Great lasagne

Posted On January 8, 2009

It never photographs well, but it tastes delicious.  My meat base was lamb mince instead of beef, with tomato, onion, garlic, basil and ragu.  I added red and white wine vinegars and a pinch of sugar.  The cheese base was semi-skimmed goat’s milk with cornflour thickening and mature cheddar (you need a strong-tasting cheese).  I alternated layers with lasagne verdi (not pre-cooked), topped with more cheese, and baked for about 25 minutes.  It came out deliciously tangy, and went well with a Chianti Ruffino.