My Lasagna

[Spie]

This is my Italian Grandmother's recipe, passed down to my Mother. I haven't attempted it before because my Mother's Lasagna is simply the best I have ever tasted by a country mile. So today, I attempted to create the same magical dish.

It's a very relaxed dish to make as timings are not critical. It's all about correct seasoning and flavour of the tomato sauce and a smooth creamy bechamel. My bechamel could have been a tad smoother but it didn't have any effect on the end result.

Ready to assemble with all ingredients to hand.

Spreading the bechamel. I probably used a little too much.

Ready to go into the oven.

40 minutes later it's ready.

The end result. I'm so pleased that it was delicious

Yes, I'd make a few changes next time - one additional layer, increase tomato sauce to bechamel ratio, reduce mozzarella - but for a first attempt I'm very pleased indeed. The best bit is that there's still half left for tomorrow

 

[Spie]

We need more details on whats going on in the dish! The bechemel sauce is hella thick, sometimes that works, I'm mostly interested in the meat sauce though, you doing it right with milk, good tomatoes and multiple meats?

Firstly, there is no "correct" Lasagna recipe. Every region and family in Italy has their own version. I'd love to share it with you, but I feel quite protective over it as it was my Grandmother's recipe. Sorry

The bechamel sauce is thick because it has cooled. This isn't an issue as it heats up very quickly in the oven. I used tinned tomatoes, as everyone does in Italy, when the quality of fresh tomatoes cannot be guaranteed, ie out of season. No milk and just beef in the tomato sauce.

It looks a little dry but actually it wasn't. Really looking forward to the last 1/2 today

 

[Spie]

Beaten egg is a "special addition".

The only crispy bits were in the corners, but yes, next time I will make more sauce.

 

[Spie]

... and then it was gone. Actually tasted at least as good cold