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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtOeRIOwxU3twpnFFERSwqGTTg78QQdnWVzT3Al1JHa8XYhT-uTCDeJy5cUX69zCRN3G9Gkhbe2l3aZlDXj41c5XNqtlq3TakNgEYXvjU0609_1W1r3V_V4Qxn0dN5LB0PqMxJSKc-vNrB/s320/photo+(17)+-+Copy+-+Copy.JPG) |
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 |
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Bechamel sauce: butter, flour, milk, salt, cheese |
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Lasagna sheets |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQ5izHUpEJMuFeqT9sjckKj-yjl6Zc_Dl9wFPnhWrDPhHHN59DfcjqwfxF1Y0U4zEAR-Ohp-oB98ogkwDPWX3JDNICE_t5l45d92Dr8TTpDKFM6oin_yfnV-jX6aI21VXQUbKen7H72-x/s320/photo+(20).JPG) |
Started with meat sauce at the base |
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Top with lasagna sheets |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9bRAavWNGM8wbaMeRA4wpgEaYfWgd3bDxABQ3GCsbl4N2ojbLBv_qev1lcg22pv6wzelXKQIr8jWpFZi0Ksj-0afqw0s_S1Dj7rmQCehym6WEQ9Zniwer-_M4w2jlMSLWN6K5DvEE5lj/s320/photo+(22).JPG) |
Generous helping of bechamel sauce for this layer to avoid drying out |
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Top with lasagna sheet and lots of meat sauce on top of it |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq_G8eDF97QxGqlsp8XkyRDPeairC4Lw7Sw01BJK4-VFufcNjwpAiylmmWt1dX78LI2N2DwF1uQg7GmJwvqSK4YzC0DxfD2iRnIfh_mnXf4llLmx_lhb-d0ED9BVFE8Za-xTQGyV57jhtA/s320/photo+(24)+-+Copy.JPG) |
After a couple of more alternate red and white layers, finally, the top layer with bechamel sauce and cheese |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWrw-WelPjnMB3wk6KQmJFoAUGDhqdeJs2d3Tf8GGku-O7qnSibXAOc3vhGmRqU9MFtiChsrgBhiXIGGolLsL-eyxRW6ZDacdCpkZwSeY1qzrDfiN1LzGoPccG24GJPWGQcXLpWo_oOQVC/s320/photo+(25).JPG) |
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. |
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The most delicious looking lasagna |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP68291uwHfilOIMXp7ujTPI6XFMg8U0WYhbgVvNEwCSp4sOvbKRAIEBIt_bMdYy6rcgF_ovs_GnoyNAQcle1JCc0TTxRdDNjcXjXCVXiGASZyCmaVX_gTRf8z97tXajfN4tHaWAEvAXXm/s320/photo+(27).JPG) |
Well cooked and not dried out |
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