Ham Lasagne

Ingredients:-

250g fresh lasagne sheets
1 tbsp oil
1 fat garlic clove
2 x 400g tinned chopped tomatoes
8 slices ham
150g pot mild natural yoghurt
50g strong cheddar plus exta for top

Preheat oven to gas mark 5.

Prepare lasagne sheets if using dried (boil for 10 mins, drain and place in cold water to avoid them sticking) Separate sheets and 'hang' over pan sides to keep apart.

Crush garlic clove and fry in the oil in a frying pan. Add the tomatoes and simmer for a while until reduced a little. Season with herbs etc. Remove from heat and put into a bowl.

Using same frying pan layer pasta, ham (keep in slices) and tomatoes.
Beat together yoghurt, eggs and cheese.Pour over the top of the pasta and grate some cheese on the top.

Cook for 15 minutes or until cheese is golden and the top has set.

I didnt have an oven proof pan so made it in a pizza dish and it turned out fine.

Courgette Lasagne

Ingredients:-

Dried lasagne sheets (9 or 10)
Oil for frying
1 onion, finely chopped
700g courgettes (about 6), coarsely grated
2 garlic cloves, crushed
250g tub ricotta
50g strong cheddar
350g jar tomato sauce for pasta
2 tbs tomato puree
Mixed herbs

Preheat oven to 220C/gas mark 7.




Heat the oil in a large frying pan and fry the chopped onion.
After 5 minutes, add the grated courgettes and garlic and continue to fry until the courgette has softened.

Stir in two thirds of both the ricotta and the cheddar and season to taste.

Heat the tomato sauce in the microwave for 2 minutes on a high setting until hot. Stir in tomato puree. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then the pasta sheets, then the tomato sauce and repeat.Top the lasagne with broken up pieces of the remaining ricotta, sprinkle over cheddar and parmesan cheese .Bake on the top shelf of the oven for about 15 minutes until the pasta is tender and the cheese is golden.

Choppie's Lasagne

Ingredients:-

Chopped Vegetables:-
Onions
Celery
Carrots
Mushrooms
Garlic

Pinch dried herbs
800g lean minced beef (fresh)

1 tbsp Tomato puree

1 tbsp Worcestershire sauce

1 Tin chopped tomatoes

Sauce (if not using jar of lasagne sauce for quickness)

25g Butter

25g Flour

300ml Milk

Pinch nutmeg

60 Cheddar Cheese

30g Grated parmesan cheese

Non cook lasagne sheets

Preheat oven to  200 degrees

Heat olive oil in a hot plan and fry the vegetables until slightly soft. Add herbs worcestershire sauce and salt and pepper. Add mince. Add tomato puree and continue to cook until the mince is brown. Add tomatoes and leave to simmer.

For cheese sauce melt butter in a saucepan (not non stick) before adding the flour with a wooden spoon and stirring to form a paste. Over a gentle heat, add first third of milk, whisking to prevent lumps. Add rest of the milk a third at a time, whisking as you go. Season with salt and pepper and nutmeg. Allow sauce to cook out and thicken, remove from heat and add cheese.

Spoon half meat into dish and place pasta sheet on top. Add just under half cheese sauce and spread evenly before adding second layer of meat. Add second layer of pasta and pour over remaining sauce. Sprinkle with parmesan cheese. Clean edge of dish and bake for 20-25 minute or until golden brown.