Documenting my afternoon of epic lasagne making.

Garlic is great in the meat sauce, but can be a little harsh. I sautéed the garlic until they were browned & nutty morsels of goodness.

A kilo of ground pork being mixed into previously browned chopped onions & finely chopped chorizo sausage.

Finished meat sauce. Also had a few 100g of ground beef, browned separately & added to pork mixture.

One large can plum tomatoes, with the tomatoes chopped roughly, and one can tomato paste. Some water added until right consistency is reached, as well as balsamic vinegar, salt, pepper, and dried basil.

Bottom layer. Lovely egg lasagna noodles from the Barilla brand. Do not be fooled! The 20' on the box does mean that yes, there are 20 feet of lasagne noodles in each box.

A thin meat layer plus cheese.

Blanched spinach. Trim the stalks, put in a colander, and pour boiling water over the spinach & drain.

Not pictured: take the stacks and steam in a pan with a little water. Add to a container of ricotta plus some fresh basil, salt, and nutmeg. Use a handheld blender to purée all together. Layer dollops on top of spinach.

Second pasta layer. This layering style made more sense.

Top pasta layer has a thinned meat sauce spread on top to moisten, then insulated with cheese.

Finished product. 350 for 1 hour.

The layers held together really nicely. The chorizo flavour came through strongly, and the nutty garlic was nice.

I had the idea to add capers, and the sharpness of their flavour might have balanced this nicely. Next time!

I also had the idea to steam thinly sliced fennel as one of the layers, but the lasagne was already too bulky. A vegan version with eggplant or zucchini instead of noodles would go nicely with fennel.

This is half cooked Trini bake with roasted garlic. Didn't puff up as much as the last version, but still tasty.

Not pictured: a green salad with apples, red cabbage, green peppers, and fresh cilantro, served with a rice vinegar - Dijon mustard vinaigrette.