My time zones were all over the place when I landed back in London and I woke up at 7am craving savoury dinner. So what do you cook for breakfast when you fancy homemade comfort food? Lasagne, that's what. Everyone thought I was mad but when you fancy something, then cook it.
I simmered tins of tomatoes with beef mince, onions, and mushrooms for about an hour and let it all reduce and get all tasty. I also added some cannelloni beans to bulk out the meat and fill us up more. Lasagne is a dish that you can add loads of boosting bits to to make it taste delicious. I would start with tomato ketchup, chutneys, or any pickles you fancy. You could go extreme like we did and add a spoonful of vegemite and chicken salt (available from your local Australian stores or online) and it added a punchy hit that brings out the best in a strong tomato reduction. Once you start adding bits, you can't stop. But don't go too far though...no-one likes custard in pasta sauce! 
Once reduced and tasting good, I layered the punchy beef and tomato sauce with pasta sheets, béchamel sauce, and cheese.I baked in the oven for about 45 mins and then served with salad.
The key to lasagne is make sure you rest it and let all the juices set a bit. This will make it easier to cut and it will sit better on the plate.
If your not jet lagged then I would suggest to serve at normal dinner hours with a glass of Italian red!
ZP x
