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Low meat Lasagne (banque du fud)

Meat is a product that comes sparingly to Food Bank participants, at times one gets a small variety of different
meats and one has to make do with the limitations of what is available. This 'sample' recipe is an example of how one can stretch various meats and ingredients into a sumptuous main course dish. One must also be wary of the limited versions of Tomato and other sauces available and rely upon other sources such as soups for flavour. This recipe was made out of some frozen beef patties, limited sauce and spices and Lasagne noodles. Vegetables provided a tasty 'filler' to the Lasagne layers. Sometimes you will receive some frozen cheese or potato filled items like Perogies etc. These can be thawed out and taken apart, their fillings spooned onto Lasagne noodles as a cheese layer or faux cheese layer (Frozen Canneloni for example can be taken apart and used as a lasagne filling and the casing can be added to the layer as another 'pasta'.







List of Ingredients



• 1 to 2 large baking potatoes (needed)
  
• 1 large tomato (needed)
  
• 3 cheese string sticks or more (needed)
  
• 3 - 2 to 3 oz. frozen beef patties, steakettes, etc thawed out. (needed)
  
• 4 thawed perogies, or cannelloni etc (needed)
  
• 1 can spaghetti sauce or tomato sauce (needed)
  
• 1 box Italian flavoured Hamburger Helper (needed)
  
• 1 box Lasagne noodles (needed)
  
• 1 piece roasted chicken (needed)
  
• Garlic powder (needed)
  
• Pepper (needed)
  
• Salt (needed)
  
• Italian spices (needed)
  
• Oregano (needed)
  
• Olive oil (needed)
  






Instructions



1. Thaw perogies or other frozen filled product overnight
   in fridge or use microwave to defrost
   
2. Spice chicken with salt, Italian seasonings, garlic, place in roasting pan and heat at 350 degrees for 40 minutes. If you wish you may want to cook a few more pieces of chicken for tomorrows lunch etc. at this time.
   
3. While chicken is cooking, cook the potatoes by boiling
   baking or microwaving. Then slice into 1/4 inch circular slices. Season with pepper, herbs, salt etc
   and your choice of a little oil
   
4. Slice tomato and season with garlic, olive oil and
   oregano let marinate for a while.
   
5. In a frypan, add the 3 beef patties, cooking 2 half way and one fully. Put the fully cooked patty aside.
   
6. Add Hamburger helper to pan and mash up 2 half cooked patties into mix, follow directions on box to complete
   adding water and sauce from package.
   
7. Open tomato sauce tin or spaghetti sauce and pour a thin layer onto a 10 X 15 baking pan. Cover with first layer of Lasagne noodles (run noodles under water for a moment)
   
8. Place sliced potatoes on base layer, sprinkle sauce sparingly (this depends on how much sauce you have)and
   top with next layer of Lasagne noodles
   
9. Slice fully cooked Hamburger patty length wise into eighth inch strips. Sprinkle beef strips onto this layer, adding sauce and top with another layer of Lasagne noodles
   
10. Place tomato slices on next layer and add cheese stuffing or other stuffing ingredients between and on
    top of tomato slices to make a cheese/tomato layer, top
    with Lasagne noodles
    
11. By this time your Hamburger helper should be simmering
    and ready. Spoon this in as your next layer. Should you not have this ingredient, try some other product such as mashed potato mix, or rice mix etc. etc. try to keep a garlic/italian herb flavouring. Once this layer is
    done you may choose to keep the remaining Hamburger
    Helper for another meal as a side dish
    
12. Top with Lasagne noodles. Your next layer consists entirely of 'cheese strings' that have been stripped and laid out over the noodles
    
13. By this time your chicken should be ready, cut strips of meat off of chicken and depending upon how many Lasagne noodles you have left add this to the cheese string layer or add another layer of lasagne noodles.
    
14. You may also choose to use as your 'top layer' the shells from the Canneloni, or Perogies etc.
    
15. Pour remaining sauce into pan covering Lasagne
    
16. Optionally you may subsitute a layer of bread that has
    been toasted in the oven with some garlic, salt, olive oil and spices, crumbling it onto the top most layer.
    
    
17. Cover with foil and bake at 350 degrees for 40 minutes.
    or just bake at 350 degrees keeping a close eye on the
    lasagne if you have no foil.
    






Final Comments


This dish was originally prepared with 'Microwave Lasagne' although you may not have a choice in what kind of noodles you receive. Optionally you could use Cream of Mushroom soup with the chicken layer filling. You should, at the end of this meal, have not only a Lasagne for six, but also a bowl of hamburger helper for tomorrows lunch or dinner, and perhaps a few extra pieces of roasted chicken. I used my spare chicken to make a 'Pita Sandwich' with lettuce and some leftover tomato, with a side dish of the hamburger helper for lunch the next day.