Fast and thrifty

MONEY SAVING SPECIAL

One-pan lasagne

SERVES 4

Lasagne is normally a labour of love, but this simplified version is easy enough for weeknights.

YOU WILL NEED

8 pork sausages, casings removed
2tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1tbsp tomato purée
400g tin chopped tomatoes
300ml beef stock (made from a cube)
10 dried lasagne sheets
Handful fresh basil, finely chopped
125g ball mozzarella

HOW TO DO IT

1 Break the sausages into small pieces, then bash the meat with a wooden spoon or spatula to break it up into even smaller pieces. Season with salt and pepper.

2 Put a frying pan on a high heat and add the olive oil. Cook the sausage meat until it starts to brown and go crispy, then set it aside.

3 Add the onion to the pan and cook for 2 mins until it starts to soften, then add the garlic and cook for 1 min.

4 Return the sausage meat to the pan and add the tomato purée. Cook for 1 min. Add the tomatoes and beef stock, then season and simmer on a low heat for 10 mins.

5

Soften the lasagne sheets in salted boiling water, then add them to the sauce. Add the basil and mix through.

6 Break the mozzarella ball into chunks and spread them over the top. Put the pan under a hot grill for 2–3 mins to melt and colour the cheese. Sprinkle more basil on top and serve.

TIP

SAUSAGES ARE OFTEN CHEAPER THAN MINCE AND ALREADY WELL SEASONED.

Veggie Thai green curry

SERVES 4

You can use any veg combo you fancy here. The key is cutting them small so everything cooks quickly.

YOU WILL NEED

2 tbsp vegetable oil
1 onion, finely diced
1 red chilli, finely chopped, plus
extra slices to serve
170g Thai green curry paste
400g tin coconut milk
2 baking potatoes, peeled and
cut into 2cm chunks
1 large carrot, peeled and cut
into 2cm chunks
200g green beans, cut in half
Zest and juice ½ lime
20g coriander, finely chopped

HOW TO DO IT

1 Put a lidded saucepan on a medium heat. Add the oil, onion and a pinch of salt and cook for 3–4 mins until the onion begins to soften. Add the chilli and cook for a further min.

2 Add the curry paste and cook for another min, then pour in the coconut milk. Half fill the tin with tap water and add that too.

3 Bring the s