I want a lasagne that garfield would die for..........?!


Question: please
with special attension to the cheese sauce!! i would also like to know if anyone has substituded meat for soya and how it worked out? thanks


Answers: please
with special attension to the cheese sauce!! i would also like to know if anyone has substituded meat for soya and how it worked out? thanks

Heart Attack Lasagna

2 lb Ground beef
1 cn (16 oz) tomato sauce
Seasoning to taste; (salt,
-pepper, etc.)
1 Box lasagna noodles
1 pk (8 oz) cream cheese;
-softened
bunch of little green onions
1 c Cottage cheese
1 c Sour cream
2 c Mozzerella cheese; shredded
2 c Cheddar cheese; shredded +
-extra for topping

Instructions:
Heat oven to 325 degrees.

Brown ground beef in skillet. Drain excess grease and add tomato sauce and
seasonings. Turn heat down and allow to simmer for 10-15 minutes.

Boil water in a large pot. (Adding a drop of vegetable oil to the water
will help keep the noodles from sticking to the pot and each other). Add
noodles and cook until al dente. Drain.

In a large bowl, cream together all the cheeses and sour cream and onions.

In a lasagne or casserole dish, layer the three parts, starting with
noodles, meat sauce then cheese. Dollop the cheese mixture on with a spoon;
it need not cover the layer beneath it completely, as it will melt and run
together. Repeat until dish is full. Top the whole thing with extra
shredded cheddar cheese.

Pop in oven and cook for 1 1/4 hours or until golden brown.

the most important thing i have found is use fresh noodles. make pasta dough and run it through a pasta machine making sheets. there is no need to cook it before putting it in the lasagna. the consistancy of your sauce can be perfected when making the sauce, and you dont have to worry about the noodles absorbing it.

My fav. one is in the old (cica 1980) "Good Houskeeping Step By Step Cookbook".
I have been using this for Yearsssss..... and have had nothing but rave reviews. Try a website like Alibris.com for a secondhand (inexpensive) copy. It has a great selection of dishes.
Never done a soy version.
But if you can find this cookbook, it is well worth it.
all the best.

If you prefer it meatless you can simply make it without...I did for years before I met my husband and he likes it with meat

I cheat and use store store bought sauce,,,Classico's mushroom and black olive is great

the cheese filling
2 cups ricotta
1 cup motz
1/2 parm
1 cup finely chopped spinach
2 eggs
1 tsp salt
1/4 tsp pepper

mix well

you will need 12 lasagna noodles prepared as directed
start with sauce,noodle,cheese,noodles and so on....end with sauce....and top with motz and parm

Try one the following

Lasagne al Forno
1 lb (450 g) green no-cook lasagne sheets (about 24 sheets)
14 oz (400 g) Mozzarella, diced
4 oz (110 g) Parmesan (Parmigiano Reggiano), freshly grated

For the ragù Bolognese:
12 oz (350 g) minced beef
12 oz (350 g) minced pork
6 oz (175 g) chicken livers
2 x 100 g packs pancetta
4 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 fat cloves garlic, chopped
2 tins Italian chopped tomatoes, one 400 g, one 230 g
6 level tablespoons tomato purée
6 fl oz (175 ml) red wine
whole nutmeg
salt and freshly milled black pepper
1 x 15 g pack fresh basil

For the cream sauce:
2? pints (1.5 litres) milk
6 oz (175 g) butter
4 oz (110 g) plain flour
6 fl oz (175 ml) double cream

You will also need your largest frying pan, a medium flameproof casserole with a 4? pint (2.6 litre) capacity and a roasting tin or ovenproof dish measuring about 10 x 12 x 3 inches (25.5 x 30 x 7.5 cm), well buttered.

