Both Luv and Fossies recipes look the business to be fair. I'd like to try Fossies but it looks hell of a faff!
When it comes to long slow cooking I don't see the point of messing about. It's in there that long does it really matter? I've made a casserole for sunday lunch once where I just added everything to the pot raw meat in with veg stock the lot, put the lid on and stuck it in the oven for 5 hours. It was lovely.
Has anyone actually followed a recpie posted on here? I did a @Bodinki lasagne recpie once and it was brilliant I won't go back to my old ways now I do my own version of his everytime.
I'm sure Sweats made my chilli back in the 606 days and then went off and adapted (****ed it up) himself. I think it was on 606, could have been early days on here, but we used to post recipes a plenty. The good old days!
It was over policed and so difficult. There were way more users though and actual football discussion on a semi serious level often took place, rather than constant blathering nonsense!
From memory and my tweaks. Make your ragu sauce with mince beef as usual. Get some good italian course sausage and remove from skins and fry. Boiled eggs and then mash them up. Get slices of spicy italian salami. Lasagne sheets that don't need soaking but not the fresh ones. Mild cheese Parmesan. Layer Sauce sausage salami egg pasta Repeat Cheese on top parmesan on that and bake.
I take is the bechamel sauce is to be the chef's own as it is not detailed on here! Not sure on the egg layer
Bechemel is French having it on lasagne is somthing that happened as it left Italy, the egg layer gives it the creamy taste. You wont go back once you've tried it.
White sauce, whatevs. All the same. Being uber picky, lasagne is the pasta so 'a lasagne' can contain anything I suppose, as long as those sheets are in it.
What I mean is that the white sauce thing isn't Italian and traditional recpies don't have it and would use egg or ricotta. Reading up a bit it seems egg or ricotta is Southern and Northern Italy use a version of bechemel.
