I love lasagna but have always avoided making it for fear of hard work. I read a few recipes and found them all to be quite different. With that in mind, I figured I could just take a combination of recipe ideas and still do ok.
I made the meat sauce in the morning with beef and lamb mince, 1 onion, 4 garlic cloves, a can of pasta sauce, 1 pottle of tomato paste and a can of whole tomatoes. I browned and then simmered it for an hour and then left it alone until the evening.
My friend Miss A helped me with the cheesey white sauce. We used ricotta, milk, butter, flour, vintage cheddar. Meat sauce and cheese sauce layered between 4 sheets of fresh pasta and topped with more cheese sauce and a thin layer of mozzarella.
Covered in foil and into the oven for 30 minutes at 175°C. Then another 25 uncovered.
Eat with good company and plenty of red wine.
Miss A had made a decadent banoffee pie for dessert. She had also recently acquired a big bag of weasel coffee from Vietnam which she shared with us. The perfect banoffee accompaniment.