Lasagne................?!
after watching Cook along with gordon!.!.!.!.!. I really want to know how to make lasagne without using jars!.!.!.!.!.!.!.any suggestionsWww@FoodAQ@Com
Answers:
Gordon recipe
Ingredients
2 tbsp olive oil
? large onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
300g minced beef
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 bay leaf
30ml (2 tbsp) red wine
1 x 400g tin chopped tomatoes
50ml milk
Salt and freshly ground black pepper
For the sauce
25g butter
25g flour
300ml milk
Pinch of ground nutmeg
60g Cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of 'non-cook' lasagne sheets
For the salad
1 tsp Dijon mustard
1 tbsp white wine vinegar
2-3 tbsp olive oil
Salt and pepper
1 x round lettuce head, rinsed and dried
Method: How to make Gordon's classic lasagne al forno
1!. Pre-heat the oven to 225°C!.
2!. Heat the olive oil in a hot pan!. Grate the onion and carrot and crush the garlic before frying together!. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper!. Allow the onion to soften before making a well in the centre of the pan!. Place the mince in the middle of the pan and stir to break it up!. Add the tomato puree and allow to cook out for 30 seconds!. Continue until all the meat has browned nicely!. Add the wine and cook off the alcohol before adding the tomatoes!. Leave to simmer for a further 2-3 minutes!. Finally add the milk, turn off the heat and set aside!.
3!. To make the cheese sauce, first melt the butter in a saucepan!. Add the flour and using a wooden spoon, stir to form a paste!. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming!. Add the rest of the milk a third at a time, whisking as you go!. Season with salt and pepper and a pinch of ground nutmeg!. Allow the sauce to cook out for another minute before adding the Cheddar cheese!. Stir and remove from the heat!.
4!. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping)!. Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top!. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce!.
5!. Finish with the grated Parmesan and sprinkle with another pinch of oregano!. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown!.
6!. In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil!. Season with salt and pepper!. Carefully open the head of lettuce, season inside with salt and pepper!. Upend the lettuce headfirst into the salad bowl!. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette!. Twist the root and pull it out!. Turn the dressed head of lettuce onto a large plate and gently open out!.
7!. Portion out the lasagne and serve alongside the salad!.
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Ingredients
2 tbsp olive oil
? large onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
300g minced beef
1 tbsp tomato purée
1 tbsp Worcestershire sauce
1 bay leaf
30ml (2 tbsp) red wine
1 x 400g tin chopped tomatoes
50ml milk
Salt and freshly ground black pepper
For the sauce
25g butter
25g flour
300ml milk
Pinch of ground nutmeg
60g Cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of 'non-cook' lasagne sheets
For the salad
1 tsp Dijon mustard
1 tbsp white wine vinegar
2-3 tbsp olive oil
Salt and pepper
1 x round lettuce head, rinsed and dried
Method: How to make Gordon's classic lasagne al forno
1!. Pre-heat the oven to 225°C!.
2!. Heat the olive oil in a hot pan!. Grate the onion and carrot and crush the garlic before frying together!. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper!. Allow the onion to soften before making a well in the centre of the pan!. Place the mince in the middle of the pan and stir to break it up!. Add the tomato puree and allow to cook out for 30 seconds!. Continue until all the meat has browned nicely!. Add the wine and cook off the alcohol before adding the tomatoes!. Leave to simmer for a further 2-3 minutes!. Finally add the milk, turn off the heat and set aside!.
3!. To make the cheese sauce, first melt the butter in a saucepan!. Add the flour and using a wooden spoon, stir to form a paste!. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming!. Add the rest of the milk a third at a time, whisking as you go!. Season with salt and pepper and a pinch of ground nutmeg!. Allow the sauce to cook out for another minute before adding the Cheddar cheese!. Stir and remove from the heat!.
4!. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping)!. Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top!. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce!.
5!. Finish with the grated Parmesan and sprinkle with another pinch of oregano!. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown!.
6!. In the bottom of your salad bowl use a fork to whisk together the mustard, vinegar and olive oil!. Season with salt and pepper!. Carefully open the head of lettuce, season inside with salt and pepper!. Upend the lettuce headfirst into the salad bowl!. Holding the root, wipe the leaves around the bowl to coat in the vinaigrette!. Twist the root and pull it out!. Turn the dressed head of lettuce onto a large plate and gently open out!.
7!. Portion out the lasagne and serve alongside the salad!.
