That's it, that's the question. I put one on the bottom and one on the top, meat sauce, cheese sauce, pasta either end, I'm told there should be several layers of pasta. Are there special lasagna dishes that are deeper than casserole dishes?
Thinner meat and cheese layers. I think we have two or three layers on the rare occasions we make it. meat sauce goes ont he very bottom, though, not pasta.
Bollocks, I've gotten it all upside down and inside out again. Am trying to make one minus salt, too much fat and all the stuff his nibs can't have.
On the upside, mine does make a reasonable messy sandwich.
Who cares if it's not how it's s'posed to be, just so long as it tastes good!
Not ours, but more like what ours looks like.....
Ah yes, I forgot to say, I use a little tomato paste, but I don't use tomatoes. So we're running against tradition and all such, but it's a case of catering to desires without upsetting the wonderful new world of living thru chemistry.
The thing I miss most is juice in the morning. I had grapefruit, he had orange, once they get you on BP meds, those have gone by the board, so drink your fill whilst you can, the dudes making the meds haven't taken into account the pleasures of living. Ah, scientists evil
Gawd, your piccy looks so " I want some" delicious.
I say keep adding layers until you run out of something important.
I do three, meat lasagne, cheese x 3.
Ok, this is my meat layer, onion, celery and garlic chopped finely, sweated and slightly browned, add ground lamb, add nutmeg, a teeny tiny touch of cinnamon, (like making a martini, let a shaft of light pass thru the bottle, that much, hardly worth mentioning,) a teaspoon of tomato paste, stock, vegie or chicken and flour to thicken, reduce. Add as many toasted pine nuts as you fancy, we like crunch, we add too many.
Cheese layer, riccotta lite, really light, mixed with baby frozen (defrosted) spinach, feta, if any left over, or maybe asiago.
Build layers and top with mozerella.
Thing is my layers are too thick. Mind I had left over sauces and made another with that weird pasta you don't have to boil first. It was good. But, it doesn't crisp, I like a bit of crunchy pasta to carry the mozerella.
Anyway, I have it down now, no salt and all fats reduced, but the cheeses are tangy so it doesn't matter too much.
So now onto another dish that I have to remove the fat and salt from.
Gawd, I wish it was summer, that's so easy, slap some meat on the bbq and add a salad. so much easier.
Am now looking for blue lake bean recipes as salad dishes, looks like I may have a bumper crop on the way.
