Sunday, April 12, 2009


Lasagna 1, originally uploaded by Lisa Fagg.

What do you do when you have fresh lasagne pasta, tinned tomatoes, minced beef, ricotta, parmesan and mozzarella in your larder? How about making... lasagne!! So we did.

I made the meat sauce and the béchamel, chopped the tinned tomatoes very finely (alright, I used the food processor!) and flavoured it with onion and garlic (sautéed in olive oil) oregano, thyme, a bay leaf and salt and ground pepper. This cooked on a low heat (covered, for about an hour), until the oil separated from the juices from the vegetables. I tasted the sauce for seasoning and then assembled the lasagne in an oiled lasagne pan.

But not before we discussed the best sequence of layers! We finally decided on: pasta, meat sauce, béchamel, and cheese...pasta , meat sauce béchamel and cheese... ending with cheese.

The whole thing went in a 180˚C oven for about 40 minutes - until the dish looked toasted and browned on top. We took it out of the oven and let it rest on the stove-top while we prepared the salad and dressing.

It was lovely. We'll be cooking this again!

Eat. Love. Laugh. Live.

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