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.
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.
Now its time for the first layer. They make noodles in Italy now you do not have to pre boil. Cool.
Now just before going in the oven. Two and a half layers.
Out of the oven and sitting. Should be 20 or 30 minutes I hope we make it.
We did not make 30 minutes, hence it fell a bit. The final product with a slice of the garlic bread.
Ten 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.