Day Two Hundred and Forty One -The Best Lasagne in The World

Dear all,

Today Darren and I broke boundaries that we never thought we would get close to achieving: We made THE BEST LASAGNA IN THE WORLD.

Some might say that this is a bold statement but I stand before you giving all the evidence and anyone who knows any reason why this lasagna should not be granted the title of 'Best in World', please step forward or email (libbymourant@
gmail.com) with your recipes.


We loosely based our dish on a recipe found online which itself pledged to be 'The Best Lasagna Recipe in the World' {clearly people are very passionate about Lasagna}. http://allrecipes.com//Recipe/worlds-best-lasagna/Detail.aspx. Our alterations have been added in Red.

• 1 pound sweet Italian sausage (Hot and Spicy Organic Lamb Sausages from the Abattoir)
  
• 3/4 pound lean ground beef ( we left it in cubes for effect)
  
• 1/2 cup minced onion (12 onions)
  
• 2 cloves garlic, crushed (10 cloves, 2 evaporates into nothing)
  
• 1 (28 ounce) can crushed tomatoes (2)
  
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce (We replaced this with 6 fresh plum tomatoes, sliced)
  
• 1/2 cup water ( forgot this )
  
• 2 tablespoons white sugar (and this)
  
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds ( and a dash of cilantro)
  
• 1 teaspoon Italian seasoning (replaced with Orgasmic Onion Seasoning)
  
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
  
• 16 ounces ricotta cheese (This is where we really started to circumnavigate the original recipe. We cut out the ricotta [slimy]and used instead one whole block of Provolone, grated and 1 1/2 large tubs of Feta)
  
• 1 egg ( cut )
  
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced (we used two large balls, grated)
  
• 3/4 cup grated Parmesan cheese ( we used a whole block, grated)
  

We cooked the onions and garlic in a pan and added the meat until it was lightly browned. We then put in all the Tomato-based items in the recipe and then all the herbs and let it simmer away for 30 minutes or so.

We then grated the cheese furiously and prepared the baking trays for the Lasagna onslaught!

We started with a layer of the meat/ tomato:

Then added the lasagna noodles:

And then added the cheese, all 4 of them!

We ended up with two monster trays of food which we popped in the oven at 375oF and waited...
]
The lasagna came out looking perfect: Browned and crispy on top and perfectly cooked inside. And not creamy like some lasagnas can be, just right! Darren actually confessed that it was the best lasagna we had ever had! Hurray! The Best Lasagna in The World!

And in other news:
1. Some sketches from my 10-minute sketch book:
Hands and feet ( v difficult)

A lady on the floor