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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!. Www@FoodAQ@Com
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!. Www@FoodAQ@Com
Make a simple filling!. Fry an onion in olive oil, add a chopped carrot and some garlic and cook for about 10 minutes!. Add beef mince and cook until brown and then add a small packet of passata or a tin of tomatoes!. Add some dried oregano and simmer until the cheese topping is ready!. (For vegetarians substitute quorn mince, lentils or mixed beans for the beef mince!.)
For the cheese sauce melt an ounce of butter and stir in an ounce of flour!. Cook for a minute or two then gradually stir in milk until you have a thick sauce!. Remove from the heat and stir in a couple of ounces of cheddar cheese!.
Using the sort of lasagne that doesn't need pre-cooking (plenty of it in the supermarkets), put a layer of lasagne in a dish followed by half of the filling, then another layer of lasagne, rest of the filling and more lasagne!. Then put the cheese sauce on top and add a bit more grated cheese on top of that!.
Cook according to the instructions on the lasagne packet (probably 180 degrees for 30-40 minutes!.)
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For the cheese sauce melt an ounce of butter and stir in an ounce of flour!. Cook for a minute or two then gradually stir in milk until you have a thick sauce!. Remove from the heat and stir in a couple of ounces of cheddar cheese!.
Using the sort of lasagne that doesn't need pre-cooking (plenty of it in the supermarkets), put a layer of lasagne in a dish followed by half of the filling, then another layer of lasagne, rest of the filling and more lasagne!. Then put the cheese sauce on top and add a bit more grated cheese on top of that!.
Cook according to the instructions on the lasagne packet (probably 180 degrees for 30-40 minutes!.)
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Ingredients
For the ragu
4 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
1 sprig rosemary
700g/1lb 9oz beef mince
340g/12oz pork mince
1 bottle red wine (750ml/26?fl oz)
2 x 400g tins tomatoes, roughly chopped
200ml/7fl oz beef stock
salt and freshly ground black pepper
For the bechamel sauce
1 litre/1? pints whole milk
2 bay leaves
? onion
pinch of nutmeg
50g/2oz butter
50g/2oz plain flour
For the lasagne
14 slices of fresh pasta
3 balls mozzarella, cut into small cubes
small handful grated parmesan
freshly ground black pepper
2 tbsp butter
Method
1!. Heat the olive oil in a frying pan and sauté the celery, carrots and onion for approximately 15 minutes!. Add the garlic and rosemary!.
2!. Add the beef and pork mince and cook until the liquid from the meat has been absorbed!.
3!. Pour in approximately 400ml/14fl oz of red wine and stir well!. Cook for approximately 45 minutes!.
4!. Once the wine has evaporated, add the tomatoes and stock!. Leave the mixture uncovered to cook slowly for two hours!. Top up with more warm stock if necessary!. Season with salt and freshly ground black pepper to taste!. Preheat the oven to 180C/350F/Gas 4!.
5!. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil!.
6!. In a separate saucepan melt the butter and add the flour!. Beat well and cook for two minutes!. Remove the milk from the heat and add a little to the flour mixture!. Combine well, and when all the milk has been absorbed, add a little more!. Continue to do this until all the milk has been added, whisking continually!.
7!. Blanch the pasta in salted boiling water for three minutes!. Put the bechamel sauce at the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top!. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper!. Follow with a layer of ragu!. Repeat this step twice until all the ingredients have been used up!. Dot knobs of butter over the surface and cook in the oven for 30 minutes!. Serve!.
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For the ragu
4 tbsp olive oil
4 celery sticks, finely chopped
2 carrots, finely chopped
1 medium onion, finely chopped
2 cloves garlic, peeled and crushed
1 sprig rosemary
700g/1lb 9oz beef mince
340g/12oz pork mince
1 bottle red wine (750ml/26?fl oz)
2 x 400g tins tomatoes, roughly chopped
200ml/7fl oz beef stock
salt and freshly ground black pepper
For the bechamel sauce
1 litre/1? pints whole milk
2 bay leaves
? onion
pinch of nutmeg
50g/2oz butter
50g/2oz plain flour
For the lasagne
14 slices of fresh pasta
3 balls mozzarella, cut into small cubes
small handful grated parmesan
freshly ground black pepper
2 tbsp butter
Method
1!. Heat the olive oil in a frying pan and sauté the celery, carrots and onion for approximately 15 minutes!. Add the garlic and rosemary!.
2!. Add the beef and pork mince and cook until the liquid from the meat has been absorbed!.
3!. Pour in approximately 400ml/14fl oz of red wine and stir well!. Cook for approximately 45 minutes!.
