Scrumptious Lasagne

You can use any lasagne sheet available, as long as you like it, and can afford it, as prices do vary.

Alternatively, you can make your own, the same way as you would make pasta dough, with strong flour (white or wholemeal) and eggs, and simply cut it to the size of your baking tray.

Shop bought lasagne sheets need to be pre-boiled for a few minutes, and drained, otherwise it will taste raw.

Put the oven on 180°C, so that it has time to warm up properly.

Prepare your vegetables (mushrooms, carrots, aubergine, broccolli, peas, etc... any you have, or like) by washing them, and cutting them to the size you desire. Sauté some minced meat (chicken, pork, beef, lamb) in a pan until cooked. Add the vegetables and stir for 5 minutes. Remove from the stove and add salt, pepper, herbs and spices to taste.

Then, make the béchamel sauce:

1. peel a white onion and dice it as thinly as you can and add it to a pan;
2. add an oil of your choice (olive oil, vegetable oil, butter, margarine, lard, etc...);
3. fry the onions slightly, until soft and starting to go brown;
4. add a flour of your choice spoon by spoon, to soak all the oil in the pan, then do not add more;
5. stir a few minutes to cook the flour a bit;
6. then, add either water, or a milk of your choice (animal, or a milk made out of nuts, or oats or soya milk) and keep stirring, until you get the consistence of sauce that you desire (more liquidy, or less liquidy). Keep in mind the type of vegetables you are using and its water content, so that the lasagne will not come out of the oven neither too dry, nor soggy;
7. add salt, and pepper, and any other kitchen herb, or spice, you like;
8. taste the flavour of the béchamel and adjust to your palate, to make it taste perfect;
9. the sauce is done! Set it aside for now.

Get the oven tray and put a bit of passata, or tomato sauce, in the bottom, so that the first sheet of lasagne does not burn, or stick to the tray.

Add lasagne sheets, to cover the width of the tray, add some of the meat and vegetables mixture, add a bit of tomato sauce, then pour béchamel sauce over it, then, a bit of shredded cheese. Any cheese you like, or have.

Then, add more sheets of lasagne and repeat the process until you run out of everything.

The last sheet of lasagne goes on top, with the rest of the béchamel covering it. Add some grated cheese on top of the béchamel sauce and cover the tray with aluminium foil.

Take to the pre-heated oven, for about 30 minutes.

Then, remove the foil and return to oven for about 10 more minutes.

Check it is pipping hot at the bottom, so that it is properly cooked, and remove from the oven.

Let it cool slightly and serve with a nice salad and a beverage of your choice!