Beautiful beef mince, a bucket of creamy bocconcini and a box of egg yolk lasagna sheets…the essential ingredients for my home cooked lasagne. Along with carrots, celery, zucchini, passata and herbs this meal made in two baking trays, is nutritious and tasty. Best of all, because it can be made in advance, lasagne is an ideal dish to serve up during the busy working and school week. 

My recipe for this evening’s meal, including instructions on how to make bechamel sauce and how to assemble the lasagne, was originally published on the 23rd May. The rich meat sauce recipe is from my post on the 13th May. Even if your family is significantly smaller than my tribe, it is still worth making a large quantity. Lasagne can be stored safely in the fridge and eaten within three days of initially cooking it, or frozen for up to a month. 

As my children tumbled through the door this afternoon, they picked up on the aroma of the meat and vegetable sauce which had been slowly cooking for just over two hours in the oven. Mingled with the nutmeg scented bechamel, the entire house smelt delicious and conversation turned not only to the dinner menu, but whether there would be ample leftovers for school lunches tomorrow. Lasagna is a firm family favourite in our household and well worth the effort when everyone is so enthusiastic about eating it!