We recently bought a nice deep oven dish, ideal for lasagne, so of course we have to test it out.
Soph’s doing a huge batch of bolognese, some of which we’ll freeze. She’s also making the bechamel sauce. I’ll make the pasta in the pasta machine, and together we’ll construct a lasagne.
The new dish delivered: we got three layers in there!
I’m also doing some sourdough baguettes, which we’ll turn into garlic bread.
Baked lasagne looks good.
It’s well worth the four hours cooking the ragu – it has such a deep flavour. I’m looking forward to leftover lasagne for lunch tomorrow, and future meals form the frozen ragu!