Lasagna receipe

[Cotty]

The initial message was deleted from this topic on 13 May 2023 at 22:09

[Regbuser]

No garlic, or bechamel sauce ?

[21TonyK]

I always add dried marjoram I'm but not as fussy about the orientation of my toms.

And nutmeg on the bechamel. More important is having enough liquid in the sauce to cook the pasta without completely drying out the layers of meat etc so probably a bit more juice than you might. Don't worry about the wine but add some crushed fennel seeds to the mix if you can.

[LordHaveMurci]

Definitely add garlic. I use knorr stock cubes & red wine and use chopped not plum tomatoes.

I’d use 2tbp of tomato puree & a shake of worcestershire sauce too.

You’ll want some parmesan/grana padano as well as mozz for the topping.

Can also add oregano but I don’t bother.

Edited by LordHaveMurci on Sunday 14th May 06:14

[paulrockliffe]

The problem is that pasta doesn't freeze, it's horrible reheated. I would recommend making Bolognese to freeze so you can always have it with fresh pasta.

[LaterLosers]

Try and get some decent cans of pomodoro tomatoes they cost a couple of pound more but really do make a difference. I also prefer to use a nice fresh chicken stock or mix of beef and chicken stock and a gulp of full fat milk reduce slowly.

First soften the onions and carrots and then add the mince and brown it well then turn the heat down a notch and add the tomato purée and garlic. Followed by the canned tomatoes and then the stock and milk.

Personally i don’t use any wine. Completely changes the taste of the dish. Try it without so much meatier.

I’d also reduce the pork and go 750g beef and 250g pork. Can be too greasy if 50/50.

Edited by LaterLosers on Saturday 13th May 20:39

[Scabutz]

I would never make an Jamie Oliver recipe, bit if you want to use it as a base, garlic as others have said. fk off the oxo stock cube for some actual red wine, don't add the cans of water, mix a little water with a good splodge of tomato puree to thicken and add colour. I also like to add some fresh basil towards the end. I would also swap out tinned plum tomatoes for tinned chopped and its really worth buying quality tinned toms. Cirio or Mutti etc.

When cooking the soffritto (onions, carrots, celery) low heat take your time. You want to soften it without adding colour. I've heard it said you can't cook and onion slow enough.

[LordHaveMurci]

paulrockliffe said:

The problem is that pasta doesn't freeze, it's horrible reheated. I would recommend making Bolognese to freeze so you can always have it with fresh pasta.

I find lasagne reheats really well from frozen, agree that most pasta doesn’t though.

[Sebring440]

For context:

Cotty said:

I don't usualy cook lasagne as its a pain in the ass cooking it for one. However I thought I would make up a few and chuck them in the freezer.


I am going to follow this Jamie Oliver version with a couple of changes
https://www.youtube.com/watch?v=-gF8d-fitkU&t=...

Any thoughts/critiques
500g beef mince
500g pork mince
2 onions
4 carrots
4 sticks of celery
2 tins of plumb tomatoes
2 tins filled with water (400ml?)
1tbs Italian mixed herbs
1tbs tomato puree
mozzarella for topping
1 red wine stock pot

I know nothing about wine but thought this looked ok


simmer for one and a half to two hours

Some suggest adding a slice or two of tomato with the mozzarella on top.

[fttm]

If you like Lasagne please don't come to Canada , here they make it with cottage cheese and won't be told otherwise