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Quick Lasagna

November 13, 2013

Christmas Nightmare Week

Christmas Nightmare Week is the second week of November.  I have no statistics to back this up and I have absolutely no idea what anybody else thinks but I am telling you this is the nightmare week.  Let me explain.  The first week of November is when people start becoming more concerned about the weather and debates are constantly on the news stations about the increase of fuel prices for the winter.  People are becoming depressed and then they fall deeper into depression by the second week because… the Christmas countdown starts officially to the point where you cannot escape it.  People start thinking about it around October but those who suffer from the nightmare week try very hard to avoid thinking about Christmas.  I am one of these people.  The most important days are ummm my birthday, Gran Gran and Granddad day, Mummy’s birthday and Birdspeed’s Birthday.  Ba Humbug! Ba the brokeness! and Ba the frekking over priced goods that will show their true prices in January!  On the second week of November I brought nothing and just used what was in the house to cook.  This is a penny pinching lasagna with lots of protein to build up your immune system and strength to last through this awful period.

This recipe was adapted from Ainsley Harriott’s just five ingredients (BBC Books, 2009).

Meaty Lasanga

Ingredients:

1 x can of tinned tuna (drained), 125g pre cooked chicken breast pieces, 130g pesto, 250g creamy tomato pasta sauce, 30g crushed walnut halves, lasagna sheets, 40g mozzarella cheese.

Method:

1. Pre cook the lasagna sheets in boiling water before layering the lasagna.
2. In a bowl mix together the tuna, chicken and half the pesto and sauce.
3. In another bowl mix together the rest of the pesto and tomato sauce. This will be the second layer.
4. Pre heat the oven to 180 degrees C.
5. Pour the meaty filling at the base of an oven proof dish.
6. Layer with soft lasagna sheets.
7. Spread the majority of the sauce in the second layer and sprinkle over the walnuts.
8. Layer with soft lasagna sheets.
9. Pour over the rest of the sauce and sprinkle the cheese over the top.
10. Bake for 35 – 40 minutes until the top is golden and bubbling.
11. Leave to cool for 10 – 15 minutes before serving.

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From → Main Meals

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