For the bolognaise
Tin of chopped tomatoes
Half a cup of beef stock
Half a cup of vegetable stock
2 teaspoons of gravy granuals
For the cheese sauce
Half a pack of soft cheese
bowl of grated extra stronge cheddar
half cup of blue cheese
half a cup of double cream
half a cup of full fat milk
Cook all the ingredients for the bolognaise in a pan to the thickness/consistency you like.
Blend all the cheese sauce together uncooked in a bowl then heat in microwave for a few seconds to a minute til its all melted and mix it
Layer up the lasagne with aubergine instead of pasta
Add grated cheese to the top before you put into the oven on a low heat 150/180 til its cooked.
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