cooking minette’s lasagna dinner!

why is it so hard to decide what to cook for dinner? even though i actually enjoy cooking, i often find it so hard to choose our menu-and my family is not much help! when i ask them for ideas they rarely come up with any good suggestions or agree with one another, for that matter. one will feel like a light simple dinner while the other is super hungry, or one will ask for a dish the other vehemently dislikes-or better yet, they ask for the impossible-complicated dinners that need hours to prepare or ingredients we don’t have available.sound familiar? thought so. i was completely out of ideas yesterday when i hesitantly asked my “consumers” for suggestions. to my surprise, there was consensus: lasagna! i realized it had been ages since i’d made an actual lasagna. even though i try hard to avoid it (for obvious reasons), it’s one of my favorite dishes, and even the thought of it makes my mouth water. much to my relief (and with a good dose of excitement), dinner was decided-not the brown rice noodle vegetarian kind (which is quite good too), but the real thing-with a good home made bolognese sauce smothered in creamy béchamel! this is by no means a light dinner-i kept my portion on the smaller side (maybe) and enjoyed (understatement) it with a large bowl of salad. such a comforting dinner.

lasagna ingredients and preparation:

make the following two sauces, and set aside:


  • lasagna (no boil) noodles, about 12-14 sheets
  • a small bunch of organic flat leaf parsley, finely chopped
  • shredded mozzarella cheese (about 1/2 to 1 cup)
  • shredded parmesan cheese (1/4 cup)
  • good quality dry oregano (1 tsp)
  1. in a baking dish, begin with a few spoonfuls of the bolognese sauce (covering the bottom of the dish), then cover with the lasagna noodles (slightly overlapping).
  2. add one more layer of bolognese, a light even sprinkling of parmesan cheese, a few spoonfuls of bechamel sauce (evenly distributed), followed by another row of barely overlapping noodles.
  3. cover the noodles with the remaining bolognese, and then the remaining bechamel sauce, a sprinkling of dry oregano, parmesan cheese, an even distribution of mozzarella cheese (adjust amount to taste), and a good amount of chopped parsely (or basil). the lasagna is ready for the oven when you are (can be refrigerated to be baked later).
  4. bake in a 350 degree oven, lightly covered (foil works well) for about 45 minutes until the cheese is almost golden and bubbling. let the lasagna rest for 5-10 minutes before cutting into it and serving. bon apetit!
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