Lasagne recipe
Discussion
Hi all,
I’m making lasagne on Tuesday and although I love cooking, and am reasonably competent, I’ve never made a lasagne myself. Does anybody have any knock out recipes? I won’t be making my own pasta though, I’ve time constraints and will need to do most of it tomorrow night and then warm it back through on Tuesday I suspect.
Thanks in advance.
I’m making lasagne on Tuesday and although I love cooking, and am reasonably competent, I’ve never made a lasagne myself. Does anybody have any knock out recipes? I won’t be making my own pasta though, I’ve time constraints and will need to do most of it tomorrow night and then warm it back through on Tuesday I suspect.
Thanks in advance.
Minced beef, chopped onion, oregano, garlic, squirt of tomato puree, dash of Worcester sauce, squirt of HP sauce, salt and pepper on a saucepan with some olive oil. Stir it up and simmer until the mince and onion are cooking, add a tin/jar of passata and turn down the heat and let it simmer for 20 minutes or so.
Get your lasagna dish, put half the bolognaise in the bottom, cover with lasagne sheets. Take your jar of white lasagne sauce and spoon out half over the lasagne sheets and spread evenly. I usually sprinkle a bit of grated cheddar too. Cover with remaining bolognaise sauce, sheets, and white sauce on top. Cover the entire top with grated cheddar and arrange a sliced tomato on the cheddar if you wish. You may also sprinkle some dried parsley if you want to look posh.
Let it cool at put it in the fridge until you want it, or place in the middle of an oven at 200 degrees for about 45 minutes when the top will have bubbled and gone a bit crispy.
Serve immediately with a side salad and garlic ciabatta if you wish.
Get your lasagna dish, put half the bolognaise in the bottom, cover with lasagne sheets. Take your jar of white lasagne sauce and spoon out half over the lasagne sheets and spread evenly. I usually sprinkle a bit of grated cheddar too. Cover with remaining bolognaise sauce, sheets, and white sauce on top. Cover the entire top with grated cheddar and arrange a sliced tomato on the cheddar if you wish. You may also sprinkle some dried parsley if you want to look posh.
Let it cool at put it in the fridge until you want it, or place in the middle of an oven at 200 degrees for about 45 minutes when the top will have bubbled and gone a bit crispy.
Serve immediately with a side salad and garlic ciabatta if you wish.
If I'm in the mood I would take 1 part diced carrot, celery and onion to 1 part finely chopped (not minced) pork and beef. Roast the whole lot on baking trays in a hot oven to get a decent colour with a whole garlic bulb, add the veg and meat to a pan with decent tinned tomatoes and squeeze out the roast garlic cook very, very slowly with dried oregano and season at the end. Let it cool and layer with pasta, fresh basil and provolone cheese, 7 layers of meat at least.
Top with a decent white sauce, I go overboard and use minimum flour and maximum egg yolks to thicken it and as it cools a whole whisked egg and loads of parmesan. More parmesan and nutmeg on the top which will souffle then drop as it cools. Its best left to cool and then gently reheated the next day.
Top with a decent white sauce, I go overboard and use minimum flour and maximum egg yolks to thicken it and as it cools a whole whisked egg and loads of parmesan. More parmesan and nutmeg on the top which will souffle then drop as it cools. Its best left to cool and then gently reheated the next day.
Tyre Smoke said:
Minced beef, chopped onion, oregano, garlic, squirt of tomato puree, dash of Worcester sauce, squirt of HP sauce, salt and pepper on a saucepan with some olive oil. Stir it up and simmer until the mince and onion are cooking, add a tin/jar of passata and turn down the heat and let it simmer for 20 minutes or so.
Get your lasagna dish, put half the bolognaise in the bottom, cover with lasagne sheets. Take your jar of white lasagne sauce and spoon out half over the lasagne sheets and spread evenly. I usually sprinkle a bit of grated cheddar too. Cover with remaining bolognaise sauce, sheets, and white sauce on top. Cover the entire top with grated cheddar and arrange a sliced tomato on the cheddar if you wish. You may also sprinkle some dried parsley if you want to look posh.
Let it cool at put it in the fridge until you want it, or place in the middle of an oven at 200 degrees for about 45 minutes when the top will have bubbled and gone a bit crispy.
Serve immediately with a side salad and garlic ciabatta if you wish.
You are missing carrot and celery, about 4 hours of additional simmering, and a yellow card for ‘jar of white sauce’. Get your lasagna dish, put half the bolognaise in the bottom, cover with lasagne sheets. Take your jar of white lasagne sauce and spoon out half over the lasagne sheets and spread evenly. I usually sprinkle a bit of grated cheddar too. Cover with remaining bolognaise sauce, sheets, and white sauce on top. Cover the entire top with grated cheddar and arrange a sliced tomato on the cheddar if you wish. You may also sprinkle some dried parsley if you want to look posh.
Let it cool at put it in the fridge until you want it, or place in the middle of an oven at 200 degrees for about 45 minutes when the top will have bubbled and gone a bit crispy.
Serve immediately with a side salad and garlic ciabatta if you wish.
I just use a standard bechamel sauce.Tyre Smoke said:
No, I really am not. Carrot and celery have no place in a lasagne in my house. And I don't care if you don't like the idea of a jar of sauce. You'd never know if you tasted my lasagne and I don't have the time to mess about for hours.
