Lasagne

As I mentioned earlier in the week, I often crave spaghetti bolognaise; lasagne is another thing that regularly finds it’s way into my subconscious and shouts “eat me, eat me”…not that unusual I suppose given that it’s essentially the same as bolognaise, just slightly differently arranged.

I use the same recipe for bolognaise as I do for the meat sauce that goes into lasagne. I don’t think that’s traditional but I like it so that’s all that really matters.

Stephen is out tonight so when I started to think about dinner I quickly went from Marmite toast, to spaghetti bolognaise to lasagne. I knew I had some leftover sauce in the freezer and as we’re trying desperately to clear some of the food in there it seemed a sensible choice. It does require a fair amount of effort despite the fact the sauce was already made but once the craving takes hold there’s really no escape.

I made a quick all-in-one bechamel sauce and used that to layer up a mixture of plain and spinach lasagne sheets, topped with Parmesan cheese (and a little cheddar) and baked it in the oven for 25 minutes.

I also made some garlic bread to go with it and a small salad to atone for the double carbs.

I’m glad the craving won out, it was so much satisfying than Marmite toast.