My cooking lately has been dominated by what I can make that the little one can enjoy too. I am also one for batch cooking to make the middle of week dinners a bit easier.
Lasagne is a great dish to freeze as it can be portioned easily. I usually make it with more beef stock (usually use Bovril) and seasoning, including a dash of Worcestershire sauce in the beef but this time I have only used 1 beef stock for making 2 large trays of lasagne, so negligible really. As a consequence, the beef filling will not be as dark as you would normally expect and will be redder from the tomatoes. The first step of sauteeing the onions and garlic is crucial to allow caramelisation which gives a lot of the flavour. Browning the beef is also very important here. The beef browning process also evaporates some of the water that is in the beef as you don’t want the resulting beef mixture to be too wet.
A simple bit of pureeing to your desired consistency will be perfect for your little one. It certainly went down well in our household!
Happy eating!