For those who love the comfort of lasagne but find the preparation a bit daunting, celebrity chef Lesley Waters has dished out her "easiest ever" recipe . The method , offering a no-fuss approach to classic Italian home cooking, skips the tiresome steps and uses ready-made items to save you hours in the kitchen. No need for the traditional béchamel sauce here - Waters' genius hack involves simply mixing cream and eggs for an effortlessly indulgent white sauce.
Featured on BBC Good Food, the convenient take on lasagne doesn't sacrifice taste for time, making it perfect for feeding a family of six without breaking a sweat, reports the Express . Ingredients 500g minced beef Two garlic cloves, crushed Two tsp dried oregano or mixed herbs Two 250g packs of pre-sliced white mushrooms A 300-350g tub of roasted vegetable sauce or a jar of your fave pasta sauce A few generous squirts of tomato ketchup One large egg A 284ml carton of double cream 175g of shredded extra-mature cheddar cheese 9-12 sheets of fresh lasagne noodles A pinch of nutmeg Method Get the stove going and heat a roomy non-stick pan. Chuck in half the minced beef and cook it over medium heat till it's nicely browned, which should take about five minutes.
Toss in the crushed garlic and dried oregano for a flavour hit. Next, throw in the sliced mushrooms and whatever veggie sauce you've chosen, along with a good squirt of ketchup. Season the mix with a dash of salt and a grinding of black pepper to taste.
Stir the mi.