Lasagne - Difficult to make?
Discussion
21TonyK said:
Personally, if you are learning to cook, I would just buy decent readymade sauces and pimp it up. Add a little nutmeg and extra parmesan on the top. Bung loads of fresh herbs in the tomato sauce and use a mixture of pork and beef mince.
And, as others have said. Make it the day before. It's much better reheated and it will hold together on the place. Plus, it makes the evening much more relaxing and you can focus on a decent salad to go with it and a nice antipasto to kick things off.
I'd go with our learned friend Mr21K here. And, as others have said. Make it the day before. It's much better reheated and it will hold together on the place. Plus, it makes the evening much more relaxing and you can focus on a decent salad to go with it and a nice antipasto to kick things off.
Hell, even Dolmio do kits now with added pimping (crunchy top).
Chuck a rich beef stockpot in with the bolognese, some cooked down mushrooms, splash of Lean and Perrins and some tomato puree to richen, use beef and pork and some red wine and you'll not go far wrong. I made one for my kids the other day, stloads of parmesan/polenta on the top to add crispy layer and worked a treat but this is even easier, just make sure its cooked for a good couple of hours and all will be well.
The make it the day before advice is 100%, its just better.
NordicCrankShaft said:
FredClogs said:
It's easy, but does involve a bit of mess, flower, tomato sauce, sticky cheesy white gloop.
Steak, salad and chips might be less hassle.
I like to put daffodils in mine :PSteak, salad and chips might be less hassle.
BoRED S2upid said:
Make the ragu from scratch
Cook it for ages that's the trick
Don't be trying to make a white sauce.
ThisCook it for ages that's the trick
Don't be trying to make a white sauce.
Do the ragu the day before, use liquid stock, simmer for ages (2 hours +) to reduce and add depth, don't keep tasting it and adding seasoning, time is your flavour friend
Wash your bedding
No stock in ragu for me, but I do like a splash of Worcester and some red wine
Before I met Mrs F'Tunch Id spread some Bel Paese on the back of fresh lasagne sheets but now we're married I dont bother and use dried lasagne, TBH she cant tell the difference
And totally make the ragu the day before so the flavours mature
If you feel the need to "make it your own" Id suggest chuck steak chopped by hand into 'meat pie' sized chunks instead of mince beef
Cheers - and pics of the lass
For serious brownie points, or possibly serious disappointment:
https://m.youtube.com/watch?v=AihSZZDOBx8
https://m.youtube.com/watch?v=AihSZZDOBx8
Google [bot] said:
For serious brownie points, or possibly serious disappointment:
https://m.youtube.com/watch?v=AihSZZDOBx8
Wow!https://m.youtube.com/watch?v=AihSZZDOBx8
Google [bot] said:
For serious brownie points, or possibly serious disappointment:
https://m.youtube.com/watch?v=AihSZZDOBx8
<Drool>https://m.youtube.com/watch?v=AihSZZDOBx8
I have to give that a go, not sure if my chef's rings are big enough though.
I assume because he's cut the sheets to the size of the ring, otherwise you'd have to use smaller bits of pasta laud around it.
Faintly amused that in a thread asking about making lasagne two of the replies suggest making Spanish chicken or steak and chips instead, and now we're discussing the finer points of something in far more detail than the OP needs to know, It's just like a car buying thread
Faintly amused that in a thread asking about making lasagne two of the replies suggest making Spanish chicken or steak and chips instead, and now we're discussing the finer points of something in far more detail than the OP needs to know, It's just like a car buying thread
Very true. Personally I think the OP is a wimp and should try Jamies Duck Lasagne, but with a bechamel air, a 204 hour sous vide bolognese and Theo Randalls recipe for pasta with 602 egg yolks from an elderly chicken called Mimi.
Deconstructed, natch.
http://www.jamieoliver.com/recipes/duck-recipes/cr...
Should be fairly straightforwards served on a board being carried between two live Mallards.
Deconstructed, natch.
http://www.jamieoliver.com/recipes/duck-recipes/cr...
Should be fairly straightforwards served on a board being carried between two live Mallards.
Atomic GTI said:
White sauce
Melt butter in a sauce pan, add flour till it is a paste, then gradually add milk over the heat until it thickens and is enough to layer into your lasagne. an extra touch can be a little nutmeg, but don't over do it!
Then stack the layers up with sheets in between each one!
The sauce is improved massively if you add pesto to it.Melt butter in a sauce pan, add flour till it is a paste, then gradually add milk over the heat until it thickens and is enough to layer into your lasagne. an extra touch can be a little nutmeg, but don't over do it!
Then stack the layers up with sheets in between each one!
Blend a handful of pine nuts, handful of fresh basil leaves and some extra virgin olive oil then stir into the sauce.
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