Lasagne recipe?!
Lasagne recipe?
Wanting to cook from scratch an authentic lasagne...any pointers/recipes welcome!
Answers:
http://www.dianaskitchen.com/page/recipe...
In Britain we seem to make lasagne with only 2 layers of pasta. It's much better if you roll out the pasta as thin as it will go and have about 5 or 6 layers. Meat sauce and bechamel inside, then loads of parmesan grated on top.
Mmmmmm!
Can I come over when it's ready? Pleeeeeeease??
This is my own speciality.
Don't know if you would find all the ingredients where you are.
Fry lean minced meat till brown with a bit of olive oil and soya sauce. Put in some chopped mushrooms and peppadews (hot chillies would also do). Put in some kind of brown sauce (chutney / HP sauce) and tomato sauce (ketch-up). Spices to be used : Origanum and Sweet Basil (Dried)
Make seperately white sauce. And grate some cheese.
Cook lasagne as instructions on pack.
Take a square dish and spray with cooking spray. Pack the lasagne, meat and sauce in layers. Don't skimp on the sauce and starting with the lasagne at the bottom and ending with it on top. Put cheese on and bake in the oven for at least an hour.
To make it a bit extraordinary I sometimes use spinach lasagne(the green sheets) and put in some stirfry vegetables with the meat.
Just a tip on the white sauce. To get it smooth. Use a whisk!
I usually serve it with a nice garlic bread and a green salad with a crisp white wine!
Hope this helps.
Here is my recipe - I'm making one today!
This will feed 2-3 people comfortably. With 2 you will have some left to spare.
Ingredients
Minced beef 400-500g
2-3 rashers bacon (gives a nice flavour but can be left out)
1 medium onion
2 cloves garlic (or more if you like a good garlic taste)
1 tin plum tomatoes
tube tomato puree
herbs: basil, oregano, thyme, bay leaf, parsley. Or alternatively use a mixture of dried italian herbs (Schwartz do a good one)
mushrooms are quite nice too but not sure that they are that authentic.
glass red wine.
olive oil
flour, butter, milk for white sauce
lasagne sheets fresh or dried.
Flat bottomed cooking dish, preferably square or rectangular
Method
Fry bacon & onion in olive oil to soften and then add chopped or crushed garlic. When both are soft you should remove them from the pan but I usually just add the mince to them, turn up the heat and fry until meat is browned.
Add the tomatoes, tomato puree and herbs - 1 bay leaf and a handful of basil leaves chopped, about a dessert spoon of the other herbs chopped and plenty of freshly ground black pepper. If you are using dried herbs then use plenty a dessert or table spoonful. Finally add the wine.
Bring everything up to the boil then turn down and simmer for about 30 min. If you decide to use this sauce with spaghetti for example instead of making a lasagne then increase cooking time to about 45 min.
While it is cooking make your white sauce. Precook dried lasagne if necessary and cool.
When the meat is ready make up the lasagne as follows:
put a layer of meat in the dish, followed by a layer of lasagne and then a layer of white sauce. Then add a second layer of each. Remember to save most of the white sauce for the top.
Bake in the oven for about 30 min at 200 deg. C
I'm sorry if the quantities of some things are not that accurate, I'm afraid that I just tend to do it all by eye. However, a bit of experimenting and you will soon get it to your own taste.
Well, making the sauce from scratch is a start. I have a good recipe. Secondly, you have to use Ricotta cheese, otherwise you aren't Italian, or you insult Italians. The meat should be lean beef, ground sirloin or round, with some ground pork mixed in. (Like Ravioli filling) Some people put spinach, sausage, and/or mushrooms, which is personal preference, or optional. Find a good homemade sauce recipe, and the rest falls into place.
Buffalo Cheesy Chicken Lasagna
* 1 pound skinless, boneless chicken breast - cooked and diced
* 4 cups spaghetti sauce
* 2 tablespoons hot sauce
* 2 tablespoons apple cider vinegar
* 1 1/2 cups water
* 1 teaspoon garlic powder
* 1 small onion, chopped
* 1 small green bell pepper, chopped
* 1 (6 ounce) can mushrooms, drained
* 1 egg, beaten
* 1 (15 ounce) container ricotta cheese
* 12 uncooked lasagna noodles
* 2 cups shredded mozzarella cheese
* 3/4 cup crumbled blue cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
2. In a large bowl combine the chicken, spaghetti, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
3. Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
4. Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
5. Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
Homemade Lasagna
* 1 (16 ounce) package lasagna noodles
* 1/2 pound ground pork
* 1/2 pound lean ground beef
* 1 (8 ounce) can tomato sauce
* 1 (28 ounce) can crushed tomatoes
* 1 tablespoon chopped fresh parsley
* 1 clove garlic, crushed
* 1/2 teaspoon dried oregano
* 1/2 cup minced onion
* 1/8 teaspoon white sugar
* 1 1/2 teaspoons dried basil
* 1 1/2 teaspoons salt
* 1 pound small curd cottage cheese
* 3 eggs
* 3/4 cup grated Parmesan cheese
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 pound shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
3. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
4. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
5. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.
