ye olde bread blogge

bread, coffee and tidbits

Giant Lasagne…

with 4 comments

…about ready to go into the hot oven. Oh yeah.

Recipe is down to Marcella Hazan. I simmered the Sauce Bolognese for 4 hours and let it distribute all its flavors overnight in the fridge. But I do prefer egg-free pasta, store-bought, in a Lasagne since it’s already a rich dish. I boil the pasta sheets beforehand, then trim them to fit the pan. No single drop of olive oil here, just butter and vegetable oil.

Written by theinversecook

12 April 2009 at 20:19

Posted in food, pasta

4 Responses

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  1. Oh my God!! You are killing me with that lasagna!!!

    Carl

    13 April 2009 at 04:45

    • High-Carb day :-)

      theinversecook

      13 April 2009 at 19:21

  2. By the looks of the upper right hand corner, you had a little something sweet on the side of your lasagna. What was that, anyway?

    siri

    13 April 2009 at 15:45

    • Hi siri, extra tomato sauce actually. In a small dessert dish. Good eye! Every couple of weeks I make this butter-onion tomato sauce from 3kg fresh tomatoes to have something quick to go with pasta. For the lazy and hungry hours. Pasta at midnight for example. Can’t be beat.

      On the left is something for the sweet tooth – Easter Bread (Recipee).

      theinversecook

      13 April 2009 at 19:25


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