Add the nutmeg and then cook over a gentle heat for 4-5 minutes until thickened, stirring now and again. Spread one-third of the meat sauce across the bottom of a medium lasagne dish (approx 2-2.5 ...
To cook, first thaw in the fridge, then cook as directed in the recipe. To freeze leftover portions, first make sure the lasagne is fully cooled (condensation from hot food increases the risk of ...
Cook for 8-10 minutes until the vegetables have ... Line 2 x 2.25 litre ovenproof dishes with a layer of lasagne sheets, breaking them to fi t as necessary. Add half of the bolognese and spread ...
Cook for 20 minutes until just tender ... then drizzle in one teaspoon chilli oil. Lay two lasagne sheets on top; you’ll need to trim one and add the trimmed piece to the gap above the sheets.
Lasagne is wide and flat, is possibly one of the original pastas and is traditionally credited to the city of Naples. Available fresh in sheets, it also comes dried in short and long lengths ...