Donna's Lasagna
* 1 pound lean ground beef
* 8 ounces Italian sausage, casings removed
* 1 (10.75 ounce) can tomato puree
* 2 (6 ounce) cans tomato paste
* 2 tablespoons white sugar
* 1 teaspoon salt
* 1 clove garlic, minced
* 1 1/2 tablespoons dried parsley
*
* 9 lasagna noodles
*
* 3 cups cottage cheese
* 2 eggs, beaten
* 1/2 teaspoon ground black pepper
* 1/2 cup grated Parmesan cheese
* 1 1/2 tablespoons dried parsley
* 1/2 teaspoon salt
*
* 16 ounces sliced mozzarella cheese
DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, prepare the sauce. In a large pot or Dutch oven, cook ground beef and sausage over medium heat until brown; drain. Stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic, and 1 1/2 tablespoons parsley. Reduce heat, and simmer uncovered for 30 minutes.
3. In a bowl, stir together cottage cheese, eggs, pepper, Parmesan, 1 1/2 tablespoons parsley, and 1/2 teaspoon salt until blended.
4. Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, layer a third each of the noodles, sliced mozzarella, cottage cheese mixture, and meat sauce. Repeat layers twice.
5. Bake lasagna in the preheated oven for 1 hour, or until hot and bubbly. Let stand 15 minutes before serving.
Bon Appetit!!
LASSGNA
Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese
Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).
While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.
Preheat oven for 350 degrees F.
Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.
--Sandra Lee, Semi-Homemade Cooking
INGREDIENTS
3/4 pound ground beef
2 packets dry spaghetti sauce mix
1 (1 ounce) package dry mushroom gravy mix
2 (6 ounce) cans tomato paste
4 cups water
2 tablespoons vegetable oil
1 (16 ounce) package lasagna noodles
1 (16 ounce) package mozzarella cheese, shredded
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a medium saucepan over medium-high heat, combine spaghetti sauce mix, mushroom gravy mix, tomato paste, water and oil. Bring to a boil and stir in ground beef. Reduce heat and simmer for 20 minutes.
In a 9x13 inch baking dish layer the noodles, sauce and cheese; repeat layers, ending with cheese.
Bake in preheated oven for 20 minut
broccoli and carrot lasagna
iNGREDIENTS
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
DIRECTIONS
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really
Hi i dont know how to make pasta but this is what i do,
Buy a pack of lasagne sheets
Buy a bottle of bolognese sauce, cheap one is best .
Buy a bottle of white sauce
Buy some pork mince
Buy some mild chedder cheese.
Alternativley buy some plumbed tomatoes and mixed herbs to make the sauce.
Then.
Do what it says on the lasagne sheet packets.
Brown the mince in a little butter.
add the sauce.Simmer for 10 mins mean while grate the cheese.
Place 1lasagne sheet in the bottom of the lasagne dish. add a bit of the sauce and mince, then add another sheet to the top, add another layer of sauce, then another layer of mince and sauce, then another sheet then add the place the white sauce on this sheet and then add the grated cheese. Then put in the oven for about 20 mins or till the cheese goes brown.
Brown 1 pound of ground beef. Drain.
Add one can of tomato paste (6 oz)
One can of Tomato sauce (8 Oz)
One teaspoon of oregano
1/2 teas of basil
1 bay leaf
2 teas of garlic powder (or 2 cloves pressed)
1 teas of onion powder (or 1 small yellow onion chopped)
2 teas of seasoned salt (any brand)
1/2 teas of ground black pepper
1 teas of sugar
1 cup of water
Mix well bring to a boil then reduce heat and simmer covered for one hour.
Half way cook lasagne noodles (they will finish cooking in the oven)
Grease the bottom of an oblong baking dish
Pre heat oven to 350
Start with noodles then layer noodles-meat/sauce mixture-cheese and continue til your out of noodles.
