepper - chopped
- 1 medium green pepper - chopped
- 1-2 cloves garlic - sliced
- 1 teaspoon salt - to taste
- 2 teaspoons ground black pepper - to taste
- In another pan, fry the onions until soft. Add peppers and garlic and continue cooking until peppers are mild.
- Add the cooked mince and bung in the whole jar of Dolmio red lasagne sauce – add extra water if needed to lighten the sauce. Cook for an additional 5-10 minutes until you get the consistency you like.
- Use a large spoon to scoop the sauce into a metal oven tray. Add a lasagne sheet, and repeat.
- Once you’ve run out of the meaty sauce mixture, spoon Dolmio white lasagne sauce on the top to create a nice extra layer. You’ll most likely only need to use around half the jar.
- Add a generous portion of cheese.
- Bake in the oven at 200°C for 25 minutes (20 minutes in a fan oven).
- Eat with chips and peas, garlic bread, salad (or anything else you fancy).
- And that’s it. You may plan on making a ton of these (freeze the lasagne) so you can have some easy meals during busy days.