Lasagna: The making of

During the holy month of Ramadan, hotels and restaurants are closed during the fasting time. On that Friday, I realised I have nothing for lunch towards noon. The time thus came to try my hand at the Lasagna recipe given to me by a close friend… Most of the ingredients were available around the kitchen except cheddar cheese and minced meat. Got that from the super market and wore my fav apron. Its cooking time…

Pasta looked great. Looked for broken pieces inside the box. Could find none.

Pre-cooking pasta and taking them out from the hot water was a bit tricky. The pasta kept slipping and in the process got some torn. I should device more indigenous methods next time.

Chopped onions, garlic, tomato paste, tomato puree, chopped fresh basil and parsley, oregano, pepper…. all into washed and minced meat. Simmering for 45 minutes which felt like an hour.

And its time for making the white sauce with milk, butter, flour and grated cheddar cheese. Chosen Kraft brand which seemed to be a bit over the board. Took Almirai instead… great taste.

All the items seemingly became ready. Now all I have to do is a bit of a layering in this order: sauce, pasta, meat, sauce, pasta, meat. No matter what, the final layer got to be sauce. Here we go…

And they are now ready to go into the pre-heated oven. Hopefully I will get the best Lasagna ever…

Then I went to watch some TV. The aroma of herbs mixed with cheese enveloped in that of meat reminded me of the Lasagna left to be baked in the oven. The dish turned out to be really good.

So good that I even forgot to take the final photograph of the finished product.


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