Then top the top layer of noodles with cheese.
Bake at 350 for about 20 minutes or until hot and bubbly
I use mozzarella cheese only. You may use different Italian style cheeses throughout But the top layer of cheese should be mozzarella or provalone.
This lasagne is actually better after being rewarmed the next day. So save your left-overs. Enjoy.
recipe? no recipe needed! its really easy - i promise
make a bolognaise sauce, mince (pref. lean lamb or quorn, onion n garlic essential one onion 2 garlic cloves,lots of veg (don't be afriad put in whatever veg you like) tin toms (2 tin is enough) fresh toms, and lots of mixed herbs and pepper.
once that is done and just keeping warm preheat oven to appx. 200 - 220. then put plain flour in a saucepan, large saucepan, put in 6 heaped tablespoons, and addmilk to make a paste, once that is done, put on hob, add gradually add the rest of a 1.5 pints of milk, whisking like a maniac, add lots of pepper and a knob of butter, untilit is creamy, dont be afraid to add more milk or flour if needed, and if it goes wrong, take it off the low heat and blend it.
then layer with lasagne sheets, meat then sheet then white sauce, then meat, then sheet etc. be generous with each layer, put in oven for 30 mins, then take out, cover with a little more white sauce and cover with your fav cheese. and put in for another 10 mins. da daa lovely!
ingredients for a 7" x 9" dish needs to be at least 4 inches deep.
12-14 plain,egg or wholewheat lasagne sheets
grated mozzarella and cheddar mixed together(as much as you like)
for meat sauce
1 lb lean minced beef
1 onion chopped
2 peeled cloves of garlic
1 red pepper seeds removed and diced up really fine
100g washed & sliced mushrooms
1 jar of your favourite pasta sauce( sainsburys tomato and herb sauce is great)
1 can chopped tomatoes
250 ml of italian pasata or tomato juice.(pasata is sieved tomatoes,much better than tomato puree)
salt & pepper to taste
for white sauce
500ml of milk
100 ml pouring cream
50g butter
50g plain flour
1 small onion peeled but keep whole
1 peeled clove garlic
salt & pepper to season
method: meat sauce
fry the meat in a non stick pan till browned,dont add any extra oil,add in the onions,peppers and mushrooms and cook for 5 mins or till soft.
pour in full jar of pasta sauce, tin chopped tomatoes and the pasata or the juice,mix well and turn down the heat until the pan is bubbling very gently,cook for 15 mins. grate the garlic into the meat sauce,stir in well and cook for a further 5 mins,turn heat off and season to your own taste. use immediatly or else let it cool until you want it( in fridge within 1 hour of cooking).
white sauce
slowly heat the milk with the onion and the garlic, keep on a low heat for 10 mins then lift out the onion and garlic clove.keep the milk warm.
gently melt the butter in a bowl in microwave and mix in the flour,bring your milk up to the boil and whisk in the butter and flour mixture,keep whisking as the liquid thickens,turn to a low heat and let the sauce cook on for another 10 mins.
add in the cream and season to your taste,use immediatly or cool until needed.
to assemble the lasagne
pour a layer of meat sauce into the dish and cover with a layer of the pasta sheets,repeat this process untill all the meat has been used up,your last layer at the top must be pasta. pour over your white sauce and top with the grated cheese.
lasagne can be baked straight away in the oven or it can be left overnight in the fridge. It should be cooked at about 160 degrees centigrade for a good hour or until all the cheese on top is nicely browned and its bubbling round the sides.
enjoy with a nice tossed salad.
I have found that if you use tomato puree in lasagne it tends to separate the meat sauce leaving a poll of greasy icky stuff that does not look appetising. buon appettito!
This is my recipe and the whole family love it:
One onion
One garlic clove crushed
450 g mince
Mushrooms
Tin of chopped tomatoes
Tbsp tomato puree
Tbsp Worcester Sauce
One beef Oxo cube
Mixed Mediterranean herbs - about 1 tbsp
Campbells condensed mushroom soup
Lasagne sheets
Grated cheese
Fry the onion, garlic and mushrooms then add mince and fry until browned. Add tomatoes, puree, worcester sauce, herbs and oxo cube and simmer for 15 minutes. In separate pan heat soup with half a soup tin of milk.
Put a layer of mince in dish followed by sauce then lasagne and repeat for as many layers as you want. I usually only do two layers of lasagne. Top with grated cheese and bake in the oven at about 200 for 40 minutes.