600g, will serve 2 people.
Served with: Aunt Bessie’s crispy roast potatoes, 900g, or Morrison’s home roast crispy roast potatoes, 900g, which will give you more than enough.
Cook from frozen.
Please allow 15 to 20 minutes less cooking time if using chilled products.
- Pre-heat the oven to Gas Mark 8, 450 f, 230 c, 190 fan.
- Remove the outer cardboard sleeve and lid from the lasagne and put the foil dish on to a baking sheet.
- Count out enough chunks of potato, roughly 4 or 5 pieces per person, on to a baking tin, drizzle over some olive oil and add a grind of black pepper and a shake of salt.
- Put the tins in the oven, with the lasagne on the top and the potatoes just below, and cook for 50 minutes.
- Then if you are using a conventional oven, not fan, reverse the position of the tins so that the potatoes are on the top.
- Cook everything for a further 20 minutes, until the lasagne is bubbling as you lift it out and the potatoes are nice and crispy.
A little tip that will come in handy when dishing up. Because the sheets of lasagne cover the whole length of the dish, it might be a good idea to cut through it, with a sharp knife, before serving, then use a fish slice to lift each portion on to your plates.
The purists among us would argue with me about serving two carbohydrates together, but, believe me, the flavour of the lasagne really does complement that of the roasties.
If you are feeling guilty, simply cook less potatoes and serve a few carrots and some broccoli as well.