Lasagne Lunch is one of those meals for me that is not complicated, it does not need a mountain of ingredients, and it certainly does not need a special occasion. Sometimes, a good lasagne is all you need to turn an ordinary lunchtime into something rather special.
For me, lasagne has always been about comfort. It is the sort of food that fills the kitchen with wonderful smells while it cooks. Then, when you finally sit down to eat, every mouthful feels warm, rich and satisfying. This version takes that idea and turns it into a simple individual lunch that is perfect when you want something hearty without making a huge family-sized dish.
The star of this Lasagne Lunch is, of course, the lasagne itself. I like to make individual portions with several layers of pasta surrounding a delicious meaty sauce. The meat sauce brings all the savoury richness, while the tomato adds a lovely freshness and gentle sweetness. Then comes the cheese, which melts beautifully over the top and brings everything together.
Oh, and please do not forget the bread roll!
A good bread roll belongs beside this lasagne. There is always sauce left on the plate, and in my kitchen we do not waste good sauce. You take that bread roll, tear off a piece and use it to mop up every last little bit. This is not only allowed. I would say it is encouraged!
What I particularly love about making individual lasagnes is the portion size. You get a complete little meal that feels generous without having to cut into a large dish. Each serving has its own lovely layers, and when you put it on the plate, it looks wonderfully inviting.
The top should be golden and bubbling. That is when you know you are getting close. As the cheese melts, it works its way into the tomato sauce and pasta underneath. When you cut into the lasagne, you can see those beautiful layers waiting underneath. The first forkful brings together pasta, meat, tomato and cheese. That is when you know lunch is going to be very good indeed.
I also think Lasagne Lunch is a wonderful way to enjoy a proper cooked meal during the day. We often think of lasagne as something reserved for dinner, perhaps served to the whole family around a big table. However, there is no reason why you cannot enjoy it for lunch. In fact, an individual portion makes it especially suited to lunchtime.
Of course, every Italian momma has her own ideas about lasagne. Some like more cheese, some prefer a richer meat sauce, and others add their own favourite herbs and seasonings. That is part of the joy of cooking. A recipe gives you somewhere to start, but your kitchen should always have room for a little personality.
This is also a wonderfully filling meal. The pasta provides plenty of substance, while the meaty sauce makes the lasagne rich and satisfying. The cheese adds another layer of indulgence, and the bread roll makes sure nobody leaves the table hungry.
If you are cooking for one, this recipe is particularly useful. You can prepare a single portion and enjoy a proper homemade lunch without producing enough food to feed the entire neighbourhood. Naturally, you can also make several individual portions if you are feeding family or friends.
And do not worry if your layers are not perfectly neat. Real home cooking does not need to look like something from a restaurant kitchen. I want to see the sauce tucked between the pasta. I want the cheese bubbling over the edges. I want that bread roll sitting beside the dish, ready for action.
That is what Lasagne Lunch is all about.
It is simple food, made with care and served generously. It is rich, warming and wonderfully filling. Most importantly, it is the sort of lunch that makes you sit back afterwards and think, “Now that was a good meal.”
So, bring out the pasta, make that lovely meaty sauce, add plenty of tomato and cheese, and build yourself a little lasagne to be proud of. Then put a bread roll beside it and enjoy it the way an Italian momma would expect.
And remember, when the last piece of bread has wiped up the final drop of sauce, your plate should be almost too clean to wash!
Lasagne Lunch
Equipment
- Sharp knife
Ingredients
- 100 g beef mince
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- 150 g chopped tomatoes
- 1 tbsp tomato purée
- ½ tsp dried oregano
- ½ tsp dried basil
- 3 sheets lasagne
- 50 g mozzarella grated
- 25 g Parmesan grated
- 1 tbsp olive oil
- salt to taste
- black pepper to taste
- ½ tsp sugar optional
- 50 ml water
Instructions
- Heat the olive oil in a frying pan over a medium heat. Add the chopped onion and cook for 3–4 minutes until it begins to soften.1 tbsp olive oil, 1 small onion
- Next, add the garlic and cook for another minute. Take care not to let it burn because burnt garlic can quickly become bitter.1 clove garlic
- Add the beef mince and increase the heat slightly. Break the mince apart with a wooden spoon as it cooks. Continue until the meat has browned all over.100 g beef mince
- Now add the tomato purée and stir it through the meat. Cook for another minute because this helps develop a deeper flavour.1 tbsp tomato purée
- Pour in the chopped tomatoes and water (optional). Then add the oregano and basil. Season with salt and plenty of black pepper.150 g chopped tomatoes, ½ tsp dried oregano, ½ tsp dried basil, salt, black pepper, 50 ml water
- If the tomatoes taste particularly sharp, add a small pinch of sugar. It is not essential, but sometimes it helps balance the acidity.½ tsp sugar
- Bring the sauce to a gentle simmer. Reduce the heat and cook for around 10 minutes, stirring occasionally. The sauce should become thick and rich rather than watery.
- Preheat the oven to 190°C (170°C fan) / 375°F / Gas Mark 5.
- Spoon a little of the meat sauce into the bottom of your individual ovenproof dish. Spread it into an even layer.
- Place a lasagne sheet over the sauce. Depending on the size of your dish, you may need to break the sheet slightly so it fits.
- Add another layer of meat sauce, followed by another lasagne sheet.
- Continue layering until you have used the remaining sauce and pasta. Finish with a generous layer of the meaty tomato sauce on top.
- Now sprinkle over the mozzarella and Parmesan. Try to cover the surface reasonably well because this will create that lovely golden, bubbling top.50 g mozzarella, 25 g Parmesan
- Place the dish in the preheated oven and bake for approximately 25–30 minutes.
- Keep an eye on the cheese during the final few minutes. You want it beautifully melted and golden, with the sauce bubbling around the edges.
- Once cooked, remove the lasagne from the oven and allow it to rest for 5 minutes. This gives the layers a chance to settle, making it much easier to eat.3 sheets lasagne
- Place the individual lasagne on a plate and serve immediately with a crusty bread roll.
- And please, do not throw away any sauce left on the plate! Break off a piece of bread and use it to mop up every last delicious mouthful.