So it's been raining for days...it's cold and windy and miserable, nothing to cheer you up like a gigantic portion of saucy, yummy, cheesy, tomatoey lasagne-ey goodness!
Make up a big portion of your favourite tomato based pasta sauce...or use the one below
You'll need
Brown Onion - 1 large diced
Garlic - 4 cloves crushed
Sliced mushrooms - 1 cup
TVP - 800 g, I use the tinned casserole mince
Tomato Paste - 4 tbsp
Baby Spinach - 2 handfuls
Pasta Sauce - 1 jar
Mixed Herbs
Salt and Pepper to taste.
Fry onion for 2 minutes then add sliced mushrooms cook for a minute more then add garlic and stir well.
Add all other ingredients and allow to simmer for 10 minutes, stirring occasionally. Add what ever herbs you like, I used fresh parsley and thyme and dried oregano and basil.
Preheat your oven to 180 degrees celsius and prepare your lasagne by using alternating layers of lasagne sheets, pasta sauce and cheese sauce (Buy instant lasagne sheets they are so easy to use). Cover the top in cheese sauce and sprinkle with fresh parsley. Cook for 40 minutes so top is nice and brown.
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