This recipe uses the third, and last, portion of the ragu made earlier. The picture shows my portion, which is a quarter of the finished dish, not a half.
One third of the ragu mix £1.02
400ml skimmed milk, 2.27 litres/£1, 18p
100g + 50g flour, 45p/1.5kg, 5p
Total cost £1.25, serves 2, 62p a portion
Per portion, 656 cals, 43g protein, 15g fat, 86g carb
Put 50g of the flour in a saucepan and mix to a paste with a little of the milk. Add the rest of the milk and whisk well to incorporate. Now heat the milk mixture either in a saucepan or in the microwave until it thickens. Set aside.
Divide into 3. Roll out one third to the thickness of a credit card and approximately the shape of your dish.
Repeat… Ragu, white sauce, pasta
Bake in a medium oven for 30-35 minutes until the top is browned.
If you have any Parmesan, grana padano or cheddar, sprinkle a tiny bit on top of each layer of white sauce.
I added a dollop of grainy mustard to ours, otherwise, it was the recipe here. I wanted to see what it would taste like.
Because of the restriction of ingredients on a meal plan, we are missing butter in the bechamel and cheese in the layers. I could taste that they weren’t there, but it was a tasty dinner anyway. Filling and satisfying.
As you can see from the pictures, this made a very large lasagna for two people and could easily feed four if you wanted to stretch it, especially if there was some kind of accompaniment. A green vegetable say, or garlic bread, oven wedges maybe or a jacket potato.
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I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community