I don’t usually follow the NUMBERS of exact measurements when i cook and just rely on eyeballing rather than measuring. I often tweak recipes to make it applicable, simple, easy and fast without sacrificing the taste.
Last weekend’s dinner was lasagna. I opted for the bake ready lasagna sheets instead of the ones that need to be cooked. For the meat sauce, i cooked meat in 4-cheese (white cheddar, Parmesan, Romano, and provolone cheeses) spaghetti sauce. For the classic bechamel sauce, it’s butter, flour and milk and my own version of adding cream for that smooth and creamy texture and instead of salt I season it with a bouillon cube for that savory taste. Another trick is to sprinkle shredded quick melt cheese in between layers and of course for toppings because the kids’ definitely love cheese… lots of cheese.
I love the bits of caramelization of the cheese toppings. I bake it with foil and remove it the last 10 to 15 minutes for that soft browning which absolutely gave it texture and added flavor.
Here’s what it looked like on close up.
A slice of lasagna with that ooey-gooey cheese… yum!
Kids’ verdict… delicious 🙂