Mange Lasagne!

Aaaaaaah... breathe in deep when there's a lasagne baking in the oven. The smell is homey and filling. I only make lasgane when it's been requested by one of two people - my Mom or Metta. Now, I can understand why Metta loves lasagne - he's part Italian - but my Mom? She's full blooded chinese albeit with an adventurous soul and palate. I guess Pluto is into lasgane too - thanks to little Miss Nunu.

Lasagne is a great meal for a gathering since it's rich and filling. It takes time to make with all the steps that are involved. For an everyday meal, I tend to opt for spaghetti and sauce before I'll go to the trouble of a lasagne. But when I do get into it, then the results are most satisfying.

I'll make this lasagne for birthdays, homecomings, and family celebrations. It's great for the kids because it's chock full of veggies and they never even know about em. It's not for a vegan or anyone avoiding dairy. Layers of yielding pasta, gooey cheese, hidden veggies, and that savoury tomatoey aroma. Mmmmmm.

I start the tomato sauce the night before to cut down on work on the day of and to give the sauce extra depth by allowing the flavours to mingle overnight. The next day, I boil the lasagne sheets - I use dried, whole wheat sheets - and prepare the spinach layer if I'm making a classical lasagne. If not, the layer is usually parmesan cauliflower. I've also made a great lasagne using thinly sliced butternut squash instead of lasagne sheets. I was testing out CC's brand new Wustoff Santoku knife that was truly amazing.

Shredding cheese is usually delegated to CC or anyone I can convince to do it. CC seems to like it as thieving a few scoops of grated cheese is a nice tax. Then you merely have to assemble the layers and pop it in the oven. Don't forget the scoop of sauce on the bottom or you'll be scraping the pan for hours. 45 minutes at 350 degrees, then let it sit for 15 minutes (this helps it become more sliceable). Then call the gathering to the table!