Stop Food Waste Day is an annual event first introduced in 2017 with the mission to halve food waste by 2030. The annual event takes place this year on the 29th April. By cutting the amount of food we waste each year, we all benefit. From helping to improve our health and wellbeing to aiding the sustainability of our oceans.
So how big is the Food waste problem? Its massive, did you know for example that just a quarter of the food wasted globally could feed all 795 million undernourished people in the world? And in the UK, 160,000 tonnes of milk is poured down the drain each year due to it not being used in time?
Want to find out more? Check out this Host blog from 2019 OR head to the Stop Food Waste Day website and take the pledge to help fight food waste.
An awesome way to reduce food waste is by being smart with what you purchase and think about batch cooking.
How does a Lasagne made with meatballs sound?
This one is a lazy Sunday job as it takes 2 hours to do but with this recipe, you’ll get 8 portions, meaning you can either feed your flat or freeze it and have a gorgeous meal waiting for you when you finish uni that all you have to do is reheat.
- White breadcrumbs – 2 handfuls
- Milk 2 tbsp
- 1 Grated Red Onion
- 1 crushed Garlic Clove
- Pork Mince – 400g
- Beef Mince – 400g
- 1 Beaten Egg
- 1 Zested Lemon
- Parmesan – 100g grated plus extra for the top
- Olive Oil
- Fresh lasagne about 12 sheets
- 3 Balls of thinly sliced Mozzarella
For the sauce:
- 2 crushed Garlic Cloves.
- 3 tins of Cherry or Chopped Tomatoes.
- 2 tsp Sugar.
- A large bunch of chopped Basil.
- Mix the breadcrumbs, milk, onion and garlic and leave for 10 minutes.
- Add the pork, beef, egg, lemon and parmesan.
- Add 1 tsp sea salt and ½ tsp ground pepper.
- Mix everything with clean hands and form into small meatballs.
- Fry the meatballs in a little olive oil until browned all over.
- Scoop out the pan then add the garlic for the sauce to the same pan with more oil.
- Cook for a couple of minutes then tip in the tomatoes and sugar.
- Bring to a simmer then cook for 15 minutes.
- Add back the meatballs and some basil and simmer for 5 minutes.
- Heat the oven to 190C/fan 170C/gas 5.
- To assemble the lasagne, put a thin layer of sauce on the bottom of a large rectangular baking dish.
- Add a layer of lasagne, 1/3 of the meatballs and ¼ mozzarella in that order.
- Repeat twice then finish with a layer of lasagne.
- Spoon over the last bit of tomato sauce to cover then add the last layer of mozzarella and another handful of parmesan.
- Bake for 40-45 minutes until bubbling and golden (cover loosely with a sheet of foil if it starts to brown too much).
- Either serve straight away or prepare to freeze it for another day.
How do I Freeze it?
- Let the lasagne cool completely and refrigerate.
- Now portion the lasagne into individual servings by cutting it into squares.
- Wrap each portion in freezer friendly cling wrap properly. The lasagne should be completely covered in cling wrap.
- Use a permanent marker to label them with the freeze date and use by date so you can keep track of your frozen lasagne.
- Freeze for up to 3 months.