First of all take the large frying pan, the largest you have, and heat 1 tablespoon of the oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes. Now transfer this mixture to the casserole. Then add another tablespoon of oil to the pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. A wooden fork is really helpful here. When the beef is browned tip it into the casserole to join the onions etc then heat another tablespoon of oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water and dry them thoroughly with kitchen paper. Pull off any skin and snip out any odd bits of fat or tubes with kitchen scissors and chop them minutely small. When the pork is browned, transfer that to the casserole, then finally heat the remaining tablespoon of oil and cook the pieces of chicken liver, adding these to the casserole as soon as they have browned nicely.

Next you need to remove the pan then place the casserole over the direct heat and give everything a really good stir together, then add the contents of both tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and about a quarter of a nutmeg, grated. More stirring now, then allow this to come up to simmering point. While that happens strip the leaves from half the basil, tear them into small pieces and add them to the pot. Then as soon as everything is simmering, place the casserole on the centre shelf of the oven, pre-heated to gas mark 1, 275°F (140°C), and leave it to cook slowly, without a lid, for exactly 4 hours. (For important information about cooking at gas mark 1, click here) It's a good idea to have a look after 3 hours to make sure all is well and have a good stir, but what you should end up with is a thick, reduced concentrated sauce with only a trace of liquid left in it, so when that happens remove it from the oven, taste to check the seasoning then strip the leaves off the remaining basil, tear them small and stir them in. Now to make the cream sauce, place the milk, butter and flour and some seasoning in a large thick-based saucepan. Place this over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Then, with the heat as low as possible, continue to cook the sauce for about 10 minutes.

After that, sieve the sauce into a bowl, beat in the cream, taste and season if it needs it and grate in another quarter of the whole nutmeg. Now spread about a quarter of the ragù over the base of the prepared roasting tin or dish. Cover this with one fifth of the cream sauce, followed by a quarter of the diced mozzarella, then arrange a single layer of the lasagne over the top (about 6 sheets). I find you need four placed side by side lengthways and the other two halved and spread along the gap that's left. Repeat this process, finishing with a final layer of cream sauce. Then cover the whole lot with the grated Parmesan cheese – and the lasagne is ready for the oven. All this preparation can be done well in advance. Then when you're ready to bake the lasagne pop it into a pre-heated oven, gas mark 4, 350°F (180°C) on the upper shelf for 45-50 minutes or until it's bubbling and turning slightly golden on top.

just add lots of spinach. lots and lots and lots of spinach. does it for me.

Lasagna recipe ingredients: Serves 4

400 grams of finely minced lamb
150 grams of mozzarella cheese
3 cloves of garlic finely chopped
Approximately ten sheets of Lasagna (let the size of the dish be your guide)
1 small carrot chopped
5 rashers of bacon cut into small pieces
1 onion chopped
2 table spoons olive oil
Salt and black pepper (a teaspoon full of each)
500ml of tomato puree (never from the tube)
A small quantity of oregano (fresh is best but dried is ok)


Lasagna recipe cooking instructions:

1. Peel and finely chop the onions and carrot then crush the garlic.

2. Add the olive oil to a low heated pan with the onion and carrot allow them to sweat in the pan for just for a few minutes.

3. Add the crushed garlic about thirty seconds before adding the bacon, stir evenly for a minute before adding the lamb mince and then brown off the meat.

4. Once the meat is brown add the tomato puree, stir evenly add the salt and black pepper. Leave to simmer for around 20 minutes stirring occasionally.

5. Cook the pasta in boiling water until 'al dente', drain and lay the lasagna sheets out individually on a clean tea towel.

6. Add the oregano to the ragu and stir.

7. Add a thin layer of ragu to the bottom of the oven proof dish, then a layer of the grated or sliced mozzarella, then a layer of Lasagna. Continue this layering 2 or three times, bearing in mind the top layer must always be cheese, or ragu, not the pasta.

8. Cover the dish with silver foil, place in a pre-heated oven on a middle shelf at 180°C, for around 30 minutes, then remove the silver foil and leave in the oven for a further 5 minutes.

9. Cut into slices and then serve.





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