Hanging around? Nothing to do but frown? Rainy days and Mondays getting you down?
What you need to cheer you up body and soul my friends is some comfort food. And the best comfort food in existence is home-made lasagne. It MUST be home-made! The horrible facsimile that is food court / take away lasagne ( you know the one – ten layers of pasta with only a layer of a thin tomato sauce separating them, with maybe a tablespoon of meat in the entire dish, no bechamel to speak of, a glut of cheap and nasty Parmesan on top and a pool of oil at the bottom – will only further deepen your despondency and ennui with the world).
No, what you need to soothe your soul is a rich meat ragu, lots of cheese, oodles of bechamel and for a really retro kick, curly lasagne noodles. Hallelujah and praise the angels. THAT lasagne is heaven in a baking dish. And if it doesn’t put a glint in your eye and a spring in your step, then you’re dead already!
I have a Garfield like love of lasagne but an equally strong aversion to making it. Here’s why
- Usually, by the time I have made the ragu, I’m either tired or hungry (or both) so I turn it into a Bolognese.
- Lasagne is a mofo of a thing to make – half a day at least, and that’s if you multitask!
- The fussiest eater in the world does not eat anything with white sauce so no bechamel for him
- You cannot make lasagne for one. Or two. It’s a four person dish at an absolute minimum.
- Even my love of lasagne does not equal eating it everyday for a week.
So I don’t feel I am wrong in saying that the last time I made lasagne was probably in the early noughties. So I was excited to see that the very first recipe in the K section of The A-Z of Cooking (1977) was for lasagne. The time had certainly come for me to make it again and even more, I was delighted to discover why it was listed under K and not L of Lasagne or P for Pasta. Are you ready?
- K is for Kitchen Aids
- A freezer is a kitchen aid
- Lasagne freezes like a dream! Who knew?
So, without further ado, here’s the recipe. I made some minor changes, instead of water in the ragu I added equal parts of beef stock and red wine. And also cooked the lasagne, then cut it into individual servings, wrapped them up and froze them. They can then be heated in an oven or microwave for lunch or a no fuss supper.
Now you have the recipe, why no make and freeze some lasagne – because you know that a rainy day or Monday will come around all too soon!
Hope you are having a great week!