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| Corf!! Look at the roof on that! |
So much better than the last batch, mainly because I actually had some ingredients to flavour the essentially quite tasteless pork mince. I began by frying a chopped red onion, 4 garlic cloves, a green and orange pepper and two red chillies. I then removed these from the pan and fried the mince, seasoning with salt, pepper and mixed herbs once pretty much cooked.
The veg were then re-introduced to their mincey friends, followed by a big pour of red wine, 3/4 of a pint of beef stock, a tin of tomatoes, and a great big splash of Worcestershire sauce. This bubbled for about 30mins whilst I did yesterday's washing up and made a white sauce (flour, butter, milk and a couple of teaspoons of English mustard).
A substantial amount of cheddar was grated for the substantial roof and assemblage then occurred. Layer of mince, layer of lasagna Verdi (which means green), spread of white sauce. Repeat. And repeat again. Finally construct cheese roof and decorate roof with a tickle of black pepper, mixed herbs and olive oil. Oven at 190ish for 20mins, rotate, further 20mins ovening, then a bonus 5 mins. Remove.
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| A quarter of the lasagna with some sweetcorn hiding |
Verdict
It's easy to underestimate this dins a bit cos it's an old standard which has been done for years. As such though, it's absolutely great. And today the white sauce was particularly good and thick and made the whole thing nice and sloppy. Couldn't really taste the porkness, it was mainly textural. A very solid 7.3 out of 10.
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