Rag’u Sauce:
8-10 Plum tomatoes
1 carrot
half onion
1 stick celery
1 pound minced beef
few sprigs of rosemary
2 tablespoon of balsamic vinegar
100ml of red wine
2 cloves of garlic
Roughly chopped onion ,garlic , fry in a large pan with medium heat with a little oil for 20 mins. When they are caramelised , add in minced beef Until the veggies are starting to caramelise , pour in the red wine and turn up the heat to cook it away. Add in tomatoes ,bay leaves, clove, along with water covered and simmer for 1 hour, then season to perfection.
Finely sliced garlic, Put into a large pan with oil with high heat, cook until garlic is lightly golden, stir in spinach and a good grating of nutmeg and cook for 15 mins.
White sauce
50g unsalted butter
50g plain flour
0.5 litre Semi-skimmed milk
30g Ricotta Cheese
30g whatever cheese
Melt the butter in a large pan over medium heat, then stir in the flour to form a paste. Whist in milk, a little at a time, and continue to heat until you have a thick white sauce. Remove from the heat , grate and stir in the cheeses, season to taste and add a grating of nutmeg.
Layers the instant lasagnas with rag’u sauce, spinach, white sauce and cheese for 4 layers in the oven pan and place on very bottom layer of oven with 350°F until bubbly.
You can also freeze the lasagna either baked or unbaked.
- To freeze an unbaked lasagna: Line the pan with foil before assembling, then assemble the lasagna as directly. Let cool completely, and then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.
- To reheat an unbaked frozen lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, bake as directed.
- To freeze baked lasagna: Line the pan with foil before assembling, then assemble and bake as directed. Let it cool completely, then freeze until solid. Once frozen, lift the frozen lasagna block from the casserole dish, wrap it in more foil, then freeze for up to a month.
- To reheat a baked lasagna: Remove the lasagna from the freezer and unwrap all the layers of foil. Transfer to the original casserole dish, cover, and let it thaw in the fridge overnight. Once thawed, warm the whole casserole (covered with foil) in the oven at 350°F until bubbly again.
- To freeze and reheat individual slices: Cut the baked and cooled casserole into slices and wrap each slice individually in foil. Combine them in a freezer storage bag and freeze for up to 1 month. Thaw overnight in the fridge. To reheat, unwrap from the foil, place on a microwave-safe dish, and reheat in the microwave for a few minutes until bubbly.
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