Not sure about lasange, but casseroles are easy and can be either cooked and left in the fridge for up to three days to reheat as you like
put any vegies, I use chopped up ( in cubes) potato carrot pumpkin zucchini anything really and add a can of tomato soup and then a can of water, pepper to taste... and cook for an hour or so until its all soft and mushy.... you can add meat chunks or bacon or chicken or whatever meat, lamb is yummy
Its ds's favourite atm and DH's always, his mums receipe
Beef Strog
Savoury Mince
Roast vege cubes
Soup - Pea and ham, pumpkin, bacon and lentil (I have an AWESOME Donna Hay Bacon and Lentil Soup recipe if you want me to send it to you)
Lasagne
Spiced Vegetables
Roasted chicken breast and veges
So many meals you make on a daily basis can actually be frozen.
chicken cacciatore
chilli con carne (or do a veggie one but add sultanas)
any sort of curry (you can just buy a sauce until you feel a bit more confident experimenting)
veggie curry or dhal
oh, and I find the little tubs of rice that you can buy that you microwave for 40 seconds are perfect. Any of the above go with the rice.
Oh, and if you want stuff you can just defrost at work - you can actually bulk freeze sandwiches. I was a bit dubious but they're great. I buy a roast chicken then mix it with mayo, apple, avocado and carrot and make a whole load of them. You can do the same with tuna. Or turkey, cranberry and carrot. Or whatever really - but avoid tomato, it goes soggy when defrosted.
Lasagne is pretty easy if you want to keep it at it's most basic.
Just buy the flat prepacked Lasagne sheets.
Then take your good quality mince meat (about 3/4 kilo), 1 tin of tomato puree (around 400g), 1 tin of tomato paste (around 400g) and 1 tin of crushed or diced tomato (about 400g) and then add some onion, italian herbs, some ground fennel (if you want to) and some salt and pepper. (That's the most basic ingredients). I cook cook all this off, then use the tomato puree tin and add 2 cups of water and then turn the heat down really low and cook it for at as long as you can. The flavour gets better the longer you leave it to simmer (sometimes 3 hours but if you don't have the time it doesn't matter it will still be yummy).
Then.....take a pyrex dish and put in some of the sauce on the bottom (this stops the pasta from sticking to the dish) and then 1 layer of pasta sheets. On top of the pasta put a nice helping of the mince, then sprinkle some grated mozzarella cheese and do the same again and again until you have filled the whole dish. I finish my dish off with mince meat on the top so all of the pasta goes nice and soft. Put in the oven on 180degrees and cook for 45mins to 1 hour. Test by inserting a skewer or knife to see that all the pasta is soft. In the last 10/15 mins of cooking put a generous layer of grated mozzarella over the top of the dish and cook until it melts. Yummy.
You can also add extra layers of ricotta cheese if you want. You can also add any veggies you like cut up really tiny in the sauce. If you like a really meaty lasagne then put more meat and less sheets of pasta or if you like lots of pasta sheets then make thinner layers of the meat.
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