When we came up here I could only bring a few kitchen items. And I fully intended to bring a dish for lasagne as it is one of our favourite meals and the dish is so versatile for baking and serving.
However, I forgot.
Worse, than that actually. I packed it to bring.
In one of the storage boxes that were destined to while away the years until we return to the South.
So, having only a round pie dish I have been at a loss about making lasagne. Until I decided that really when you eat lasagne it gets all mixed up… so deconstructed lasagne it is!
Allan said it was “interesting”, until I explained it was lasagne and just needed to be mixed together at which point he stopped talking as eating lasagne is a serious business!
And why is it that white sauce on noodles doesn’t photograph well??
Deconstructed Lasagne (or what to do when you have no lasagne pan but are starting to feel like Garfield the cat needing a fix)
- Basic white sauce
- Lasagne Noodles
- Bolognese Sauce
Simmer the lasagne noodles until just done, making sure that they don’t stick together.
Remove noodles from pot, draining well.
Make basic white sauce in the pot. Melt 3 tablespoons of butter, add three tablespoons of flour and whisk well to combine. Allow to cook for a couple of minutes then gradually add milk, about 1/2 cup at a time until you have added three cups of milk. Whisk constantly and allow to simmer until thick and gorgeous. Season with salt and pepper and anything else you fancy. I chose garlic powder and dried parsley, because that’s how I roll.
Add noodles to sauce in pot, one at a time, coating in the glorious sauce and making sure that the noodles are not sticking together.
Pile noodles on plate and top with your favourite bolognese sauce (or a jar of pasta sauce with cooked ground beef in it, if you are in a rush!)
Grate parmesan on top and devour!