How do i make homemade lasagne from scratch?!
really want to give some 10 points by giving best advice!.
i would like to know how make lasagne from absolutely scratch,i would like to also the kind of ingriedients needed my family are fans of spicy foods so away to make it deliciously spicy would be fantasticWww@FoodAQ@Com
i would like to know how make lasagne from absolutely scratch,i would like to also the kind of ingriedients needed my family are fans of spicy foods so away to make it deliciously spicy would be fantasticWww@FoodAQ@Com
Answers:
Lasagna
Bake: 30 minutes
Ingredients
1 recipe Spaghetti Sauce Italiano
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/2 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!.Cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
2!. For filling, combine egg, ricotta, and the 1/2 cup Parmesan cheese!. Set aside!.
3!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
4!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
5!. Makes 8 servings
6!. Make-ahead directions: Prepare as above through Step 5!. Cover unbaked lasagna; chill for up to 24 hours!. To serve, bake, covered, in a 375 degree F oven for 40 minutes!. Uncover; bake about 20 minutes more or until heated through!. Let stand for 10 minutes before serving!.
7!. Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3!. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture!. Do not simmer!.
Spaghetti Sauce Italiano
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot, removed from casing or fried in links and then sliced for the sauce
1 pound ground beef
1 cup chopped onion (1 large)
1 cup chopped green sweet pepper (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained - I like to use the ones that have Italian seasonings in them
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained or 8 ounces of fresh mushrooms, sliced
1 bay leaf
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1 cup shredded Italian blend cheese
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
1!. In a large skillet cook the sausage, ground beef, onion, green pepper and garlic over medium heat until meat is brown and onion and pepper are tender!. Drain off fat!.
2!. Meanwhile, in a 3-1/2- or 4-quart slow cooker stir together undrained tomatoes, tomato paste, mushrooms, bay leaf, Italian seasoning, salt, chili powder, red pepper flakes and black pepper!. Stir in meat mixture and shredded cheese!.
3!. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours!. Discard bay leaf!. Serve meat mixture over hot cooked spaghetti!. If desired, sprinkle with Parmesan cheese!. Makes 6 to 8 servings!.
SACWww@FoodAQ@Com
Bake: 30 minutes
Ingredients
1 recipe Spaghetti Sauce Italiano
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/2 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!.Cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
2!. For filling, combine egg, ricotta, and the 1/2 cup Parmesan cheese!. Set aside!.
3!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
4!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
5!. Makes 8 servings
6!. Make-ahead directions: Prepare as above through Step 5!. Cover unbaked lasagna; chill for up to 24 hours!. To serve, bake, covered, in a 375 degree F oven for 40 minutes!. Uncover; bake about 20 minutes more or until heated through!. Let stand for 10 minutes before serving!.
7!. Quick Lasagna: Substitute 6 no-boil lasagna noodles (one-third of a 9-ounce package) for the regular lasagna noodles and skip Step 3!. For sauce, stir a 26-ounce jar pasta sauce into the browned meat mixture!. Do not simmer!.
Spaghetti Sauce Italiano
Cook: 8 to 10 hours (low) or 4 to 5 hours (high)
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot, removed from casing or fried in links and then sliced for the sauce
1 pound ground beef
1 cup chopped onion (1 large)
1 cup chopped green sweet pepper (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained - I like to use the ones that have Italian seasonings in them
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained or 8 ounces of fresh mushrooms, sliced
1 bay leaf
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1 cup shredded Italian blend cheese
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
1!. In a large skillet cook the sausage, ground beef, onion, green pepper and garlic over medium heat until meat is brown and onion and pepper are tender!. Drain off fat!.
2!. Meanwhile, in a 3-1/2- or 4-quart slow cooker stir together undrained tomatoes, tomato paste, mushrooms, bay leaf, Italian seasoning, salt, chili powder, red pepper flakes and black pepper!. Stir in meat mixture and shredded cheese!.
3!. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours!. Discard bay leaf!. Serve meat mixture over hot cooked spaghetti!. If desired, sprinkle with Parmesan cheese!. Makes 6 to 8 servings!.
