Lasagne

Now that's what I call a lasagne! A favourite in most people's houses I'm sure, although I'm getting fussier and fussier about mine. Now it's not good enough unless it's been made with left over from a roast rib of beef and freshly made pasta sheets. I find you just can't get enough flavour into the pasta unless you make it yourself, plus that way you can get just the thickness you want - and I like mine with lots of thick sheets and not much sugo but loads of bechamel ...