From Blade

Like a boss

Lasagne A La Blade

Having returned from a week long break in Tuscany I have some what reignited my passion for food alongside a slightly expanded waste line. A week of fine Italian dining including pappardelle al cinghiale (Wild Boar), fine cuts of Italian Steak and a heavenly Calzone (not what I ordered but thankfully amazing) has reinvigorated my desire to cook.

I opened my cupboard, rooted around and decided to do my own take on an Italian culinary classic, Lasagne. Here follows Lasagne A La Blade.


White sauce
Butter – 25g
Milk – 300ml
Mozzarella – 100g
Parmesan – 25g
Flour – 25g

Meat Sauce
Pancetta – 200g
Onion – 1 medium
Garlic Clove – 3
Red Pepper – 1
Mushrooms – 4
Courgette – 1
Passata Sauce
Lloyd Grossmans Mediterranean Vegetable Sauce

Mozzarella – 100g
Parmesan – 50g


White Sauce
1. Chuck in the butter, milk and flour, then warm on a moderate heat until it thickens.
2. Add the cheese, really is that simple.

Meat Sauce
1. Chop onion, garlic, red pepper, mushrooms.
2. Chuck em all in the pan with pancetta. Brown and then add the passata and Mediterranean sauce and bring to a slow simmer.
3. Slice the courgettes thinly and fry with some butter.

Final prep.
Layer of meat sauce then lasagne sheets and cheese sauce on top. Then add the courgettes.


Then more sauce.


Then more pasta sheets, cheese sauce and cheese on top.


Finally throw in the own for 15 minutes at 200 degrees. And voilĂ !




One comment on “Lasagne A La Blade

  1. Carolina
    August 15, 2013

    Great idea! ;)

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This entry was posted on August 15, 2013 by in Food, Recipies and tagged , , .
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