I love lasagne! Usually I get mine from a fantastic saturday market in Ramelton and as much as I love cooking I’m a big believer in “if someone else makes it best, theres nothing wrong with buying it in”. However, I do love making it myself and the kids eat it which is an extra bonus, as we don’t need to make two dinners.
Firstly you’ll need to make a batch of my homemade ragu, but add red peppers and mushrooms to the mix before you pop it in the oven. You should be able to find my post on this site a couple of months back. When the rugu is made, set aside and allow to cool slightly.
To make the white sauce melt 1 tbsp of butter in a heavy bottomed pan. Once melted add one tbsp of flour and mix with a wooden spoon. Cook off the flour ober a lowish heat but be careful it doesn’t catch or burn. Slowly add 225ml of milk whisking all the time. You are aiming for a thick white sauce, slightly thicker than a pouring white sauce. Add a good pinch of sea salt flakes and freshly crushed black pepper. Taste. If necessary, add more salt & pepper.
Once the sauce is made, take a lasagne dish or a loaf tin (as I use) and start layering the meat sauce with lasagne sheets. When you get to approx 1 cm from the top of tin place a lasagne sheet on top and press down the mixture. You want it tightly packed into the tin. Pour the thick white sauce on top of the last lasagne sheet. Grate over some nutmeg (one of my favorite smells/tastes) and a little cheddar cheese.
Pop on a baking tray and put into a 180° oven for 25-30 minutes until golden brown on top.
Enjoy as you like. I serve mine with salad and coleslaw. If I’m being a real glutton I’ll have some garlic bread. If my husband has any say in the matter, chips will make an appearance!
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