Gathering Around the Table: A Recipe for Connection and Lasagne
A menu for a dinner party, the recipe for a large lasagne
Gathering Around the Table: A Recipe for Connection and Lasagne
Last week, I got a bit side tracked from finishing up the Day 2 post of my Tour du Mont Blanc adventure. Instead, I found myself in the kitchen, closing down what needed to be done for a dinner party. It wasn’t a surprise, just bad planning on my part and a little inexperience in understanding how much work is involved in throwing a meal together for so many people.
I can probably count the gatherings I've had over the years where I've been the centre of attention on one hand. I'm more comfortable working behind the scenes, doing the prep, cooking, and offering support from the shadows. I'm an introvert at heart who likes to be involved at the party, but without the spotlight. So this evening had taken some working up to mentally. One of those now-or-never moments that I bit down on the fear and slowly extended the invites for. One by one the replies came back all with an affirmative yes. First worry wasn't a problem!
The intent of the evening was to give a heartfelt thank you to a core few who have been with me at work over the years. A couple I've recruited along the way, someone I sat next to 27 years ago and shared a desk phone with, and a few other colleagues from my team. I would have invited more if I could, but the prospect of catering for twelve was enough of a challenge, and a couple of people were on holiday. We managed to squeeze around a table that comfortably seats ten. Sharing stories and laughter, I’m not sure what I was worried about. The evening went well, and the camaraderie felt strong.
To make the evening flow in my own way, I hid behind the recipes that I could prepare ahead. Lasagne is my go-to when I know all I need to do is put it in the oven and listen for the timer. It’s a bit of a labour of love in the days leading up to it, but it’s worth it to have the smell of cooked cheese permeate through the house. Here’s the menu that brought warmth and connection to our gathering:
Menu:
Homemade Focaccia: Freshly baked, with a salty crust and soft, fluffy crumb.
Traditional Lasagne: A hearty, comforting dish perfect for feeding a crowd.
Vegetarian Lasagne: A butternut squash alternative with layers of rich vegetables and a creamy béchamel. Mary Berry -
Butternut Squash and Spinach Salad: A vibrant mix of roasted squash and fresh spinach.
BBQ'd Aubergine, Courgette, and Goat's Cheese Salad: Smoky aubergines and courgettes paired with tangy goat's cheese.
Desserts:
Blueberry and Almond Cake: Moist and flavourful, topped with a sprinkle of almonds. Ottolenghi - Sweet
Burnt Basque Cheesecake: Rich and creamy with a beautifully caramelised top. Nigel Slater - A Cooks Book
Summer Fruit Compote: Served in my Grandma's trifle bowl, a refreshing mix of seasonal fruits.
Lasagne is one of those dishes that is like a warm, comforting blanket. It’s best prepared in stages over a few days, if you're so inclined. Not twenty minutes before you’re due to sit down, which is what I did the first time I tried to make it.
I thought I’d share the approach for the one I made last week with you. I know there are so many variations available out there, and it was hard for me not to throw in a few lentils for my own twist. I was just keen to stick to a fairly traditional approach and immediately realised I tried anchovies for the first time, not sure it made a difference so it’s entirely optional!
Classic Lasagne Recipe - for a 3 litre dish
Ingredients:
For the meat sauce:
2 tbsp olive oil
6 anchovy fillets
2-3 small onions, a red one if you have one finely diced
2 carrots finely diced
2 sticks of celery finely chopped
100 g mushrooms, diced
2-3 garlic cloves, peeled and crushed
8 rashers of smoked streaky bacon diced
1 kg minced beef
500 g minced pork or minced lamb
250 ml glass of red wine (optional)
4 tbsp tomato paste
1 tbsp dried mixed herbs
Handful of fresh basil diced (optional)
Salt and pepper a grinding or so to taste
For the béchamel sauce:
50g butter
40g plain flour
1 litre milk
A pinch of nutmeg
Salt and pepper to taste
100g gruyere or strong white cheese grated
For assembling:
lasagne sheets
100g gruyere cheese grated
Dried mixed herbs, enough to sprinkle across the top
Think of the Instructions as several parts:
Meat Sauce (30-40 mins prep and initial cooking, 1 hr simmering)
Soffrito
Browning of the meat
Tomatoes and then bubbling time
Bechamel (10 - 20 mins)
Assemblage (10 - 20 mins)
The Oven - time (40 - 45 mins)
Instructions:
Make the meat sauce:
The Soffritto: a base foundation of vegetables
Heat the olive oil in a large pan over medium heat. Add the anchovies and with the back of a wooden spoon break them down into the oil.
Add the chopped onion and cook until soft and translucent.
Add the carrots and celery and stir through for 5 minutes.
Add the mushrooms and again stir through.
Add the garlic and cook for another minute then add in the herbs.
Browning the mince
From a practical point of view, this recipe has a lot of meat so I recommend decanting the Soffritto into a bowl for this section of cooking. If you are making a smaller one, feel free to carry on in the same pot.
Add the bacon, to the empty pan, with a little oil if needed, cook through to the point of turning crispy
Add the minced beef and pork then keep turning it over as it browns breaking it up with a wooden spoon as you go. Cook until browned all over.
Pour in a glass of wine if using, and stir through. Simmering for a few minutes.
Tomatoes
Add the soffrito back in and stir through
Add the tomatoes, paste, dried herbs and a scrunch of sea salt
Simmer for about 30 minutes, stirring occasionally, until the sauce thickens.
I like to cook for another hour on a really low setting, just giving it a nudge now and then.
Meat Sauce
Prepare the béchamel sauce:
Melt the butter in a saucepan over medium heat. Add the flour with a pinch of nutmeg and beat with a wooden spoon or heat-proof spatula continuously for about 2 minutes until you have a smooth paste.
Gradually add the milk, stirring constantly to avoid lumps. Continue to cook and stir until the sauce thickens and coats the back of a spoon.
Season with salt, pepper. Set aside.
Bechamel Assemble
Assemble the lasagne:
Preheat your oven to 180°C (350°F).
In a large baking dish, spread a thin layer of the meat sauce. Cover with a layer of lasagne sheets.
Spread a layer of béchamel sauce over the lasagne sheets.
Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce topped with gruyere.
Cover with aluminium foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes until the top is golden and bubbly.
Serve:
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy with a side salad and some crusty bread.
Like I say a labour of love, but made with love, definitely a family favourite. It’s also been a bit of labour of love pulling the recipe together and I know the world doesn’t need another online version! It’s here for completeness, one of those early conquests in the kitchen that I wanted to share. I’ve made this so many ways over the years, and it’s slightly different every time. Only with practice will you perfect it how you like it, making it your own.
I’d welcome feedback. I’m sure it’s riddled with mistakes and I’m writing this up to pass on to my boys when one day they might make it for me 🤪
Stay tuned for the continuation of my Tour du Mont Blanc adventure…I’m working on it honest. Until then, I hope you enjoyed this recipe and it creates moments for sharing around your table.
Lasagne certainly is a labour of love... but well worth it.
Love the lasagne dinner party! I will come back to test your recipe - later in the fall :-)