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Mid-week Meals Ideas!

 Lasagne! The secrets to awesome lasagne!

Tonight we need something hearty & substantial, healthy & scrumptious. Something quick & easy, comforting & warm. So here we have the secrets to awesome lasagne! With a bit of prep work done before hand, you can just pop it in the oven when the time comes, make a little salad & have a glass of red.

There’s a squillion variations of this dish that we all know & love. It’s highly flexible with regard to adding you own spin, like your families favourite ingredients. It can be vegetarian, turkey or chicken lasagne, traditional beef, or even veal.

Generally we always use fresh lasagne sheets…it’s one of the secrets of a lasagne people talk about. The other is top-shelf mince! But today we are making ours gluten-free…you can have a packet of pre-made sheets handy in the pantry.


  • Cook up your mince as you would for a bolognaise sauce, garlic, onion, brown it off. Tomatoes, tomato paste, seasoning, adjust to suit your palette. You may like fresh herbs or mushrooms. I like mine to taste big & bold, so add a generous splash of red & let it simmer for as long as possible.

Eggplants are plentiful at the moment, so I’m going to throw some thick slices onto the sandwich press for a quick grilling. And maybe some zucchinis too! (It’s such a handy little kitchen gadget, one of my preferred few.)

Quick tip…

If making yours vegetarian, you can treat all of your vegetables in this way. It keeps them all flatish, & gives them a more robust flavour. Saves using pans & washing up as well…sandwich press rules!

Quick Tip…

You can leave your meat sauce & the pasta sheets out altogether if you wish, & just use grilled eggplant slices as the layer-alternative. It then becomes a vegetable stack :))

  • Now make your white sauce & toss in a handful of grated cheese…we use parmesan, pepper, salt. And if you need to keep it lactose-free, you can use a variety of milks, like rice or soy for example.

Now let’s see…lasagne sheets, meat sauce, white sauce, grilled veggies & cheese.

Put it altogether, layer upon layer, in your baking dish. A little sauce on the bottom helps the pasta sheet absorb & swell so it doesn’t remain as firm after cooking.

Whichever sauce you have the most of will do the job nicely, & then build from there, repeating your layers until you run out. Finish with white sauce & then grate a sprinkling of parmesan over the top.

So there you go! Well done! It’s now ready to pop in the fridge for when you get home from work, or into the oven if you want it ready in an hour or so…

  1. Looks so delicious! I love the tip of using a sandwich press for grilling – I’d never thought of that. Lasagne is just one of those all-time favourite comfort foods 🙂

  2. This looks so inviting! I do use a sandwich press for my veggies but I haven’t made a veggie lasagne in ages.

    • There you go Maureen…a quick reminder of something so yummy! And awesome that you put that sandwich press to good use outside the square :))

  3. Thanks Karen…we give a sandwich press to everyone who moves out of home, has a birthday or just deserves a gift. Their uses are creative & endless… :))

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