Lasagna!

I made lasagna for dinner last night. Surprisingly, it was a first time for Mum. I’ve cooked baked pasta before but never lasagna. I’m not sure why but its probably the sheer handling of the lasagne sheets that I was afraid of. I found a Barilla Collezione pack from the fruit and vegetables shop in Eastwood that is ready to layer and cook. I thought lasagneasheets would be fragile pasta that I’d end up layering bits and pieces of them. But now I have renewed confidence in lasagna that it will probably be a monthly basic dinner or lunch dish. Next time, I’m thinking to use the same ingredients for the Baked Ziti which I haven’t posted here – which includes provolone cheese, parmesan and mozzarella plus sour cream, instead of the béchamel sauce that is the traditional lasagna dish.

This lasagna version was made with:

9 Barilla lasagne sheets

2 cans 400g Italian diced tomatoes

1 carrot, diced

1 celery stalk, diced

1 red capsicum, diced

1 cup basil, roughly chopped

1 onion, diced

5 cloves garlic, diced

500g minced pork

½ c pizza sauce

½ c tomato sauce

1 cup shredded tasty cheese

1 cup shredded mozzarella cheese

Bechamel sauce

50g butter

50g flour

900ml milk, warmed

Ground nutmeg and salt to taste

There is a recipe on the back of the lasagne packaging but I took on my instincts and added ingredients I felt was fit to a pasta dish and whatever it was that could be substituted for. Like for tomato paste, I had to use the leftover pizza sauce (her, garlic and onions) which was in the refrigerator half-filled, and some of the remaining tomato sauce (catsup) to add a bit of sweetness to the dish.

The lasagne dish turned out well, and as with all pasta dishes, tasted even greater the next day.