Lasagna Night

Last night was lasagna night. All who have tasted this lasagna agree that it is the best lasagna they have ever eaten, and likely ever will. The lasagna in question is a Greek variation on the classic Italian dish, passed down from generations of chefs living in New Zealand. It arrived on our shores several years ago when an intrepid young chef made it at house party in New Haven, CT. How it ended up at 703 Sackett st. is a long and twisted tale for another time. The important thing to focus on is the risk involved in preparing this dish. It's a chore to cook and takes a minimum of two people working in perfect sync, like a delicately crafted ballet. Each step must be flawless, your timing must be nothing but extraordinary or the lasagna will not take and your home and yourself well be branded forever as failures. For those brave enough to attempt the perfect dinner, here now is the immortal recipe (approximately) for Greek Veggie Lasagna.

• Make tomato sauce Start with an onion, about half a carrot and a stick of celery – all chopped. Fry on low until soft. Add three cloves of garlic, a good handful of chopped pitted Kalamata olives, and a pinch of chili and a little paprika. Fry for about a minute. Add a big can of tomatoes, salt and pepper and any other herbs you want (basil, oregano?) and simmer (adding water if it gets to dry) for about 20mins.

• Then slice and fry an eggplant in batches until golden and soft, you need quite a lot of oil so drain on absorbent kitchen towel.

• Chop sweet potato (kumera), toss in a little olive oil, cumin and dried thyme and roast until cooked (about 30 minutes depending on sixe of slices).

• Make a cheese sauce Melt equal parts butter and plain flour (about 4 tablespoons each?) and two teaspoons mild mustard; cook for about 2 minutes on low. Add about a cup of water, whisking, add about 1 ½ cups cream. You less or more cream/water depending on taste and consistency. Add a small packet of strong grater cheddar and cook till cheese all melted and sauce is the right consistency.

You also need some fresh lasagna sheets, a packet of feta, and some frozen spinach.

• Put half tomato sauce and half eggplant on bottom on a lasagna dish.

• Add a layer of lasagna sheets.

• Scatter over about 2-3 three small handfuls of frozen spinach, the packet of feta, and the baked sweet potato. Top with a layer of the cream sauce.

• Add another layer of lasagna sheets

• Top with remaining tomato sauce and eggplant

• Add a layer of lasagna sheets

• Top with remaining cream sauce and sprinkle with some grated cheddar cheese or parmesan

• Bake in medium-hot over until bubbling at edges and golden. I often start with the oven on moderate for 20 minutes and then turn it up to about 375 to brown the top for the last 10-15 mins.