We're still eating from the freezer and it is slowly, slowly emptying. It is going to take more than a month though.
I'm out of mince so the lasagne will be vegetarian. We like this lasagne, it's full of layers of delicious veggies between layers of thick, rich tomato sauce. I think it has to be one of the best ways to eat vegetables ever.
I don't have a specific recipe, just layers potato, onion, zucchini, sweet potato, pumpkin, silverbeet or spinach (whichever I have), capsicum, egg plant - you get the idea. Use whatever veggies you have in the fridge. Slice them thinly so they cook quickly and evenly, mandolin makes this easy if you have one. I make a tomato sauce using diced tomatoes, onion, basil and garlic and let it cook until it is thick and rich.
Layer it all in a lasagne dish, starting with tomato sauce, vegetables, pasta, sauce, vegetables, pasta until I run out of ingredients, finishing with a pasta layer. Top the lot with a white sauce and grated cheese and bake it for 30 - 40 minutes until the veggies are soft and the sauce is bubbling.
We have this with green salad one and garlic or herb toast.
Sunday: Roast Chicken
Tuesday: Vegetable Lasagne
Wednesday: Tomato & Onion Pie
Thursday: MOO Pizza
Friday: Zucchini Slice