One thing I always crave on the road is lasagne. There is something so satisfying about the combination of rich meat ragu mixed with creamy cheese sauce between filling layers of pasta. Obviously, it is a bit hard to create a traditional lasagne in a hurry at camp, but this adaptation has all the ingredients you love and is ready in no time.
500g Bolognese sauce (premade and frozen – or canned)
1 packet dried cheese sauce base
2 tablespoons dried parmesan
Green salad to serve
- Bring a large pot of water to the boil. Cook pasta according to packet directions, leaving it slightly underdone. Drain well and set aside.
- In a small pot, make cheese sauce according to directions, adding milk powder and water to make it extra creamy. Check seasoning and set aside.
- Heat Bolognese sauce in a large fry pan with ½ a cup of water. Once simmering, add pasta to the pan and stir to coat well. Add more water if necessary. Carefully pour cheese sauce over the top of the pasta mix all the way to the edges. Use the back of spoon to spread sauce evenly across the pan. Sprinkle cheese over the top and cover.
- Turn heat down to low and cook for 6-8 minutes or until the pasta has absorbed some of the Bolognese sauce and is cooked through and the cheesy top is set. Remove from heat and allow to rest of 5 minutes to firm up before serving.
- Under cooking the pasta allows it to finish cooking in the sauce and take on the flavors of the Bolognese.
- As the pasta will take up water in the pan, add more water to the Bolognese before adding pasta to make it a loose sauce.
- Vegetarian bean stew can be used in place of meat sauce for a vegetarian option