It looks like Angeliz doubles up on this recipe to freeze some of it, which might not be a bad idea at all. I have a whole drawer of leftover-y type things that Babybear gets when we get back to late to be bothered cooking. I wonder how much cheese sauce would be required for this if you don't have a packet to hand? Maybe a pint or so, I think? I don't know, I'm glad to say that cheese sauce is my husband's department as I can't be bothered dealing with the lumps... anyway, over to Angeliz.


"My lasagne recipe is as follows.
 
2 x 400g packs of lamb mince
2 bags of baby leaf spinach
2 tins chopped tomatoes
3 peppers
2 onions
lasagne pasta sheets
some grated cheddar
cheese sauce packet
a few chives
squidge of tomato puree
 
chop and gently fry the peppers and onions. Remove from the pan, (a VERY big pan), and then brown the mince. Replace the peppers and onions and a bag of the spinache, both tins of tomatoes and the squidge of puree. I usually add a bit of cayenne pepper or chilli powder too at this point.
Let it all simmer and make up your cheese sauce and grate the cheddar.
Grease a huge lasagne type baking thing (I have a big oval glass one that lets me see my layers).
Place pasta sheets followed by mince mixture then the raw spinach. Follow for two or three layers.
Pour the cheese sauce on top followed by the grated cheddar, a few spinach leaves for decoration and some chives.
Place in the oven for a few hours on about 180. (or when it looks done, just test with a fork)
I always make one this big so that I can freeze portions for dd2 as it's her favourite."