Bored. At least it's only a four day week. Still ahead of schedule at work which means no holiday-ban for me.
Feeds: quite a few.
2 medium sized onions
A couple of courgettes (zucchini?)
A couple of peppers. One green and one yellow are a good combination in this context.
2 tins of chopped tomatoes
4 or more cloves of garlic
Some dried oregano
Some olive oil
I like to roast the peppers. For this, it helps if you have a gas hob. Just put the pepper directly on the gas ring and blacken the outside. Turn occasionally NO WITH TONGS YOU IDIOT. Once they're nicely blackened, you should be able to rub the burned skin off under a cold tap leaving soft and tasty pepper.
Chop the onions. Fry on a reasonable heat for about the time it takes to smoke a fag, giving the occasional stir. Throw in the chopped mushrooms and courgette and fry for a couple of minutes. Crush the garlic with the side of a large knife and chop finely. Add this and stir for a bit.
Add in the tins of tomatoes. Add salt, pepper and oregano until it tastes about right. If you have some basil that might be good too. A glass of wine wouldn't go amiss either. Simmer for about the time it takes to drink a pint. Bear in mind that you need quite a lot of liquid as, if you're using dried lasange, it will absorb quite a lot of the liquid.
Make up a cheese sauce. For this, put about an ounce and a half of butter in a pan over a low heat. Melt it. Add enough flour (about a heaped tablespoonful) to absorb the butter, stirring it in until you get something about the consistency of playdoh. Or a Roux if you prefer. Slowly add milk stirring it in each time to keep the sauce smooth. Keep adding milk until the sauce is about the consistency of cheese sauce. Add pepper. Grate cheese into it until it tastes like cheese sauce. Note: if you use mild cheddar, you will have a mixture consistenting of 75% melted cheese before it tastes anything like cheese sauce. Don't be silly.
Layer the vegetable mixture with bits of lasagne in an unsuitable but clean ovenproof container, finishing with a layer of lasange. Pour the cheese sauce over the top. Maybe add some grated partisan cheese on top. Place in the oven for ... I dunno .. about half an hour or so. Brown under the grill if you feel like it.
Serve with garlic bread and lots of wine.
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