Lasagne and what ?

Plain green salad with a good dressing would be perfect for me. I think lasagne is rich enough so wouldn't want more tomatoes or cheese with it I might add some good bread as an extra filler for others though.

Celeriac coleslaw, also from Waitrose. Delish if you like celeriac of course.
Quick and easy salad dressing:
Olive oil
S&P
Tarragon Vinegar - add ingredients to taste
I also add some Demerara sugar, very small amount, stir.

To all those doubting the sausage meat lasagne, it is an absolute favourite with friends and family, many of whom are proper “foodies”. This coming from someone who lived in Italy for four years by the way !

I always use fresh lasagne sheets by the way.

I shall do sago’s salad . I think anything mayonnaisey would not work.
I may get a focaccia from our wonderful local artisan baker.

Please add a link for the recipe Lucca .

So, now for the important bit. Which wine Lucca?

Has to be a good Chianti doesn’t it? ? ??

A green salad with cucumber and other crunchy vegetables like sugar snap peas.
I often mix fresh herbs with a green salad but there may be plenty of herbs in the lasagne.

I'm sorry, but I must insist on just one piece of garlic bread!

Puzzler61

Please add a link for the recipe Lucca .

I did! But here it is again
www.bbc.co.uk/food/recipes/express_lasagne_51375

The recipe looks ok although I would use Italian sausages which taste quite different. In Italy the salad would be served as a separate course but no one's going to care in this country. Chianti or Valpolicella or if you are pushing the boat out, a good Barolo or Amarone.

Ellianne

So, now for the important bit. Which wine Lucca?

Oh don’t! I’m not supposed to drink wine anymore either !!
I shall leave that decision to the bloke, he can bring something suitable. … maybe a Valpolicella?

Deedaa

The recipe looks ok although I would use Italian sausages which taste quite different. In Italy the salad would be served as a separate course but no one's going to care in this country. Chianti or Valpolicella or if you are pushing the boat out, a good Barolo or Amarone.

Not sure it needs Italian sausage, as there a lot of other flavours going on
I’d like to see if it worked with veggie sausagemeant for my DIL.

I don't see why it would be any more fatty than mince if you used good quality sausage meat.
I shall certainly try it as it looks lovely.

Salad,cheese bread,i prefer garlic myself and of course baby beets.

dragonfly46

I don't see why it would be any more fatty than mince if you used good quality sausage meat.
I shall certainly try it as it looks lovely.

Actually I’ve found it less so if anything. I still make standard lasagne occasionally though.

Let me know what you think !

I'm going to try it too!! One of my most requested pasta sauces is a sausage meat and red wine one. It is a recipe by an Italian chef whose name escapes me now. I use Sainsbury's TTD Cumberland sausages, squeezed.

BTW, I never bother to make bechamel for lasagna. I just use cornflower, with salt, pepper, herbs - it works just as well- much easier and quicker, and less calories too. Win, win.

Thank you. I’ll try it too Lucca.
Whatever you serve with it have a great time with your friends tonight. ?????

Sausage meat is great for lasagne or minced pork.
I always add a few red lentils to the ragu.

I never make bechanmel for lasagne either. I slosh on creme fraiche thinned down with a bit of milk, and a small amount of grated cheese for the layers and more grated cheese for the top layer.

I will give this recipe a try, looks good and I'm interested to see the creme fraiche goes in the filling.

Salads - I'd add a sharp fruit to a green salad e.g. clementines, a nice foil for the rich lasagne. Halved small clementines in a salad are so pretty. Decorative and edible!

When my son makes lasagne he also includes sausagemeat. He has an Italian friend whose mother always did this. Delicious. Serve with a green salad.

kittylester

I'm going to try it too!! One of my most requested pasta sauces is a sausage meat and red wine one. It is a recipe by an Italian chef whose name escapes me now. I use Sainsbury's TTD Cumberland sausages, squeezed.

I have a very old recipe for pasta (penne, macaroni, conchiglie,farfalle whatever) with sausage meat grated carrot and passata.

I await the widespread condemnation that will no doubt follow, but… a few chips

Agree a good salad, I’ve been putting pomegranate seeds and toasted mixed seeds in mine that give it a natural crunch. Simple dressing, two tablespoons of olive oil, one teaspoon each of Dijon mustard, runny honey and white or red wine vinegar. This is enough for two, so you can increase as needed.

Definitely salad. A nice Greek one with feta and olives, tomatoes and lettuce. I also put a few red onion rings in and an olive oil dressing, whatever flavour you want ( garlic for me but could use lemon juice and black pepper)