Lasagne

Because of the variety of ingredients in Lasagne, it's hard to do a small quantity so what I do is to cook up a big batch of 'meat' and freeze it in smaller portions. This can then be defrosted to make the actual Lasagne or just to eat with spaghetti.

The ingredients below represent my latest 'experiment'. They are a combination of ingredients from a couple of different recipes plus some stuff that I had in (like the plum tomatos) and wanted to use up. The results were split into 4 batches for freezing, each of which will make 2 large portions of lasagne. If anything the results were a little too juicy and I may omit the water next time.

After cooking the onions, chuck in all the other ingredients and simmer for about 12 years until nice and gooey!