It's a family recipece that came from my great Grandma.
She was an Italian restaurant owner, it's traditional.
( Tzarkahn is waiting for Christmas to come again, Sat 11 Jun 2011, 15:08, archived)

just don't put bacon in it, things will kick right off

( glued eel /questions/questionsyoudliketoask/post1648081, Sat 11 Jun 2011, 15:46, archived)

I might make a curry tonight
Only got fillet steak in, will that be ok?
( Theoban What of it, Sat 11 Jun 2011, 15:47, archived)

yeah, make sure you boil it properly before putting it in though

( glued eel /questions/questionsyoudliketoask/post1648081, Sat 11 Jun 2011, 16:14, archived)

I do like a bit of boiled sirloin

( Theoban What of it, Sat 11 Jun 2011, 16:16, archived)

I always put bacon in, italian way.

( Tzarkahn is waiting for Christmas to come again, Sat 11 Jun 2011, 15:51, archived)

it's amazing
how many things are improved by bacon.
( Batsgirl, Sat 11 Jun 2011, 15:59, archived)

it's better than tap water

( glued eel /questions/questionsyoudliketoask/post1648081, Sat 11 Jun 2011, 16:13, archived)

i will tell you this for nothing.
put some chorizo in it.
( Sir Sand GOBLIN ^popular page dis, Sat 11 Jun 2011, 16:01, archived)

I don't even know why they call it a lasagne anyway.
How can they call it a proper lasagne? It's not like they've flown out to Tuscany and taken the time to cultivate and hand-pick all the ingredients themselves. In fact, I'll bet they've used pleb ingredients that were made by an industrial food producer and can be bought by other people. "Lasagne" indeed. Huh. "Food" like that is about as Italian as my thumb.
( The Mock TurtIe ™ --- Thinks you are a cunt, on, Sat 11 Jun 2011, 15:53, archived)

not sure if serious

( Sir Sand GOBLIN ^popular page dis, Sat 11 Jun 2011, 16:55, archived)

if you were MGT, then DEFINITELY serious.

( Sir Sand GOBLIN ^popular page dis, Sat 11 Jun 2011, 16:56, archived)