The easiest lasagna ever

Introducing the ultimate guide to making the easiest lasagna ever – a culinary masterpiece perfect for kids who want to become little kitchen wizards! With Lesley Waters as their guide, this recipe is designed to help kids unleash their inner chefs with ease. This foolproof recipe makes cooking a breeze while maintaining the deliciousness of traditional lasagna. Follow the step-by-step instructions to make a delicious lasagna that will delight both children and adults. Let your little one’s culinary talents shine as they prepare this incredible dish in the comfort of your home kitchen!

Ingredients

500g good quality lean ground beef
2 garlic cloves, crushed
2 teaspoons dried oregano or dried herb mixture
2 x 250g packets of pre-sliced white mushrooms
300-350 g roasted vegetable sauce from the tub
3 really good squirts of tomato ketchup
1 large egg
284ml carton of double cream
175g extra aged cheddar
9-12 sheets of fresh lasagna
a whole nutmeg (but you shouldn’t use all of it)
fresh chives, optional

Tip

Make it extra special
While the lasagna is cooking, cut the chives into different lengths so you can spell “MUM” on the finished baked lasagna.

Preparation steps

Heat a large non-stick frying pan until hot.
Add about half of the minced meat and fry over medium heat for 4-5 minutes until browned.
Stir with a wooden spoon, pressing out any lumps as it cooks.
Place the browned minced meat in a bowl.
Add the remaining raw ground beef to the pan and add garlic and oregano.
Fry it as you did with the previous batch, then add all the ground meat back to the pan and toss to combine.
Add the mushrooms and roasted vegetable sauce and drizzle in the ketchup (you can be generous).
Season with black pepper and salt if desired.
Stir well to combine, increase the heat under the pan and bring to a boil, then reduce the heat to bubble slightly.
Cover the pan and cook for 30-35 minutes. Stir every 10 minutes to mix everything together.
During cooking, the mushrooms shrink and make the minced meat juicier.
While waiting for the meat to cook, crack the egg into a large bowl and beat with a whisk or fork to break up the white and yolk.
Pour the cream into the bowl, then grate about two-thirds of the cheese and add it to the bowl.
Be careful, a grater looks harmless but is sharp so watch your fingers.
Season with a good pinch of black pepper.
Stir well to combine.
Now switch the oven on to 180°C/gas 4/fan 160°C.
Place the lasagna in a bowl and cover with boiling water.
Leave on for 5 minutes.
Take an ovenproof dish measuring approximately 28-30cm x 22-23cm and 7.5cm deep.
Spread about a few spoonfuls of meat sauce over the bottom, then cover with 3-4 lasagna sheets (lifting them out of the water with tongs), overlapping them slightly to fit if necessary.
Drizzle some cheese sauce on top – about 2-3 tablespoons.
Add half of the remaining meat on top and spread it to the edge of the dish.
Cover with 3-4 more lasagne sheets, then top with the remaining meat, spreading it evenly and almost to the edge.
Cover with 3-4 more lasagne sheets.
Pour the rest of the cheese sauce over it.
Shake the bowl so that the sauce runs to the sides, and press the corners of the pasta into the sauce so that there are no protruding spots.
Grate the remaining cheese evenly over the top and then grate about 1-2 teaspoons of nutmeg over the top.
Bake in the oven for 30 minutes or until bubbly and golden brown.
If desired, let it rest for 5 minutes before decorating the top.
Cut into 6 portions and serve with a salad.

Nutritional Information

Equipment and tools

To make the easiest lasagna ever, you will need the following equipment and tools:

baking pan
frying pan
dulcimer
Sharp knife
A garlic press
measuring spoon
measuring cup
grater
Whisk
Scissors

Allergen information

The easiest lasagna recipe ever contains the following allergens:

Dairy – Double Cream, Extra Aged Cheddar
egg

Please consider these allergens when preparing the recipe, especially if anyone consuming it suffers from allergies or dietary restrictions.

Storage and leftovers

The easiest lasagna ever can be stored in the refrigerator for up to 3 days. How to store leftovers correctly:

Allow the lasagna to cool completely.
Cover the baking dish with plastic wrap or place individual portions in airtight containers.
Label the containers with the date.
Place the lasagna in the refrigerator.

To reheat leftovers, preheat the oven to 180°C (350°F). Remove the plastic wrap, cover the lasagna with foil, and bake for 20-25 minutes or until heated through. Alternatively, you can warm up individual portions in the microwave.

Health Benefits of the “Easiest Lasagna Ever”

When it comes to comfort food, lasagna is a classic dish that never disappoints. Not only is it delicious and filling, but this “easiest lasagna recipe ever” also offers several health benefits that make it even more appealing. Let’s examine the nutritional value of its main ingredients in more detail.

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Lean minced meat

The recipe calls for 500g of good quality lean ground beef. Lean beef is an excellent source of protein, essential for building and repairing tissue. It also provides important vitamins and minerals such as iron, zinc and B vitamins.

Dried oregano or dried herb mixture

Herbs such as dried oregano or dried herb mixtures not only add flavor to the dish, but also offer numerous health benefits. Oregano, for example, is rich in antioxidants and has anti-inflammatory properties. It may also have antimicrobial and anticancer effects.

White mushrooms

White mushrooms, contained in 2 x 250g packs, are a low calorie ingredient packed with nutrients. They are a good source of B vitamins, selenium and copper. Additionally, mushrooms are known for their immune-boosting properties and potential anti-inflammatory properties.

Roasted vegetable sauce and tomato ketchup

Using a 300-350g cup of roasted vegetable sauce and a few dashes of tomato ketchup gives the lasagne an intense flavor. Tomato-based sauces are rich in lycopene, a powerful antioxidant that may help reduce the risk of certain cancers, heart disease and age-related macular degeneration.

Egg and double cream

The addition of a large egg and an 10-ounce carton of double cream gives the lasagna a creamy and rich texture. These ingredients not only add to the enjoyment of the dish, but also provide a good amount of protein and healthy fats.

Extra-mature cheddar and fresh lasagna sheets

Enjoying the lasagna with 175g of extra mature cheddar not only provides a delicious layer of cheese, but also provides calcium, vitamin A and protein. The 9-12 sheets of fresh lasagna are a great source of carbohydrates and make this dish a well-rounded meal.

Nutmeg and fresh chives

A whole nutmeg is not used entirely in the recipe, but it gives the dish a unique flavor. Nutmeg is believed to have antimicrobial properties and can aid digestion. In addition, fresh chives, optional for garnish, together with vitamin K and antioxidants provide a subtle onion flavor.

So next time you make this “easiest lasagna ever” recipe, you will not only enjoy the delicious taste but also benefit from the nutritious ingredients.