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Start by spreading a layer of your tomato-based sauce (either a plain tomato sauce or your pre-made ragù) on the bottom of your dish. I like to use fresh lasagne sheets, which you can buy in the fresh pasta section in the supermarket – they can go straight in and there’s no need to pre-cook the pasta sheets at all. To build up the layers of your lasagne, have your ingredients and sauces ready and to hand. It will keep well in the freezer for up to three months. You can also make this recipe ahead by layering up your lasagne into some ovenproof dishes or mini foil containers and freezing. Try either thin layers or chunkier pieces of griddled aubergine, mixed peppers, courgettes, onions and butternut squash, layered up with a simple white, béchamel sauce. Roasted vegetables in general work particularly well in vegetarian lasagne. Just slice them, drizzle with olive oil, and grate over a little lemon zest, before baking for ten minutes in a pre-heated oven (which you can leave running once they’re done to bake your finished lasagne a short while later). I like to add my own sliced, roasted courgettes. You don’t even have to make a white sauce for this one simply stir through a tub of good quality ricotta cheese to make the creamy leek, onion and fresh spinach layer. Vegetarian versions are not only bursting with exciting flavours and textures, but they’re often quicker to prepare because the sauce won’t need quite as much simmering time.įor a quick, weeknight family supper, I often make a sweet leek, ricotta and tomato lasagne. This one is a real labour of love, but well worth it if you’re feeding a crowd or catering for a special occasion. It’s layered up with a traditional white sauce and topped with ‘pangrattato’, which is made from stale bread or breadcrumbs. Again, make sure you give the sauce plenty of simmering time on the stove.įor something completely different and a bit indulgent, this crispy duck lasagne is made by shredding up the meat from a whole roasted duck and creating a ragù with red wine, tomatoes, fresh marjoram and spinach. You can also use minced meat, such as pork and beef, flavoured up with bacon, red wine and plenty of herbs to make this versatile meat ragù. You can easily prepare this in a slow cooker ahead of time.
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The longer it cooks, the better it tastes. If you don’t have any to hand, try slow-cooking some shredded shin of beef and belly pork, along with onions, celery, carrots, garlic and tomatoes. Traditional meat lasagneĪ really authentic ‘ragù’ meat sauce is best made with leftover roasted meat. You can even use leftover roasted meat to make a quicker ragù, or ricotta cheese in place of a white sauce. It’s a common misconception that making a lasagne from scratch at home is time-consuming and labour intensive, but that’s not always so – particularly if you make some of the components ahead of time. This is my favorite fluffy white cake and it would be good with almost any frosting- chocolate, cream cheese, vanilla etc.There’s nothing quite as comforting as a lasagne, in my book soft sheets of pasta, traditionally layered up with ragù (a sauce made with meat), béchamel (white sauce) and Parmigiano-Reggiano, but there are plenty of variations – including incredible vegetarian versions, packed with seasonal produce. It’s the perfect way to make sure you have the means to whip up a quick personal-sized cake for someone special at a moment’s notice. My favorite part of this fluffy vanilla bean cake is that you can actually bake the cake, stamp the rounds out, and freeze them until you’re ready to use. I will not-so-secretly imagine these little beauties on a real life dessert spread for this special gal’s baby shower. We met last summer when I was pregnant and Steph was hoping to be. Steph is expecting a little baby girl any day now, and I just can’t wait for her to join the throws of Mommyhood. Speaking of parties, I think these would be exceptionally sweet at a baby shower- don’t you? I figured mini layered cakes would be adorable on a baby shower dessert spread and since a few blog friends and I are throwing a *surprise* virtual baby shower for our friend Stephanie who writes the fabulous blog Girl Vs. Pretty sweet huh? I think they are perfect for giving someone their own personal cake- or for special dessert spreads for parties. These are made by cutting rounds out of a cake with biscuit cutter and layering them just like you would a regular cake. (Someone help me please!) I just find that everything is better in teeny portions, and mini layer cakes are no exception. They are just so darn cute you know? It’s not just food items though- as proven by my real addiction to baby clothes.