Here is a lasagne to make specifically for the leftovers: batch-cook the pasta bake, portion and freeze, so you’ve always got some to hand to coat in breadcrumbs and deep-fry

The love of my life doesn’t cook often, but when she does, she batch-cooks the most wonderful and comforting soups, stews and bolognese. She’ll often cook a vat of bolognese in the pressure cooker to serve with pasta, upcycle into chilli (by adding beans and cayenne), or to make lasagne. Like many stewed and baked dishes, lasagne tastes even better the next day, either reheated or (my favourite) enjoyed cold in a slab as a snack. For the ultimate treat, however, try deep-frying the leftovers, because the umami-rich insides turn extra-gooey, and create the most marvellous juxtaposition of textures against the crunchy crust. The lasagne needs to be at least partially frozen to breadcrumb it, so keep your leftovers in the freezer, to deep-fry as and when required.