The Easiest Lasagne Recipe Ever

I hear so many people say that they love lasagne but they never make it themselves because it involves too much messing around.  This is the easiest lasagne recipe ever: you just put all the ingredients in together (almost) and cook it for an hour.  I have served it (deliberately) at a dinner with someone who was a bit of a snob when it comes to making things “properly”, just to see what reaction it would get – and they thought it was great! I hummed and haa-ed as to whether to tell them or not, and decided just to smile to myself.

The recipe is just mince but I always add lots of extra vegetables – whatever I happen to have.  My (now ex) stepson thought it was wonderful even when he helped me make it and discovered how many vegetables I put in it.  Grating in carrot and zucchini always works well or a big handful of spinach (fresh from the garden or frozen) and some mushrooms.

500g minced beef

1 packet Maggi Onion Soup

425g can tomato puree

1 tsp oreganum

1 tsp basil

2 tsp beef stock powder

1 cup water

150g lasagne noodles

3/4 cup hot water

1 cup grated cheese

1 tsp cornflour

1 egg

1/2 cup milk

Mix the first seven ingredients thoroughly in a large bowl.  Add lots of vegetables of your choice (optional). Spread 1/3 mixture in a 23cm square baking dish.  Arrange 1/2 the uncooked lasagne noodles on top, then cover with the next 1/3 meat mixture.  Cover with the rest of the noodles.  Mix hot water with remaining meat and pour evenly over the lasagne.

Bake uncovered at 180C for 50 minutes, then turn off the oven.  Mix the remaining ingredients and spread evenly over the hot lasagne.  Replace in the (turned off) oven for 10 minutes until the topping sets.

It freezes really well too.  I often make the lasagne, cut it into pieces and freeze it ready for lunches to take to work.