Fresh Lasagne

[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 38"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>Francesca was a fussy eater when she was younger. She would refuse to eat anything that wasn’t on her list of acceptable foods yet she <b>loved to cook because she found it a calming influence</b>. One year she was given a pasta roller that she just couldn’t wait to try out. The first thing that came to mind was lasagne; no tricky work involved, just sheets of pasta and delicious sauce! The only problem was that because she was so fussy she didn’t like two quite key components: ground meat and white sauce. Despite that, she absolutely loved making it and of course, fresh pasta, tomato sauce and <b>cheese is always a winner</b>.</p><!– –><!– –><p>Francesca made the dish three more times in the same week! Each time she got a little more adventurous and introduced a new ingredient until she ended up with something resembling a real, traditional lasagne. She even used ground beef and added a cheese sauce on top (she was still working up to layering it).</p><!– –><!– –><p>Now she <b>makes the dish every few months</b>. She has kept tweaking and it can be a little labour intensive as a regular thing but that said, it’s the dish she most loves to share with other people. This dish is what first got Francesca trying new foods, and she says she doesn’t think there’s a single person in her life that hasn’t tried it.</p><!– –><!– –><p>For this book Francesca has come up with her <b>ultimate lasagne recipe</b>. It contains five different cheeses and three types of meat. The recipe starts by getting all that meat really well caramelised, then cooking onion, carrot, celery and garlic gently in the same pan. Some all important red wine goes in before adding tinned tomatoes and giving it at least a few hours to reduce. <b>Time and patience </b>is one of the most important ingredients in this dish.</p><!– –><!– –></div><!– –></div><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><span>Meanwhile, you can make the fresh pasta with flour, semolina and egg yolks before leaving it in the fridge to rest. Roll into sheets and make a Béchamel sauce. Add your five cheeses to the Béchamel to make the most delicious cheesy sauce you’ll ever taste, and start layering. Francesca tops the dish with fried breadcrumbs and sliced cherry tomato. She bakes it then leaves it to </span><span>rest for at least half an hour</span><span>before cutting out the perfect slice.</span><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]