Lazy lasagne

Now is the time to make your submission to the council. File picture.

WHEN Simon and Alison Holst initially started pondering the idea of writing a ‘comfort food’ cookbook, they were thinking of soups, stews, curries, macaroni cheese and almost anything that includes mashed potatoes.

Before they put pen to paper, however, they thought they should check the definition. It seems most definitions of comfort food are considerably wider, but the common elements include foods that (not surprisingly) make you feel better, and that also evoke a sense of nostalgia and make you think of childhood and home cooking.

Happily, this gave them considerably more scope. What they have come up with includes many of their favourite recipes, some of which just give a warm sense of well-being, and others that evoke memories of childhood and a definite sense of nostalgia.

The recipes are easy to prepare and many are quick as well like the 30 Minute Bolognese. Step-by-step instructions make this an ideal book for the new cook or young ones going flatting for the first time.

Alison says her Lazy Lasagne is probably her most popular recipe ever.

“It has always seemed almost too good to be true — a delicious lasagne that requires no precooking, just assemble and pop it in the oven,” she says.

INGREDIENTS:

For 4–6 servings:

2 cloves garlic, peeled and chopped

400g can whole or diced tomatoes in juice

30g packet tomato soup

500g beef mince

¼ cup tomato paste

1 tsp dried basil

1 tsp dried oregano

2 tsp beef stock powder

1 cup hot water

250g (3–4 cups) small lasagne shapes or long lasagne strips

Topping:

2 tsp cornflour

1 large egg

¾ cup milk, sour cream, or a mixture

1 cup grated tasty cheese

Paprika, optional.

METHOD:

• Preheat the oven to 180°C and spray a 23cm square casserole dish with non-stick spray.

• Put the garlic and tomatoes (with any juice) into a food processor or large bowl and process or mash with a fork to break up the tomatoes. Add the soup mix, beef mince, tomato paste, herbs, stock and water, then process or mix until well combined.

• Spread one-third of the meat mixture evenly over the bottom of the prepared casserole dish. Arrange half the lasagne noodles over the meat. Repeat the layering with another third of the meat mixture, the remaining pasta then cover with the remaining meat mixture. (You may like to keep a bit more than a third of the meat mixture for the top layer.)

• To make the topping, mix together the cornflour, egg, milk (and/or sour cream) and cheese. Pour this over the layered mixture and sprinkle with paprika (if using).

• Place in the preheated oven and cook for 50–60 minutes, loosely covering the top with baking paper or foil after about 40 minutes if it is beginning to get too brown.

• Remove from the oven and leave to stand for about 10 minutes before serving.