Student cooking survival guide


Serves: 6

Cost: £3.83

Healthiness: 4/5

Tastiness: 5/5

Easiness: 2/5


You will need:


  1. Chop up your mushrooms and peppers
  2. Chop up your onions are garlic
  3. Fry these on a medium heat until the onions are going translucent
  4. Add the mince, fry this until all the mince is brown
  5. Add your mushrooms and peppers and fry for a couple more minutes
  6. Pour in the chopped toms and tom puree, then sprinkle in the stock cube
  7. Simmer for about 20 minutes
  8. Add salt and pepper to taste
  9. Heat your oven to Gas mark 7, 200C
  10. Ladle enough mince to cover the bottom of your oven proof dish. When your mince mixture is about 2cm thick, add a layer of pasta. Layer the mince and pasta alternatively until you have about 5 cm of room left at the top of the dish.
  11. Make your bechemel sauce as shown in the video above, make sure the last layer is a pasta layer and then pour over your white sauce.
  12. Put the dish in the oven for about 20 minutes until the top is brown and crispy. Take the lasagne out of the oven and leave it to rest for 10 minutes before serving.

Serve with salad or chips, yum yum!

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