Saturday Lasagna

One of our weekend staples. I cook lasagna at least once a month. It is one of the dishes that requires little skill, but LOTS of effort, especially since I make the sauce from scratch.

The first few times I made lasagna, I messed up a lot. Many times, I overcooked the dish in the oven- believe me dried out lasagna is heartbreaking after all the effort you have put in it. Even quantity was an issue- sometimes I would have too little sauce, sometimes too much. Over the last year, I have nearly perfected it by eliminating one problem after another. Now I get it right almost every time.

Tomato, onions, leek, capsicum, carrots, and minced meat sauce- I cooked this one for over 40 minutes to get the right texture and taste-should be almost velvety and the veges should be soft

Bechamel sauce: butter, flour, milk, salt, cheese

Lasagna sheets

Started with meat sauce at the base

Top with lasagna sheets 

Generous helping of bechamel sauce for this layer to avoid drying out

Top with lasagna sheet and lots of meat sauce on top of it

After a couple of more alternate red and white layers, finally, the top layer with bechamel sauce and cheese

This is my new trick- I cook with the foil on top to prevent the top sheet from drying out. I cook for 20 minutes at 180  degrees, then take the foil off and cook at 200 degrees for 10 minutes or until the color looks right. 

The most delicious looking lasagna

Well cooked and not dried out