4!. Once the wine has evaporated, add the tomatoes and stock!. Leave the mixture uncovered to cook slowly for two hours!. Top up with more warm stock if necessary!. Season with salt and freshly ground black pepper to taste!. Preheat the oven to 180C/350F/Gas 4!.
5!. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil!.
6!. In a separate saucepan melt the butter and add the flour!. Beat well and cook for two minutes!. Remove the milk from the heat and add a little to the flour mixture!. Combine well, and when all the milk has been absorbed, add a little more!. Continue to do this until all the milk has been added, whisking continually!.
7!. Blanch the pasta in salted boiling water for three minutes!. Put the bechamel sauce at the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top!. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper!. Follow with a layer of ragu!. Repeat this step twice until all the ingredients have been used up!. Dot knobs of butter over the surface and cook in the oven for 30 minutes!. Serve!.
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Classic Lasagna
INGREDIENTS
9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 pound shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Bring a large pot of lightly salted water to a boil!. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain!.
Cook the ground beef and sausage in a large pot over medium heat; drain!. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce!. Season with salt and pepper; simmer 30 minutes!.
Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl!.
Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer!. Form a layer atop the sauce with 3 of the lasagna noodles!. Spread about 1/4 of the ricotta cheese mixture over the noodles!. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese!. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese!.
Bake in preheated oven 90 minutes!. Allow to sit 10 to 15 minutes before serving!.Www@FoodAQ@Com
INGREDIENTS
9 lasagna noodles
1 tablespoon olive oil
1 pound ground beef
1 pound bulk Italian sausage
1 (16 ounce) can sliced mushrooms, drained
1 teaspoon garlic salt
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
4 (15 ounce) cans tomato sauce
salt and pepper to taste
1 (15 ounce) container ricotta cheese
3 eggs, beaten
1/3 cup grated Parmesan cheese
1 pound shredded mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Bring a large pot of lightly salted water to a boil!. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain!.
Cook the ground beef and sausage in a large pot over medium heat; drain!. Stir in the mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce!. Season with salt and pepper; simmer 30 minutes!.
Meanwhile, mix together the ricotta cheese, eggs, and Parmesan cheese in a bowl!.
Ladle enough of the meat sauce into a 9x13 inch baking dish to cover the bottom in a thin layer!. Form a layer atop the sauce with 3 of the lasagna noodles!. Spread about 1/4 of the ricotta cheese mixture over the noodles!. Sprinkle about 1/3 of the mozzarella cheese over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese!. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese!.
Bake in preheated oven 90 minutes!. Allow to sit 10 to 15 minutes before serving!.Www@FoodAQ@Com
Ingredients:
1 pound lean ground beef
25 ounces cheese ravioli; frozen
14 ounces spaghetti sauce
1 teaspoon dried Italian seasoning
6 ounces provolone cheese
Turn this recipe into a puzzle! [click]
Directions:
Heat oven to 350F degrees!. Brown ground beef in ovenproof 12-inch skillet over medium-high heat, stirring occasionally, 4 to 5 minutes!. Drain off fat!. Remove beef from pan!. In same skillet place frozen ravioli;top with ground beef!. Spoon sauce evenly over beef; Sprinkle with basil and oregano!.
Reduce heat to medium!. Cover and cook until ravioli are browned on bottom and heated through (7 to 8 minutes)!. Remove from heat!. Place cheese slices over ground beef mixture!. Place skillet in oven!. Bake for 4 to 5 minutes or until cheese is melted!.
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1 pound lean ground beef
25 ounces cheese ravioli; frozen
14 ounces spaghetti sauce
1 teaspoon dried Italian seasoning
6 ounces provolone cheese
Turn this recipe into a puzzle! [click]
Directions:
Heat oven to 350F degrees!. Brown ground beef in ovenproof 12-inch skillet over medium-high heat, stirring occasionally, 4 to 5 minutes!. Drain off fat!. Remove beef from pan!. In same skillet place frozen ravioli;top with ground beef!. Spoon sauce evenly over beef; Sprinkle with basil and oregano!.
Reduce heat to medium!. Cover and cook until ravioli are browned on bottom and heated through (7 to 8 minutes)!. Remove from heat!. Place cheese slices over ground beef mixture!. Place skillet in oven!. Bake for 4 to 5 minutes or until cheese is melted!.
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I love lasane!.
it is the best food out!.
i dont think i can add any more to the recipe you all ready got but it nice
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it is the best food out!.
i dont think i can add any more to the recipe you all ready got but it nice
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Agh that looks complicated, I think I'll stick to the jars!.Www@FoodAQ@Com
go to yahoo food wed i think you will find good lasagne
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