MARMITE LASAGNE Yes you heard that right. You’ve probably tried bolognese


Yes you heard that right. You’ve probably tried bolognese with marmite before (if you haven’t then where’ve you been living?!) Marmite lasagne is just the next step on, and trust me when I say this cheesy, meaty, salty combo will be your new favourite comfort meal. (Ps. I didn’t even like lasagne when I first met chris so he can take all the credit for this one)

– Preheat your oven to 160c.
– We used Mary berry’s lasagne recipe as a starting point. Add oil to a large frying pan and bring to heat. Chuck in your mince (we use a whole pack) and cook until browned. Set aside for later.
– Chop up onion & celery (quantities up to you but we use 2 onions/ 3 celery’s) & crush 2 cloves of garlic and add to the pan until softened.
– Put the mince back in & add stock of your choice. Next add 2 tbsp flour & 1 tsp brown sugar. Bring to boil then add 3 tbsp tomato purée & stir
– Add 2 cans of tomatoes & the best ingredient – the marmite! We used 2 tbsp.
– Cover & simmer once boiling & put in the oven for about an hour and a half.
– Make ya white sauce by melting butter in a pan. Add about 50g flour then gradually whisk in 700ml hot milk after 1 min.
– Add a couple of tsp of Dijon mustard & lots of Parmesan cheese and any salt and pepper you fancy.
– Make ya lasagne by putting a third of your meaty sauce on the base, then add the same amount of white sauce & put the lasagne sheets on top. We use gluten free lasagne from . Repeat for the next two layers!
– Sprinkle with some more cheese or you fancy and leave for as long as you can. Cook in the oven for 45 mins on 200c & watch that baby bubble