1 portion bolognaise sauce (we had about a quarter of the bolognaise we had earlier in the week)
4 sheets lasagne
1 level dessert spoon plain flour
1 level dessert spoon butter
300ml whole milk
1 or 2 bay leaves
Grating of nutmeg
About 100g cheese – we had a combination of pecorino and cheddar
Make your white sauce by melting the butter, stirring in the flour, then gradually adding the milk. Add the bay leaf, nutmeg and pepper and simmer for about 10 minutes to thicken to a reasonably thin white sauce. Dissaude a cackling baby from using the dog as a Zimmer frame.
Assemble your lasagne. I started with a layer of cheese, then the usual pattern of meat sauce, lasagne and white sauce for two layers. Finish with white sauce and then top with another sprinkling of cheese. Bert liked touching the flour and soft butter, but his sensory play with the cheese turned into him grabbing a large handful and stuffing it in his mouth. Into a hot oven (200 degrees) for about half an hour, till the cheese is bubbling and the lasagne’s cooked through.
I must admit I used a rubber muffin tray for this, imagining a perfectly cute baby portioned lasagne tower on Bert’s plate. (Yes, I did cut individual circles from the lasagne sheets with a wine glass.) My lasagne didn’t have the structural integrity for that outcome, but it would be quite a handy way to make it for the freezer if you greased the muffin tray first and used a rubber one so you could pop the frozen mini lasagnes out. In the muffin tray they took about 20 minutes.