Before moving to Australia, my parents always said to me that the moon was bigger overseas. It seems that they are right. The moon looks brighter and larger due to no high-rise buildings around blocking the view. I found the eggplants here are very big as well. The one I made lasagna was nearly 1 kg. It’s a giant eggplant indeed. My daughter is a big fan of eggplants, big or small ones are on the top list of her favourite vegetables. This lasagna was made the other day to ease her cravings. She nearly finished one whole tray by herself. I guess she was very pleased and satisfied.
I used fresh lasagna sheets made by my pasta machine. To make fresh lasagna sheets by scratch is much easier than I thought, just took a bit longer time to get them ready. No need to cook them in water in advance. What I needed was to roll them in the right size, placed in the baking tray with sauce, then that’s it. If you’d like to try this recipe and are too busy to make lasagna sheets from scratch, you might substitute the dried ones bought from supermarkets. I tried San Remo’s Instant Lasagna sheets, needless to pre-cook, the end results were good. Thus, I keep a packet of it in my pantry to back up for a lazy day.
You might’ve noticed that I used soy sauce to marinate the beef, that’s quite a deviant way of cooking an Italian dish. In response to the trend of making crossed-over, fusion cuisine in Hong Kong, I made a little tweak in preparing the beef. The soy sauce acts like an umami enhancer, bringing up the sauce to another tasty level.
