I forgot to add the white suace to the picture^ it goes inbetween the pasta and cheddar
If made with low fat Beef, lasagna is a great protein/carbs meal.
I am going to share a secret with you that makes my lasagna so popular I am now not just making them for family and friends but I am selling them too!
Make your lasagna as usual, plenty of mushrooms, fresh tomatoes etc… as you prefer, and a 50/50 mix of quality beef and pasta, durum wheat pasta is best.
OK heres the secret that makes it addictive and amazingly tasty:
top layer, put flat pasta, then a white lasagna sauce or a cheese suace then put a load of grated strong chedder cheese then a load of parmeason, then sprinkle loads of worsceter suace on top of that then add sliced tomatoes.
The woacester sauce will make the top go dark brown and the tomatoes will shrink to almost nothing, but let it cook for long enough so that the top layer goes crisp.
Next it is best left for at least 8 hours to soak up all the juice and stick together at which point reheat and enjoy, if you want to get rid of a lot of oil from the cheese put a layer of kitchen towels and a cloth on top to soak it up.
Do not leave in the oven or put in the fridge to cool, leave it at room temp.