Cheat’s lasagne – Risoni, spaghetti bolognese + cheesy béchamel sauce (in the microwave)

My little guy won’t eat anything green, so it is a constant battle to feed him veges.

This cheat’s lasagne is my friends recipe, I made it on the weekend, OMG yum!

I love the bechamel sauce in the microwave too, easier to clean than a saucepan.

MLG said, “What’s this mum?”, I said “It’s Ronnie’s pasta”… “mmh I love Ronnie’s Pasta!” It was so good we had it the next night too! This is going on the Family Organiser as a “go to meal” from now on. Thanks for sharing Ronnie x

It’s simple, basically a layer of Risoni, a layer of spaghetti bolognese and then a layer of béchamel sauce with cheese and bake, here’s how I did it.

Recipe Serves 8

1 pkt Risoni (cooked to packet directions)

SPAGHETTI BOLOGNESE

500g mince

1 onion finely diced

1 garlic clove finely chopped

1 zucchini grated

1 carrot grated

1/2 can whole tomatoes

1/2 jar of bolognese pasta sauce

2 tbsp tomato paste

1 tbsp brown sugar

1 tbsp red wine vinegar

salt and pepper

CHEESY BECHAMEL SAUCE

100g butter

5 tbsp flour

2 cups milk

1 1/4 cups cheese + handful for sprinkling on top

Method

Cook risoni to packet instructions, drain and cool then place in a baking tray.

Make spaghetti bolognese, do it your way or use mine. In a saucepan sweat onions and garlic, zucchini and carrot, then add mince, breaking up as you go. Once the mince is cooked add tomato paste, pasta sauce and whole tomatoes, salt and pepper to taste. Stir in brown sugar and red wine vinegar, then simmer until the sauce reduces.

Cheesy Béchamel sauce

In a microwave bowl, add butter and melt for 45 sec. Slowly, add 5 tbsp of flour and stir with a hand whisk (until it goes crumbly), pour milk on top. Return to the microwave and cook for 3 mins. Remove and stir with whisk until the sauce thickens. Add the grated cheese and whisk in. Cook for 1 more minute in the microwave then whisk till smooth. Add salt and pepper to taste.

Layer Risoni, then spaghetti bolognese, then top with cheesy béchamel sauce and extra grated cheese.

Cook in a 175°C oven for 25 mins or until golden on top.

This cuts better the next day when it is cooled and the flavour is even better. Eat one night then freeze the rest for later, a great idea to make on the weekend and freeze the left overs for a no fuss weekday meal.

What’s your best tip to hide greens and veggies from your kids? I’d love to hear, drop me a line or post your recipes on my facebook page I’m always looking for something easy to make for dinner.

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