I had a try at making lasagne the other day based off a recipe on a packet of the stuff (Sainsbury's egg lasagne), and it came out quite well. So well in fact that I'm making another batch right now.
I'll start off with posting the original recipe, as Sainsbury's now print a different more complicated one. The really nice thing about this recipe is it doesn't need any fancy sauces. The only bit I had to go and buy specially was the ricotta - the rest is all stuff I tend to have anyway.
1-2 garlic cloves, chopped finely
1 onion, chopped
2 tablespoons olive oil
500g minced beef
350g jar of classic Italian sauce with mushrooms
75g tomato purée
½ teaspoon dried oregano
¼ teaspoon dried basil
250g ricotta cheese, crumbled
125g mozzarella cheese, grated
25g parmesan cheese, grated
salt and freshly ground black pepper
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Grease a 28x32cm ovenproof dish.
In a large saucepan fry the garlic and onion in the oil for 5 minutes.
Add the meat and cook for 5 minutes until brown all over.
Add the sauce, tomato purée, water, oregano and basil. Cover and simmer for 10 minutes, Taste and adjust the seasoning.
Pour a third of the meat sauce into the ovenproof dish.
Cover with a layer of lasagne. Spread half the ricotta and mozzarella cheese over the lasagne.
Repeat the layers, ending with the meat sauce. Add an extra layer of lasagne, sprinkle with the parmesan cheese and cover with foil.
Bake the lasagne in the oven for 50 minutes. Remove the foil and continue baking for a further 10 minutes.
Leave to stand for 5 minutes before serving.
I made a few changes to mine. To begin with I halved all the ingredients as that way the lasagne fits a nice little deep ceramic dish I've got. I added a dash of Worcester sauce to the meat, and used garlic powder rather than cloves because that's what's in my cupboard. Finally I didn't bother greasing the dish, though being glazed ceramic the lasagne came out of it easily enough.
The result is two servings of lasagne - one for now, and one to go in the fridge to be eaten in the next day or two. Plus enough ingredients left over to make another batch a few days later!