I quite like those jar sauces, the orangy coloured one, mascaponie, is really good.
I haven't done a big batch of pasta sauce in a few months now....I think I'll nip by the shops on the way home tonight and get some. I do a "Fuck it, bung it in" sauce with a bit of chilli, red wine and roasted red peppers; which is wicked for using as a pizza base or pasta bake or anything along those lines.

I never bother with lasagne because I love the crispy bits of pasta that poke out the top and you don't get much of that with lasagnia. Also, I find you get a better ratio of sauce/pasta/veg/meat in a pasta bake; on the average fork... but it's pretty much the same thing, as a generic pasta bake, just it's mixed up differently.
( G/PP 💩💩💩💩💩&#128, Mon 31 Jan 2011, 15:51, archived)