We cried over the end of the weekend last night with a dinner that takes a little while to prepare but is totally worth it. Make up a nice red sauce in advance; the longer it simmers, the nicer it will be. You'll need a white sauce as well, and I won't tell you how to make that. If you're a cheffy type, you would frown on our way of making it, which is just to mix heated milk, cornflour, and some grated cheese together until smooth and creamy. If you're not a cheffy type, I probably lost you at cornflour. So let's move on! Slice up any vegetables you have handy - mushrooms are nice, as are peppers, beans, and carrots. Layer your lasagne in this pattern: red sauce, pasta, vegetables, white sauce. Repeat until your dish is dangerously close to overflowing. Dot the top with slices of mozzarella and more grated cheese. Cook for 45 minutes until the top is golden brown and the whole thing is bubbling like there's no tomorrow.
Serve a nice green salad with it - I love swirling my lettuce around in the leftover sauce, which sounds disgusting but I promise you is a delicious combination. Our salad featured eeny-teeny radishes from the garden, which have been sacrificed to make way for their fatter brothers and sisters. Sorry, teeny radishes! You never reached your full potential. You were yummy though.
If you are so inclined, have a nice glass of wine as well. We did. In the corner of this picture, you can see The Cat looking disapproving at our alcohol intake.
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