June 2018

Recipe of the month: Lasagne

As runners we LOVE our carbs – pasta being the ultimate runners friend. Personally I love pasta so much I could eat it every day. This lasagne recipe is a combination of Jamie Oliver (Ministry of Food) and my own personal twist that makes it differ from the traditional lasagne recipe.

I’d love to hear if you’ve tried it out and what you do to make your lasagne unique!

Servings: 4-6

Preparation time: 20 minutes

Cooking time: 1 hour 30 minutes


  • 2 rashers of streaky bacon
  • 2 medium onions
  • 3 cloves of garlic
  • 400g of closed cup mushrooms (portobello would be just as tasty)
  • olive oil
  • 2 teaspoons of dried oregano
  • 500g 5% mince beef
  • 2 x 400g tins of chopped tomatoes
  • fresh basil
  • Parmesan cheese
  • 7-8 sheets of dried lasagne sheets
  • Beef tomato
  • 2 x mozzarella balls
  • cheddar cheese for sprinkling


Finely slice the bacon, onions and garlic. 

Slice the mushrooms as chunky or as thin as you like.

Add some olive oil to a non-stick frying pan and add the bacon and oregano until the bacon is lightly browned.

Add the onions and mushrooms to the pan and cook, stir regularly until the veg is lightly coloured. 

Add the minced beef to the pan. 

Pour both cans of tinned tomatoes into the pan and mix well. 

Fill one of the empty cans with water and add this to the pan. 

Finely chop the basil stalks and add to the mix – keep the leaves for later. 

Bring to the boil, put a lid on the pan and simmer for 45 minutes, stirring every 10-minutes or so. 

Once 45 minutes is up take the pan off the heat.


Now for the fun part … layering up the lasagne!

I start off with a layer of the sauce, top with lasagne sheets to cover the meat layer.

Next, slice the mozzarella and add a layer above the pasta sheets. NB: The size of your dish may change how much extra mozzarella you need.

A layer of pasta sheets to cover the mozzarella.

Cover the next layer of pasta sheets with the meat sauce and top with pasta sheets.

Grate some cheddar cheese and Parmesan and sprinkle across the top of the lasagne, making sure to cover the whole layer.

Slice the beef tomato and add (in no particular order) to the top of the lasagne. 

Cook in the oven at 180-200 degrees (fan oven) for 35 minutes. 

WHOLLA – Lasagne ready! 

To serve (optional) … rocket and cherry tomatoes on the vine with balsamic vinegar and some garlic bread/ciabatta on the side. 

The lasagne tasted so good it was gone before I had chance to take any more pictures!





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