Home made! We need to invest in cheeesrey or whatever you’d call a self providing cheese source. The ragu (is that the correct terminology) bit was left on the cooker for 4 hrs pre assembly. I’ve finished off the red which aided it’s assembly. Can’t move now, arteries are clogged!

Have you been crying?

Or just making a lasagne?

A good lasagne is a wonderful thing. They best i’ve Ever had was in Ravello at a mates wedding. They put a cheeky layer of Salami in there. Salivating at the thought of it.

The wife does one where she substitutes the bechemele sauce for cottage cheese which adds a nice zingy acidic edge to it.

Morcilla lasagne is heavenly

I’m a convert to the idea there should be a gravy boat of extra bechamel for table. Also should be served with chips and garlic bread for a triple carb blow out.

Haggis Lasagne is sublime.

Not on your diet 😉

Had a lovely chicken lasagne tonight. 2 layers of cheese sauce, less pasta these days.

“Utah….no way man!.Cheese is not the source……SURFING… now…That IS the source!”
Bodhi. 1991.

once had seal lasagne

it was okay

Delicatessen in Rimini in 1989 hung over after a night clubbing and sleeping on the beach. It must’ve been nine layers and about 4 inches thick.