Melting Tastebuds while Dreaming of Italian...

The thought of Melbourne's Lygon street set my tastebuds "dreaming" of Italian food...and lasagne came to mind. I always wondered why my husband, on our first date, ordered lasagne in an Italian Restaurant when there was so much to choose from. It was something you could easily make at home, why not try something else? But the more I thought about it, the more I understood. If you know you're going to enjoy something in particular, why risk ordering the unknown dish with smoked anchovies, pickled gherkins and poached egg?
It's an absolute winner every time for him, and one of my favourite Italian meals also.
This being the fourth year to this month of that date, I have decided to include my lasagne recipe...celebrating  our anniversary with the meal he ate. So sentimental of me.
My mother actually gave me her amazing recipe a long time ago. When I moved out of home I made it often, and after some time, remembering it by heart made it without the recipe.
When I made this again the other day, my husband asked me what I had put in it, because it was more flavoursome than ever.
Nothing new, I told him.
But it made me go back to mum's recipe, and I saw that over time, I had completely changed it. So, I had to write down my recipe, just as I had made it last because I must have finally got the proportions right. I have to say, I think it was the best batch yet.
This recipe serves 8 and is well balanced with a fresh green salad and a glass of wine.

LASAGNE

250g minced meat

2 tbsp crushed garlic

1 large brown onion, finely chopped

2 chicken stock cubes

1 can diced tomato pieces

1 large zucchini, grated

1 large carrot, grated

1 ½ box lasagne pasta sheets

2 cups milk

1 cup grated tasty cheese

2 tbsp butter

3 tbsp plain flour

¼ cup fine parmesan cheese

Preheat oven to 180C.

Heat some oil in a large saucepan. Brown the meat over medium heat, separating with a spoon the mince so as not to clump. Add garlic and onion. When the onion has softened, add crumbled stock cubes, tomato and grated carrot and zucchini. Combine well and set over a low heat to simmer for 10 minutes.

Meanwhile, in a separate pan, place milk, flour and butter together over low heat. Stir until butter has melted and the flour has smoothly combined with the milk. Add the grated cheese and stir continuously until thick and cheesy. Remove from heat.

In a large baking dish, lay down enough pasta sheets to cover the base. Cover with sauce and continue to layer pasta sheets and sauce. The top should be covered with pasta sheets. Pour the white sauce over this last layer and smooth. Sprinkle with parmesan cheese and cook for 30-45 minutes, or until pasta softens and the top of the lasagna is golden.

Serves 8