The lasagne I made with my first failed attempt at mozzarella, which ended up looking alot like ricotta, so I whizzed it up with some spinach as a layer for the lasagne (I had tried to make the mozzarella for adorning the top but it was obviously not to be!) I also cooked and mashed some pumpkin and of course layered it with a cheese sauce. It was fabulous and again, the leftovers were packaged up for the freezer! I really love the common sense aspect of cooking like this, it is cheaper and healthier than takeaways and both those outcomes just make me feel better!
Ultimate Meat Sauce (From Taste Magazine August 08)
4 Tbsp olive oil
Heat the oil in a large heavy-based ovenproof pot, then sauté the onions, garlic, bacon and herbs for a couple of minutes or until soft.