A couple of weeks ago I made a beef ragu to go with my homemade gnocchi. One of the great things about that sort of cooking is that it is so easy to make a large amount and then you get leftovers. Love leftovers!
So I had heaps of ragu left and when our friends Rhia and Andy were coming around for dinner after Rhia and I were going wedding dress shopping, I thought a lasagne with the ragu would be perfect - easy to make in advance and always a crowd-pleaser!
I used Gordon Ramsey's recipe mostly for directions on the bechamel sauce, but it also had the great (obvious?) suggestion of putting bechamel sauce on the topmost layer of the pasta, so it goes all brown and well-cooked rather than slightly crunchy pasta. Very tasty and with some salad and garlic bread and an Italian red, very nice dinner indeed. I kept the Italian theme going with antipasti for nibbles, asparagus with balsamic glaze and parmesan for starter and tiramisu for dessert.
Of course I forgot to take photos as we went (still getting used to this blogging thing!), but trust me - yummy and easy, which was good because the wine was flowing just as fast! Let's just say, Sunday was a very lazy day. Although I did make Rick Stein's American Corn Fritters for breakfast - deep fry and bacon for a hangover!
Posts
No comments:
Post a Comment