Lasagna
This is still an off the shelf (ish) recipe, so i'll just post the link and my notes/suggestions.
Meat Sauce Notes:
I pretty much doubled the recipe (worked nicely with my mac and cheese pan, once sauce was simmered down to wet bolognese consistency)
Didn't bother with celery.
Used 4-5 tomatos, and one tin of tomatos inc. juice (seeds removed from all) - worked nicely.
Added a leaf (cut up) of basil just after the tomatos went in, and another just before baking. - gives some extra flavour over the standard recipe.
Also i'd suggest making this in advance, it'll do better with some age on it.*
- Also, if you make a load, you'll be good to throw pasta into it for eating, or treating as spag bol.
White Sauce notes:
Cook this just before you need it.
I did not double this recipe.
Overall Notes:
Going by the numbers, you'll get through a whole wedge of parmesan (parmigiano reggiano) on this recipe. i used far less between the layers (just a light scattering) and it worked out great. (this'll save you a few quid, and a kitchen smelling of wet sock)
I just used the big (4x7" i think) fresh lasagne pasta sheets from tesco - wouldn't touch the dried stuff with a stick.
Next time i'll probably keep the meat sauce a little wetter, and double the white sauce.
