lasagne

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Teresa invited the family for Easter lunch, and as there were 20 mouths to feed, I made three dishes of lasagne, one with asparagus, one with artichokes and one mixed.

I prepared the vegetables first: 25 artichokes, sliced finely and sautèed in olive oil with a splash or two of water and 3 bunches of asparagus, chopped and sautèed in butter. (I used two bunches of white asparagus and one of green). Then I briefly cooked 20 sheets of lasagne (shop bought!) in boiling salted water. Then I made 3 litres of bechamel sauce with 240g of butter, 150 g of flour and 3 litres of whole milk. I flavoured the sauce with salt, pepper, nutmeg and parmesan.

I then assembled the dishes. A layer of pasta, a layer of vegetable, a few ladles of bechamel and a sprinkling of parmesan, finishing with a final layer of pasta and bechamel. A few flecks of butter and parmesan on top. They cooked 20-30 minutes in the oven.

Could lasagne be the ultimate comfort food?

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