An Easy Lasagna

I had some of my spaghetti gravy in the freezer and decided to do something different. I also had about 50 grams of Australian cheddar that was getting old. So I decided to do a lasagna. Last Saturday I picked up 200 grams of local mozzarella as well.

So we start with the ingredients, well most of them. The maid stores the sauce in 3 or 4 person servings.

https://teakdoor.com/images/imported/2011/01/1843.jpg


In the pan is a bechamel sauce, that I made from simple flour, butter and milk, but I grated the Aussie cheese and mixed it in. Added oregano, a little rosemary and cracked black pepper.

Then we proceed to the cheesy bits.

200 more grams of cheese, and you can see the sauce is very meaty with chunks of pork butt in it.
https://teakdoor.com/images/imported/2011/01/1844.jpg
Now its time for the first layer. They make noodles in Italy now you do not have to pre boil. Cool.
https://teakdoor.com/images/imported/2011/01/1845.jpg


Now just before going in the oven. Two and a half layers.

https://teakdoor.com/images/imported/2011/01/1846.jpg


Out of the oven and sitting. Should be 20 or 30 minutes I hope we make it.

https://teakdoor.com/images/imported/2011/01/1847.jpg


We did not make 30 minutes, hence it fell a bit. The final product with a slice of the garlic bread.

https://teakdoor.com/images/imported/2011/01/1848.jpgTen minutes more would have been perfect. I am tempted to take a photo when its out of the fridge tomorrow morning. I will be cutting off another slice to take to work. Then the layers would be well visible. Cheers.

Nan doo sep. :)

I can actually smell that through my computer screen...

Salivation has become order of the day.

Looks very tasty as usual AO. Mind you, with all these cooking threads of yours I'm begining to suspect that you've recently joined the ranks of the unemployed and are at a lose end and that Ms AO has ushered you into the kitchen so that you won't be under her feet. :)


Still, at least you've got a kitchen. We're in the middle of moving house ( nightmare ) and as I'm doing it all myself we are in the situation that the fridge and the cooker are no longer domiciled under the same roof for a while so looks like I'm gonna be living off cornflakes and mama until we can complete the move.

Now if you had a moped, a dayglow jacket and a bright orange crash helmet you could start a delivery service and I could stear a little custom your way. Mind you, about 30 k on a moped from there to here I'd have to order a day in advance and give you a lavish tip :confused:

WOW that last picture looks......amazing..........I've never done a lasagna like this, will have to try as like you said it really does look easy! :)

I have that exact same pan. :) I've made lasagna quite a few times, but never with the bechamel sauce added. I'll try that next time.

Nah I am working more than ever bangyai, in fact a 6 day week. Just a lot of things coming down now so I take the pictures to relax a bit. I realize now my kids get to eat real well here in the LOS.:) It does not really add to the cooking time, and seems to be appreciated here.

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Originally Posted by the dogcatcher

Nan doo sep.

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'That looks tasty' in issanic jargon?

I just had a pizza hut lasagna, looked nothing like that beauty.

Nicely done!

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Originally Posted by aging one

spaghetti gravy

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Curious AO. I've never heard 'spaghetti sauce' refered to as gravy before. Is that a local phrase used in some part of the US?

Yup Humbert the old Italian lady who lived next door to me in the states was Mrs. Bettini, she made spaghetti gravy as she called it. Very very thick, she used pork, veal and beef, including bones so the marrow would seep out for hers.

So in respect I kept the same name.

I was wondering about that too. :)

My nonna, who is pure Napolitano always called spaghetti macaroni and all the other ones pasta. I could never figure that out.

a lovely looking lasagna, a good tip for the bechamel sauce thanks

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Originally Posted by aging one

The final product with a slice of the garlic bread.

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Do you do mail order? ... It looks so good! ... and I am so hungry!

Great, great, great.

Great looking lasagna; looks tasty too, aging one. But we seem to be missing the recipe for Mrs. Bettini's very very thick spaghetti gravy with pork, veal and beef, including bones so the marrow would seep out. Without it I believe we can only dream ours would ever capture the essence of your gourmet delight....

Its here mate.

https://teakdoor.com/the-kitchen/8289...tti-gravy.html

Humbert: You need to go watch "The Godfather" again. There is a great cooking scene when they "go to the mattresses" and one guy is cooking for all the boys in the safehouse. Another when they are in prison. All of the old Italian gangster movies call spaghetti sauce "gravy".