Spicy Lasagne

This was something we cobbled together last night with the frozen left overs from last months stuffed peppers. As a reminder the stuffing for the peppers was made up of fried onions, mushrooms, bell pepper, chilli and mutton mince with a carton of passatta added once the ingredients were browning nicely.

To make it into lasagne I simply layer the defrosted mixture with sheets of fresh pasta topped with a cheese sauce and a sprinkling of grated cheese and stuck it in the oven for 25 minutes at 220 degrees. Served simply with garlic bread and a dressed salad.

We often make big batches of things like a tomato and mince sauce as it is so versatile that it goes in so many meals. Taking a portion out of the freezer is easier than making up a fresh batch every time and it tastes just as good.