Meaty lasagne for the fickle Weather Gods

here’s snow on Wapadsberg Pass today, between Cradock and Graaff-Reinet. It’s November. The last snow of the year happens in September. Sometimes. And that’s considered late.

But it seems unfair to blame the Weather Gods. We can hardly hold them responsible for climate change induced by human misbehaviour. I suppose they’re left with the problem of cleaning up our mess, as best they can. Most likely while grumbling about it like teenagers whose parents need to be brought into line.

Only days ago, I was explaining to the Foodie’s Wife that I had put the winter recipes away until next year. Usually, by mid October, in our part of the Karoo, you can be fairly sure that it’s behind us. “The heat returns on October 15,” a Cradock-born friend always insists. “There’ll be one more cold front in September,” the Foodie’s Wife asserts every year. And there is.

But November? What can the grownups do but shut the door against the cold, check the fridge and cupboards, and plan a supper of a nice lasagne bake.

I often use a dish that’s a bit too big for a good lasagne. The dish, when served, needs to stand tall. Its layers need to show. Try to select a deep dish that fits two standard lasagne sheets side by side.

For a meat lasagne, use beef, although other meats from veal, pork and lamb to chicken are sometimes used. What you do need is meat that is finely minced.

The rest is simple: onion, garlic, a herb (I like to use oregano, or thyme, or both), wine if you like, and of course tomato. I also like to add a bit of ground nutmeg. If using wine, it needs to be mostly cooked away, so that you have its essence rather than its substance.