Lasagne recipe
Discussion
I tend to make up large batches of ragu using stewing steak and cook for 7hrs or so. This then gets frozen in batches and used on its own of for lasagne. All you then have do is knock up a bechamel which takes minutes (none of this jar s
t) and assemble. One of the best tips I read about was letting it rest once it comes out of the oven for 10 mins, makes it hold its shape better and easier to serve.
t) and assemble. One of the best tips I read about was letting it rest once it comes out of the oven for 10 mins, makes it hold its shape better and easier to serve. Mary Berry's recipe is awesome
I cook the ragu for ages but not in oven. A good couple of hours at low heat. Recently added some bbqued peppers and the flavour enhancement was noticeable.
https://www.bbc.co.uk/food/recipes/mary_berrys_las...
I cook the ragu for ages but not in oven. A good couple of hours at low heat. Recently added some bbqued peppers and the flavour enhancement was noticeable.
https://www.bbc.co.uk/food/recipes/mary_berrys_las...
M5-911 said:
The major mistake people do when making lasagne is putting far to much meat.
Have a look at this guy recipe. Very simple and the right ratio of meat going into your lasagna (cut your vegs by hand):
https://youtu.be/zXZq6crD6WI
If you make a traditional Bolognese to build your lasagna, don't forget to had a reduction of milk to your meat.
Enjoy!
Have a look at this guy recipe. Very simple and the right ratio of meat going into your lasagna (cut your vegs by hand):
https://youtu.be/zXZq6crD6WI
If you make a traditional Bolognese to build your lasagna, don't forget to had a reduction of milk to your meat.
Enjoy!
First and foremost it is a pasta dish. The recipe on page 1 with only two layers of pasta is a straight red and 3 match ban.
Cotty said:
That's it, I've messaged "Nat's what I reckon" and pleaded for an intervention.Google it, it's nsfw.
I am enjoying this thread. I think it shows how far UK has come on that we can all have a punchup about the best recipe for Lasagne. Loads of variation and some great ideas.
I'm not happy though with the poster who says no carrot & celery, and a jar of white sauce though. The veggies are a key part of the Italian holy trinity of cooking sauces, the Soffrito, and missing them out means you lose flavour, texture, sweetness, nutrition, and it also bulks out the meat in the sauce to make it go further.
A jar of Dolmio white sauce, costing £1.80 includes the following: Water, Sunflower Oil, Modified Maize Starch, Butter Fat (from Milk) (2.4%), Sugar, Palm Fat, Lactose, Natural Flavouring (contains Celery), Broth Powder (Sugar, Flavourings, Yeast Extract, Dried Glucose Syrup, Salt, Coconut Fat, Sunflower Oil, Smoke Flavouring, Milk Protein), Salt, Milk Protein, Acidity Regulator (Lactic Acid), Stabiliser (Xanthan Gum), Fat Powder (Palm Fat, Lactose, Milk Protein), Antioxidant (Extracts of Rosemary).
Or you make with butter, milk, flour, which is about as simple and cheap as it gets (costs maybe a maximum of 50p to make a pint of bechamel?) and you can whip it up when the sauce is simmering on the hob.
My take on lasagne is to add cheese in the white sauce and half a chorizo ring chopped finely and fried up with the beef mince. I also add too much tomato & passata, as I like a my lasagne slightly wet and it retains the sauce when reheating. I also briefly cook the lasagne sheets in boiling water so they don't absorb all the juices which happens when using dry pasta.
I'm not happy though with the poster who says no carrot & celery, and a jar of white sauce though. The veggies are a key part of the Italian holy trinity of cooking sauces, the Soffrito, and missing them out means you lose flavour, texture, sweetness, nutrition, and it also bulks out the meat in the sauce to make it go further.
A jar of Dolmio white sauce, costing £1.80 includes the following: Water, Sunflower Oil, Modified Maize Starch, Butter Fat (from Milk) (2.4%), Sugar, Palm Fat, Lactose, Natural Flavouring (contains Celery), Broth Powder (Sugar, Flavourings, Yeast Extract, Dried Glucose Syrup, Salt, Coconut Fat, Sunflower Oil, Smoke Flavouring, Milk Protein), Salt, Milk Protein, Acidity Regulator (Lactic Acid), Stabiliser (Xanthan Gum), Fat Powder (Palm Fat, Lactose, Milk Protein), Antioxidant (Extracts of Rosemary).
Or you make with butter, milk, flour, which is about as simple and cheap as it gets (costs maybe a maximum of 50p to make a pint of bechamel?) and you can whip it up when the sauce is simmering on the hob.
My take on lasagne is to add cheese in the white sauce and half a chorizo ring chopped finely and fried up with the beef mince. I also add too much tomato & passata, as I like a my lasagne slightly wet and it retains the sauce when reheating. I also briefly cook the lasagne sheets in boiling water so they don't absorb all the juices which happens when using dry pasta.
chml said:
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.
https://www.youtube.com/watch?v=VHaGh7eEQOYI’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.
:-)
prand said:
I'm not happy though with the poster who says no carrot & celery, and a jar of white sauce though. The veggies are a key part of the Italian holy trinity of cooking sauces, the Soffrito, and missing them out means you lose flavour, texture, sweetness, nutrition, and it also bulks out the meat in the sauce to make it go further.
A further soffrito tip if you have time (picked up from Salt Fat Acid Heat on Netflix) is to really cook down and caramelise your soffrito. We’re talking 45 mins on a low medium heat, till it’s brown and sticky. Deglaze with balsamic vinegar. It’s great.
You're all right, and you're all wrong.
My take on it (which is simultaneously as right and as wrong as all the recipes posted above - Shrodinger's lasagne, I suppose...) are:
The ragu needs to be good
The use of soffrrito as a base is a must
fry off any liquid from the meat (or pour it off if the liquid is fat and replace with EVOO, then cook for longer)
Rabbit (or ideally, hare) makes a GREAT ragu
Don't muck around with fresh pasta sheets (time spent vs. benefit)
Gently rewarm it the next day rather than eating on the same night
Make sure top is crispy
There's F all wrong with using a good sharp cheddar
More to follow, once I think of them.
mattnovak said:
You're all right, and you're all wrong.
My take on it (which is simultaneously as right and as wrong as all the recipes posted above - Shrodinger's lasagne, I suppose...) are:
The ragu needs to be good
The use of soffrrito as a base is a must
fry off any liquid from the meat (or pour it off if the liquid is fat and replace with EVOO, then cook for longer)
Rabbit (or ideally, hare) makes a GREAT ragu
Don't muck around with fresh pasta sheets (time spent vs. benefit)
Gently rewarm it the next day rather than eating on the same night
Make sure top is crispy
There's F all wrong with using a good sharp cheddar
More to follow, once I think of them.
Cheddar = FAIL.My take on it (which is simultaneously as right and as wrong as all the recipes posted above - Shrodinger's lasagne, I suppose...) are:
The ragu needs to be good
The use of soffrrito as a base is a must
fry off any liquid from the meat (or pour it off if the liquid is fat and replace with EVOO, then cook for longer)
Rabbit (or ideally, hare) makes a GREAT ragu
Don't muck around with fresh pasta sheets (time spent vs. benefit)
Gently rewarm it the next day rather than eating on the same night
Make sure top is crispy
There's F all wrong with using a good sharp cheddar
More to follow, once I think of them.
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