A few years ago I attended a cookery course at Just Cook in Newport,
Essex. One of the dishes that I made was a lasagne from scratch: the ragu, the
white sauce and the lasagne sheets. It was one of the best I had ever tasted. I’m
not being arrogant, it really was – deep in flavour, which was really meaty and
flavoursome and extremely filling. Whenever I make lasagne now, I always refer
back to the recipe. The key I’ve learnt is to let the ragu to stew for a good
two hours and to use a quality pancetta.
I admit, I normally short cut the homemade lasagne sheets,
but not today. On seeing how good Lesley
Beech’s homemade tortellini was on Twitter, either inspiration struck or
the green eyed monster within me. Homemade lasagne sheets it was today. Thanks
to Lesley for the cooking inspiration, I’m glad I put the effort in!
The end result … just as nice as I can remember from my
cookery course and leftovers for lunch tomorrow!
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