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Lasagne

Making lasagne isn’t a quick fix, but once assembled and baked the rewards are evident in every mouthful. Take the time to cook the sauces slowly, tasting as you stir, safe in the knowledge that the finished dish will feed a crowd or provide meals for several days

ALWAYS A WINNER

Roasted vegetable and lentil lasagne

Roasted vegetable and lentil lasagne, p44

SERVES 6-8. HANDS-ON TIME 25 MIN, OVEN TIME 1 HOUR 45-50 MIN

MAKE AHEAD

Layer the lasagne up to 48 hours ahead. Cool, then wrap and chill; bake for 40-45 minutes. To freeze, layer in individual foil containers and freeze, wrapped, for up to 3 months. Or freeze in a baking dish, wrapped.

Cook from frozen until golden on top and hot throughout (individual servings will take 40-45 minutes; a large dish will take around 1 hour).

FOOD TEAM’S TIP

Make with any seasonal veg you have to hand. In autumn, squash would be fab.

• 250g pack fresh lasagne sheets

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Find the complete article and many more in this issue of delicious. Magazine - Jul-17
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About delicious. Magazine

Mamma mia! July is delicious. magazine’s Italian issue and it’s packed with recipes from the world’s favourite cuisine. There are summer dishes from Eleonora Galasso, Giorgio Locatelli, Theo Randall, Gennaro Contaldo, Ursula Ferrigno, Sabrina Gidda and the godfather, Antonio Carluccio. Plus, there’s classic Tuscan food and a romantic menu from Venice as well as ‘nduja stuffed pork roast and three easy lasagnes. And don’t miss our cocktail-based desserts from Italian drinks – anyone for Limoncello drizzle cake or Negroni granita?