Sunday, November 6, 2011


Lasagna, oh the cheesy goodness. It's all about the cheese. Amazing layers of pasta, sauce and great melty cheese. All kinds of cheese; especially stringy mozzarella. With meat, bacon, mushrooms and of course I like to add in a little vege (just to make me feel a little healthier!) In this case, it's roasted aubergine and cauliflower on the side.

Two sauces; white mushroom sauce and beef bolognese .
To make the white mushroom sauce, saute some onion, garlic and mushrooms and put them aside. Next, make a rue of equal parts butter and flour till it becomes a paste and slowly pour in some milk. Keep on adding the milk till it becomes a thick sauce. Season with salt, pepper and thyme.
Layering the pasta.
Oven-roasted aubergine.
Layer it until it fills the top of a pyrex dish and remember, after lots and lots of cheese slip it in the 180 degree oven. Wait until the heavenly smell fills the kitchen and until the cheese melts all over turning a little golden brown! Then you'd have those little crispy cheese bits on the top with melty cheese in the middle. Ah, guilty pleasure. But do put a metal tray underneath the dish in case the sauce or cheese spills over.
Layers of goodness.
Guilty pleasure to enjoy.

No comments:

Post a Comment