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|
|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|
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