Yeah - but you're posting in response to someone asking for a recipe for Lasagne - and you've posted a really s
t recipe. Someone's taken you to task about it, and so they shouldSorry, but it isn't 'a st recipe' it's very tasty.
It just doesn't fit with you or your self important inflated snobbery about cooking. It isn't all about spending hours in the kitchen. Sometimes you just want easy and tasty. Which if you try my recipe it is.
At no point did the OP ask for some poncy recipe that takes hours. He asked for a lasagne recipe.
Anyway. I'll leave you to your nutmeg (ffs!
) and four hours of simmering.
t recipe' it's very tasty.It just doesn't fit with you or your self important inflated snobbery about cooking. It isn't all about spending hours in the kitchen. Sometimes you just want easy and tasty. Which if you try my recipe it is.
At no point did the OP ask for some poncy recipe that takes hours. He asked for a lasagne recipe.
Anyway. I'll leave you to your nutmeg (ffs!
) and four hours of simmering. Tyre Smoke said:
Sorry, but it isn't 'a st recipe' it's very tasty.
It just doesn't fit with you or your self important inflated snobbery about cooking. It isn't all about spending hours in the kitchen. Sometimes you just want easy and tasty. Which if you try my recipe it is.
At no point did the OP ask for some poncy recipe that takes hours. He asked for a lasagne recipe.
Anyway. I'll leave you to your nutmeg (ffs!) and four hours of simmering.
You are wrong here though. A recipe isn’t a jar of sauce I’m afraid and having been called out on it you are now choosing to respond in the wrong way. t recipe' it's very tasty.It just doesn't fit with you or your self important inflated snobbery about cooking. It isn't all about spending hours in the kitchen. Sometimes you just want easy and tasty. Which if you try my recipe it is.
At no point did the OP ask for some poncy recipe that takes hours. He asked for a lasagne recipe.
Anyway. I'll leave you to your nutmeg (ffs!
) and four hours of simmering. A recipe for lasagne requires that you make your own white sauce. It’s not hard and making your own white sauce is neither poncy nor cooking snobbery.
My mother in law was Italian and grew up in Italy before the war (sadly passed now) and did a mean Lasagne.
Day one of being introduced to the family I got the full on godfather treatment and ended up with a burst ulcer
Bugger is, she would only tell each person one part of the recipe and everyone has been quarrelling about it ever since.
The one thing everyone agrees with, make it the day before then reheat it.
Day one of being introduced to the family I got the full on godfather treatment and ended up with a burst ulcer
Bugger is, she would only tell each person one part of the recipe and everyone has been quarrelling about it ever since.
The one thing everyone agrees with, make it the day before then reheat it.
How on earth can I be wrong?
You have voiced an opinion and stated that my opinion is incorrect. My opinion, or in this case recipe is my version. It isn't wrong. It's just not the way you would do it.
And yes, I can make a white sauce if required. I just don't see the point when a jar is often just as good and more convenient.
You are sadly thinking your opinion is the only correct one. It isn't. I don't have the time or the inclination to explain why in more detail. So I'm off.
You have voiced an opinion and stated that my opinion is incorrect. My opinion, or in this case recipe is my version. It isn't wrong. It's just not the way you would do it.
And yes, I can make a white sauce if required. I just don't see the point when a jar is often just as good and more convenient.
You are sadly thinking your opinion is the only correct one. It isn't. I don't have the time or the inclination to explain why in more detail. So I'm off.
Tyre Smoke said:
How on earth can I be wrong?
You have voiced an opinion and stated that my opinion is incorrect. My opinion, or in this case recipe is my version. It isn't wrong. It's just not the way you would do it.
And yes, I can make a white sauce if required. I just don't see the point when a jar is often just as good and more convenient.
You are sadly thinking your opinion is the only correct one. It isn't. I don't have the time or the inclination to explain why in more detail. So I'm off.
One thing for certain about genuine Italian Lasagne recipe, every single Italian Nonna has a different one You have voiced an opinion and stated that my opinion is incorrect. My opinion, or in this case recipe is my version. It isn't wrong. It's just not the way you would do it.
And yes, I can make a white sauce if required. I just don't see the point when a jar is often just as good and more convenient.
You are sadly thinking your opinion is the only correct one. It isn't. I don't have the time or the inclination to explain why in more detail. So I'm off.
and they all argue about it.
endlessly.
I just very gently fry in olive oil, some garlic, then some 15% fat (not lean) mince (best you can get) and throw in plum tomatoes. The tomatoes need to be the best you can get.
Let it cook slow for ages, you want to see the rendered fat floating on the sauce and for it to reduce to a nice thick consistency. I occasionally chop in some courgette, almost just for the colour.
Salt & pepper to taste and add some fresh chopped Italian herbs.
Melt good salted butter, add flour for a rue, add milk and stir until thick add some grated parmesan to taste.
fresh as you can get pasta and build it up with generous layers
We use mozzarella to top that needs to be added on the second cook after its warmed through.
Let it cook slow for ages, you want to see the rendered fat floating on the sauce and for it to reduce to a nice thick consistency. I occasionally chop in some courgette, almost just for the colour.
Salt & pepper to taste and add some fresh chopped Italian herbs.
Melt good salted butter, add flour for a rue, add milk and stir until thick add some grated parmesan to taste.
fresh as you can get pasta and build it up with generous layers
We use mozzarella to top that needs to be added on the second cook after its warmed through.
Edited by Gary C on Sunday 17th October 17:38
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