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Dan’s favourite recipe is this lighter lasagne, created by his partner, Liam, and packed full of veg with a simple ricotta and crème fraîche sauce topped with Parmesan, sliced tomatoes, and prosciutto. Luckily for Dan, Liam is a pro in the kitchen and often makes extra for him to stash in the freezer, so that if Liam’s away, Dan always has a quick, tasty meal at the ready. After nearly 15 years together, they’ve got the cooking covered! See method
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Divide the lasagne up into portions and freeze for easy weekday meal planning.
Make a light lunchtime bite, or canapes, by mixing crème fraîche with a little mustard and lemon juice, spread on crackers and top with torn prosciutto. Season, or sprinkle with chopped parsley for extra flavour.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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