Lasagne recipe from my mother's kitchen. c.1966 and still going strong. Recipe © Marg Hall 2009 (and Good Housekeeping? 1966?)
Subscribe to:
Post Comments (Atom)
Popular Posts
-
I have more than one good reason to loathe the second item in the series, but I confess that what seals their fate from my unbalanced perspe... -
Bent double, like old beggars under sacks, Knock-kneed, coughing like hags, we cursed through sludge, Till on the haunting flares we turned ...
-
Tom Jefferson, a British epidemiologist working for the Cochrane Collaboration , says in an interview with Der Spiegel that whilst swine f...
-
When I was a kid I used to share a room with my younger brother (happy birthday, Robin). I had the top bunk on the bunkbed, which was agains...
-
I was off ill from work yesterday, and miserable and listless in my flat. I ventured out once, to do some software training for clients whic...
-
Male silkworm moth, picture by Kevin Wanner , an entomologist at the University of Illinois. China accounts for 70% of global silk producti... -
1. What can I do, I have dreamed of you so much What can I do, lost as I am in the sky What can I do, now that all the doors and win...
-
Thank God the US Treasury, in charge of resolving the financial meltdown, are using appropriate reference to the extent of the problem, cold...
-
Aside from a period of around 8 years' duration when I dyed my hair black (although I emphatically wasn't a goth, I favoured pale sk... -
Courage was mine, and I had mystery Wisdom was mine, and I had mastery From Wilfred Owen, Strange Meeting (1918) I thought of...
About Me
- LottieP
- © 2005-2015 LottieP. All rights reserved. Reproduction in whole or in part without permission is prohibited. (All comments © the individual authors.)
Awards
Subscribe To
Posts
Comments
Sitemeter
3 comments:
This lasagne, if made with all the right ingredients, is, without doubt, the best I've ever tasted. And I'm not biased because it's the recipe our mum uses, honest!
Brilliant.
A few pointers if you're going to try it:
1) Chop the chicken livers very finely. Unless you really like chicken liver.
2) From the horse's mouth: make more white sauce than this, and more than you think you'll need.
3) The bolognese sauce seems very abundant but it's all absorbed by the pasta (no soaking required nor, it seems, possible as you can't buy sheets that need soaking now).
I'm hoping for a comment from the lasagne genius herself...
Post a Comment