SACWww@FoodAQ@Com
There's a brilliant recipe I always use on www!.cookeryclub!.co!.uk - you can even make their very healthy tomato sauce!. Try the veggie one too!.Www@FoodAQ@Com
start out by making your noodles fresh with semolina flour!. use all fresh stuff, sausage cheeses, herbs, etc!.!.!. that is my 2 cents!. don't really have a recipeWww@FoodAQ@Com
Well what i usually do, is follow the directions on the oven ready lasagna noodles!. They sell oven ready noodles in a box, and on the box it tells you how!. Its quick and easy, and really good too, and you can add other veggies or cheeses to your liking :)Www@FoodAQ@Com
Creamy Lasagna with Spicy Tomato Sauce
MASTER RECIPE
Because of the greater bulk of the white sauce, the recipe below uses a concentrated, spicy tomato sauce, and incorporates spinach into the bechamel sauce!. There is an intriguing interplay between the concentrated tomato sauce and the creamy white sauce!. The dish has proven popular with my whole family!.
To do everything in one session - boil noodles, make the béchamel sauce, and the tomato sauce - is a rather lengthy procedure!. Things are simpler if you have prepared the tomato sauce on an earlier day and can lift it out of the freezer when needed!.
Serves 4
Lasagna noodles, 12, ounces, or no-boil sheets
Kettle, no cover
Very thick bechamel sauce, 4 cups, made with 2 1/2 tablespoons
flour per cup of milk
Cooked, chopped spinach, frozen or fresh, 5 ounces
Tomato sauce, concentrated and spicy, 2 cups (see recipe below), or favorite tomato sauce
Parmesan cheese, grated
Pyrex or ceramic dish, square 8 x 8 inches, or oval 10 x 7 inches, or flameproof baking dish or skillet
Preheat oven to 325 degrees F!.
To prepare elements
Boil lasagna noodles as described under Lasagna with Ricotta master recipe above!.
Make a thick béchamel sauce, using 2 ? tablespoons per cup of flour!. Cook or thaw the spinach, chop it, and stir into the white sauce!.
Prepare the tomato sauce!.
To build and bake lasagna
At the start, reserve enough tomato sauce to cover the top layer of noodles so that they will not dry out!.
Place a thin layer of tomato sauce in the bottom of the dish, then a layer of lasagna!.
Place a little tomato sauce on the lasagna, then 2/3 of the white sauce, and a little more of the tomato sauce!.
Add a second layer of lasagna, then the rest of the white sauce!. Add the rest of the tomato sauce, except that reserved for the top!.
Add the final layer of lasagna, then the final tomato sauce, then grated cheese!.
(May be made ahead of time to this point!.)
Place in preheated oven and bake until heated through and bubbling, about 1 hour!. Serve immediately or within an hour!.
Spicy Tomato Sauce
FOR LASAGNA
This concentrated sauce makes a nice counterpoint to the creamy bechamel sauce!. The sauce is too spicy for most other purposes!.
This is not a quick sauce, as the generous quantities of herbs need time to develop and concentrate flavors!. Basic time is a leisurely hour, but this can be accelerated to about 30 minutes when pressed for time!.
May be refrigerated or frozen!.
Makes 2 cups of sauce
Canned tomatoes, drained and chopped, 2 14 ? ounce cans, 3 cups
Basil, dried, 1 teaspoon or 4 tablespoons chopped fresh basil
Thyme, dried, 1 teaspoon
Garlic clove, peeled (optional)
Salt (if needed)
Saucepan, no cover
Olive oil, 2 tablespoons
Drain the tomatoes, reserving juice!. It is not necessary to puree them in the food processor as they will become soft through long cooking!. !.
Add tomatoes to the pan!. Stir in thyme, basil, and optional garlic!. Taste before adding salt, as canned tomatoes usually have salt!.
Simmer tomatoes gently for about 45 minutes, longer if preferred!. Stir up from the bottom from time to time!. Add some of the reserved liquid whenever the Red Sea test is positive!.
The Red Sea Test
Liquid will appear in pools on top of the tomatoes, but on the bottom there may be little or no liquid!. To find out, scrape the bottom with a spoon!. If there is a dry path, with a little liquid seeping into the open space, it is time to add some more liquid!.
(If no dry path is formed, and pure liquid appears on the bottom, do not add more liquid at this time, but consider draining!. If conversely there is a dry path, and no visible liquid at the edges, you are a little late with the addition!.)
To finish
The tomatoes are done when soft and the flavors concentrated to the desired degree!. Most or all of the reserved liquid will have been used up!.
To finish, stir in olive oil and cook 5 minutes more!. Allow to steep at least 10 minutes before using!. Remove the garlic clove!.
Variation
To accelerate the process, follow the same procedure, but use a hotter fire!. You will have to watch and scrape almost constantly, but the tomatoes will be soft in perhaps 25 minutes!. Then stir in oil, cook 5 minutes more, and serve!.Www@FoodAQ@Com
MASTER RECIPE
Because of the greater bulk of the white sauce, the recipe below uses a concentrated, spicy tomato sauce, and incorporates spinach into the bechamel sauce!. There is an intriguing interplay between the concentrated tomato sauce and the creamy white sauce!. The dish has proven popular with my whole family!.
