Our friends recently gave birth to their first child, which is very exciting. To help them out, we joined their meal train.
I’ve never been part of one before, but it’s such a great idea. It was our turn this evening, and we choose an oldie but a goodie, the lasagne.
There is something about this dish which is just very homely. It’s decadent, without being fancy. It’s filling, but only needs to be chucked in the oven. And perhaps best of all, it doesn’t require discreet servings. Hungry, slice off more. Not so peckish? Fine, only get a half serving. Room for seconds? Go straight ahead.
We had enough ragù left over for our own lasagne, and it went down a treat. My advice is always to make it the day before. We slow cooked the ragu for 12 hours to get the beef ribs super tender, but even if you are just using mince, allowing those flavors to merge together over night is worthwhile.