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Top hacks for making Holly’s Lasagne:
1. Make mince meat go further by adding lentils or beans to the mix
2. Pack a flavour punch using Colman’s Bolognese and White Sauce Recipe Mixes – no need to buy all the separate ingredients!
3. Reduce oven energy usage by batch cooking and filling up your oven. Portion up and freeze your leftovers, ready to defrost and quickly reheat in the microwave
Ingredients (Serves 6)
250 grams lean beef mince
200 grams lentils
Colman's Spaghetti Bolognese Recipe Mix
400 grams tinned tomatoes
300 grams lasagne sheets
Colman's White Sauce Recipe Mix
300 millilitres skimmed milk
125 grams mozzarella
Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).
In a bowl, mix together the Colman’s Bolognese Recipe Mix with the water, then mix through the lentil and mince mix. Stir in the tinned tomatoes.
Prepare the white sauce, by mixing the Colman’s White Sauce Mix with the milk in a pan, bringing to the boil stirring continuously. Then simmer for 2 minutes.
Spoon one third of the meat and lentils into the dish, then cover with some lasagne sheets. Drizzle over 1/3 of the Colman’s White Sauce Mix.
Repeat until you have 3 layers of pasta, making sure you can’t see any pasta poking through.
Scatter torn mozzarella over the top.
Bake for 45 mins until the top is bubbling and lightly browned.