Angela’s open lasagne – brought to you by Queen of Tarts, Edinburgh.
Easy, cheap and fit for a queen!
Boiling salted water
A little oil
Baby pickled onions, garlic, leek, tomato, parsley and fresh green chilli topped with a decent dose of hard cheese* and a dash of double cream
Roast squash, caramelized onion, dollops of ricotta and crispy sage frizzled in some extra virgin olive oil.
Leftover veggies, Chilli or Bolognese with grated cheese and a splodge of natural yogurt
To prepare the lasagne just snap about four sheets in half per person and boil, adding a little bit of oil to keep them separate and not let them stick together. Lay a few cooked squares on the plate, add filling then more squares and more filling. Finish with one square and a top with a wee flourish of your fancy
* Click here for alternatives to non-vegetarian cheese like parmesan