To do everything in one session - boil noodles, make the béchamel sauce, and the tomato sauce - is a rather lengthy procedure!. Things are simpler if you have prepared the tomato sauce on an earlier day and can lift it out of the freezer when needed!.
Serves 4
Lasagna noodles, 12, ounces, or no-boil sheets
Kettle, no cover
Very thick bechamel sauce, 4 cups, made with 2 1/2 tablespoons
flour per cup of milk
Cooked, chopped spinach, frozen or fresh, 5 ounces
Tomato sauce, concentrated and spicy, 2 cups (see recipe below), or favorite tomato sauce
Parmesan cheese, grated
Pyrex or ceramic dish, square 8 x 8 inches, or oval 10 x 7 inches, or flameproof baking dish or skillet
Preheat oven to 325 degrees F!.
To prepare elements
Boil lasagna noodles as described under Lasagna with Ricotta master recipe above!.
Make a thick béchamel sauce, using 2 ? tablespoons per cup of flour!. Cook or thaw the spinach, chop it, and stir into the white sauce!.
Prepare the tomato sauce!.
To build and bake lasagna
At the start, reserve enough tomato sauce to cover the top layer of noodles so that they will not dry out!.
Place a thin layer of tomato sauce in the bottom of the dish, then a layer of lasagna!.
Place a little tomato sauce on the lasagna, then 2/3 of the white sauce, and a little more of the tomato sauce!.
Add a second layer of lasagna, then the rest of the white sauce!. Add the rest of the tomato sauce, except that reserved for the top!.
Add the final layer of lasagna, then the final tomato sauce, then grated cheese!.
(May be made ahead of time to this point!.)
Place in preheated oven and bake until heated through and bubbling, about 1 hour!. Serve immediately or within an hour!.
Spicy Tomato Sauce
FOR LASAGNA
This concentrated sauce makes a nice counterpoint to the creamy bechamel sauce!. The sauce is too spicy for most other purposes!.
This is not a quick sauce, as the generous quantities of herbs need time to develop and concentrate flavors!. Basic time is a leisurely hour, but this can be accelerated to about 30 minutes when pressed for time!.
May be refrigerated or frozen!.
Makes 2 cups of sauce
Canned tomatoes, drained and chopped, 2 14 ? ounce cans, 3 cups
Basil, dried, 1 teaspoon or 4 tablespoons chopped fresh basil
Thyme, dried, 1 teaspoon
Garlic clove, peeled (optional)
Salt (if needed)
Saucepan, no cover
Olive oil, 2 tablespoons
Drain the tomatoes, reserving juice!. It is not necessary to puree them in the food processor as they will become soft through long cooking!. !.
Add tomatoes to the pan!. Stir in thyme, basil, and optional garlic!. Taste before adding salt, as canned tomatoes usually have salt!.
Simmer tomatoes gently for about 45 minutes, longer if preferred!. Stir up from the bottom from time to time!. Add some of the reserved liquid whenever the Red Sea test is positive!.
The Red Sea Test
Liquid will appear in pools on top of the tomatoes, but on the bottom there may be little or no liquid!. To find out, scrape the bottom with a spoon!. If there is a dry path, with a little liquid seeping into the open space, it is time to add some more liquid!.
(If no dry path is formed, and pure liquid appears on the bottom, do not add more liquid at this time, but consider draining!. If conversely there is a dry path, and no visible liquid at the edges, you are a little late with the addition!.)
To finish
The tomatoes are done when soft and the flavors concentrated to the desired degree!. Most or all of the reserved liquid will have been used up!.
To finish, stir in olive oil and cook 5 minutes more!. Allow to steep at least 10 minutes before using!. Remove the garlic clove!.
Variation
To accelerate the process, follow the same procedure, but use a hotter fire!. You will have to watch and scrape almost constantly, but the tomatoes will be soft in perhaps 25 minutes!. Then stir in oil, cook 5 minutes more, and serve!.Www@FoodAQ@Com
It's not as scary as it looks!. Give it a shot with these recipes and all will be well!. Mine is great every time!.
You can make it spicy by adding cumin and chilli powder to the tomato layers, for a mexican style lasagna!.Www@FoodAQ@Com
You can make it spicy by adding cumin and chilli powder to the tomato layers, for a mexican style lasagna!.Www@FoodAQ@Com