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The Ultimate Lasagna

Davros sock drawer

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  • 1 year later...



I had a go at making this tonight, my first time making lasagne from scratch. I followed @Davros sock drawer's recipe pretty much to the letter, just adding a bit of ketchup to sweeten up the ragu a tad as the wine I used was quite dry. I also doubled the quantities for the bechamel sauce, as instructed, but I think 850ml of milk is slightly too much as it was a bit runny. The flavour was very good, however - nice and rich:




Next time it would be better if the sauces were reduced right down for longer. I simmered the ragu for about three hours but I think it would be better if I cooked it for longer, chilled it and then put it all together the next day, when it was a bit thicker. I missed @omus's tip as well about leaving it for a bit out of the oven so that you can cut it more easily, as it was a bit sloppy and the layers sort of all collapsed into each other, so I'll try that next time.


But, as I say, pretty damn good for a first time effort, if I don't say so myself. My in-laws and wife, who I cooked it for, were very impressed and went back for thirds, so it must have been alright :)

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