Not just random because it's out of order (translation: sometimes I can't count).
I have some quite particular views when it comes to...lasagne.
For me to like a lasagne it must be - and I realise this is sacrilege to many, and perhaps renders it "un-lasagne" - free of bechamel sauce.
I think this is because when my mother made it when I was young she could, quite reasonably, never be bothered doing that bit and used cheese instead. When she started to bother later I used to complain. Also because as a general rule I don't like creamy food.
I like layers of pasta, cheese - preferably more than one, I usually make it with a mixture of ricotta, parmesan and mozzarella - and meat in fairly equal proportions. I want to see the meat - cooked with some chunky tomato and a good splash of red wine - layers, not just a dark line between the pasta.
I found it amusing a few years ago when I was on a diet kick and looking at 'low fat' recipes and found a low fat recipe for lasagne which was pretty much exactly as I already made it. Which is not low fat, but still.
The other thing about lasagne and me is that I require a condiment to go with it. Balsamic vinegar. I suspect this tradition came from once splashing balsamic on a side salad and having it mix with the lasagne and now that's the only way I eat it.
Meaty, cheesy, un-bechamel lasagne with a side salad of lettuce, tomato and spring onions splashed all over with balsamic. Yum.
