Hello everyone!
For as long as I can remember, lasagne has been one of my favourite meals. Growing up, it was very much a team effort to bring it to the table. My mum would make the ragu, then my dad would make the white sauce and layer it up in a beautiful division-of-labour relay race, resulting in a dinner that everyone loved. It took time to pull together, but it wasn’t hard, and the meal you got at the end was just magic.
I have made SO many lasagnes in my life, and I like to think it is a skill I have got down at this point. This newsletter is going to bring you a recipe for my harissa beef and feta lasagne (which you could also make with lamb if you would prefer), plus all my tips on how to make lasagne the best it can be.
Enjoy!
Sophie x
The Recipe
Harissa Beef and Feta Lasagne
I’m bastardising a traditional lasagne here by swinging across the Med and getting some chilli heat involved, as well as a big handful of feta cheese for tang, but I truly believe that you can lasagne most things, and the contrast of the spiciness with the creamy white sauce is elite.
I’ve talked about making ragus in previous newsletters (like this one), but I’ve never actually given the lowdown on how best to assemble it in lasagne form. I like my lasagne to be soft and saucy, but still able to stand up in layers on a plate. Here are the things I think are important to know when making lasagne: