Super Quick Lasange

Trying my own hand at the photography this time.
Just look at the colours! Green, red, golden, simply brilliant.

 One of the most famous forms of pasta al forno or 'baked pasta', lasagne. One of the top ten family favourites in my house, that's for sure. I first made one six years ago and over time developed a method that became time-tested. It has yet to fail me. Of course, this recipe is my Mum's which I have tweaked here and there but it is pretty much the same. One awesome, awesome little trick with this is to use my Mum's replacement for a bechamel sauce. Drum roll please! A tin of Cream of Chicken soup. Believe you me, it works and it's delicious. I was making a lasagne with a chef once and I told him about this and he said that it was a brilliant idea and that was a step up from a bechamel. Those soups are bechamel based but instead of milk they use chicken stock so technically they are more culinary. Can you believe it, my Mum's cheat? Thanks, Mum! Why not try it yourself?

'Keep it simple', guys.

 Lasagne, for us, has always been one of those meals that seem to make everyone happy despite the circumstances. Do you have a meal that does that for you? One that just picks you up a bit? Sometimes I've made my own tear and share garlic bread with squished cherry tomatoes, etc, which is also super easy but more often then not, I cheat and it gets bought. 

Keep it really simple!

 The first reference that we know of to lasagne goes all the way back to a cook book from the 5th century which consisted of a meat stuffing between multiple layers of some kind of dough. The lasagne pasta eventually developed in the north-west of Italy but was also used in salads if ever you want to give that a try. I've never tried making pasta from scratch, believe it or not, but it is certainly high on the to do list. Hey, can anybody tell me how many pasta varieties there are before we get cooking?





 Time: 1hr 20mins

 Serves: 4-24!

 RECIPE:

The 'cross chop'. Get it mastered.

 1) Preheat oven to around 200 degrees and take a large, heavy base pot for your bolognese. (See Mama's Penne Rigate with Bolognese Sauce for an awesome bolognese recipe. If you are wanting to cook for larger or smaller amounts of people, drop a comment and I'd be more than willing to help you change up recipe sizes or anything else for that matter.) In the recipe above there are not any mushrooms, celery or pancetta but please add as you will. Apparently chicken liver diced adds a real richness too but I can't say I've tried that. Also, for a lasagne, dice up one small red onion extra and put it in a bowl for later, not in the bolognese. 

Cool tea-towel, right?

 2) You can now take an oil rubbed dish (make sure it's fairly deep) and begin layering it up. If you are going to put a layer of pasta at the bottom like I do, as it helps with presentation later, then pour a little boiling water over it to make sure it doesn't end up all crispy and uncooked. Some people like doing a layer of sauce, a layer of bechamel but it's up to you. It's your dish and you are cooking!

My little helper in the kitchen today

 3) When it's nearly filled up, finish with a final layer of pasta and bechamel/chicken soup, pour a little boiling water around the edges and corners and place in your oven for around thirty minutes. During this time, grate your cheese, clear up the kitchen and have a peek in your oven. If it is starting to colour then test it by poking a knife through it. You should be able to tell whether the pasta is cooked. If it is as you like it then top it with your cheese and the diced onion from earlier. Half cherry tomatoes too by all means. As soon as the cheese starts to brown it is ready. Sprinkle about with some parmesan and a few basil leaves and serve.

Wanna-be-Chef's Tip - LiDL's Combino range of pasta is brilliant stuff. Be sure to try it.

You've got to have one of
these heavy base pots

And there it is! PastaVita move aside, here is the real deal!

 Plate this up with plenty of Italian leaf salad drizzled with lemon juice and extra-virgin olive oil, buttered asparagus, chanteney carrots and garlic bread. If you serve it with baked spuds it's great for having loads of friends for dinner. If it is a more 'grown-up's' setting then bring on the vin rouge. It's said that a Cabernet Sauvignon, Zinfadel or a Pinot Noir all go well but if your looking for something not quite so deep then a Chianti or Lambrusco works. Enjoy!

What do you think of the apron?

Seasoned with Gratification,

Jacob

One of the first lasagnes I ever made

P.S. Thanks so much for the 1000+ views everyone! I'd really love to know who you all are sometime. Leave a comment!

"To glorify my Savior, Jesus Christ, the Creator
of the universe and to spread further abroad His glorious gospel." - Yours Truly