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Has anyone tried this recipe?
Aneesa
12-07-2015
I was thinking about making this recipe for dinner one night as it seems very easy! I've never made lasagne before, and was wondering if anyone has used this recipe before and if so, how it went.

http://m.tesco.com/mt/legacy.realfoo...k-lasagne.html

Thanks in advance.
postit
12-07-2015
I like the fact that they miss out pasta in their list of ingredients
Aneesa
12-07-2015
Originally Posted by postit:
“I like the fact that they miss out pasta in their list of ingredients ”

I was a bit confused by that, as well as no lasagne sheets.

Maybe ill take a risk and make it.
Toby LaRhone
12-07-2015
Originally Posted by postit:
“I like the fact that they miss out pasta in their list of ingredients ”

They haven't.
They're using 600g tortellini.
I've no idea why they class this as a lasagne.
It's just a simple pasta bake.
DiamondDoll
12-07-2015
Originally Posted by postit:
“I like the fact that they miss out pasta in their list of ingredients ”

What do you think tortellini is?

Originally Posted by Toby LaRhone:
“They haven't.
They're using 600g tortellini.
I've no idea why they class this as a lasagne.
It's just a simple pasta bake.”

That's all it is.
I bought Tesco's fresh tortellini (with spinach and ricotta filling) last week and it was disgusting btw.
degsyhufc
12-07-2015
It's strange why they've chosen to call it a lasagna. It's one of those trivial annoyances when food companies/resturants/chefs give a name to something that is obviously wrong.


Infact I started a thread on it

The same point was brought up

http://forums.digitalspy.co.uk/showthread.php?t=904559
Originally Posted by degsyhufc:
“I made a dish the other day that was name as a vegetable lasagna, even though it wasn't made with lasagne pasta. It was made with penne.



Why not just call it a pasta bake?”

Toby LaRhone
12-07-2015
Originally Posted by DiamondDoll:
“What do you think tortellini is?



That's all it is.
I bought Tesco's fresh tortellini (with spinach and ricotta filling) last week and it was disgusting btw.”

A month or so back we spent 18 days touring Italy "top to toe".
In a town called Orvieto we wandered down a lane and found a small restaurant/bar and decided to chance lunch. The "charismatic" owner insisted we try his "special" - tortellini.
We ordered it - ricotta and aubergine (with flower heads).
Not something that would float my boat but we just wanted light lunch.
When he brought it we were surprised. We had four pieces which weren't the traditional shape. They were spring roll shaped parcels. They were drizzled in a thick balsamic reduction and sprinkled with Parmesan that seemed to have been quickly grilled or even blow torched. It was 10€ and my first impression was "Hmm, is that it?"
We got about three forkfuls from each parcel and I can only describe them as "bloody fantastic". My wife thought the same.
So this was a very simple pasta dish that was made from scratch in the kitchen - we could see the chef working away - and it was just memorable.
He was delighted when we told him so, sincerely.
During the tour we had a pizza in Pisa that another owner sold us through enthusiasm - avocado and salmon! Also memorable.
We had a penne bolognese in Bologna ( no spag!) and when I got back i determined to find out why my bolognese is just wrong - nice but wrong.
And finally we had an outstanding lasagne from our hotel kitchen in Fuiggi.
I noticed lots of takeaway pizza slice places getting precooked deliveries.
The places I've described all made their own with expertise and pride.
Sadly, they're becoming hard to find.
DiamondDoll
18-07-2015
Originally Posted by Toby LaRhone:
“A month or so back we spent 18 days touring Italy "top to toe".
In a town called Orvieto we wandered down a lane and found a small restaurant/bar and decided to chance lunch. The "charismatic" owner insisted we try his "special" - tortellini.
We ordered it - ricotta and aubergine (with flower heads).
Not something that would float my boat but we just wanted light lunch.
When he brought it we were surprised. We had four pieces which weren't the traditional shape. They were spring roll shaped parcels. They were drizzled in a thick balsamic reduction and sprinkled with Parmesan that seemed to have been quickly grilled or even blow torched. It was 10€ and my first impression was "Hmm, is that it?"
We got about three forkfuls from each parcel and I can only describe them as "bloody fantastic". My wife thought the same.
So this was a very simple pasta dish that was made from scratch in the kitchen - we could see the chef working away - and it was just memorable.
He was delighted when we told him so, sincerely.
During the tour we had a pizza in Pisa that another owner sold us through enthusiasm - avocado and salmon! Also memorable.
We had a penne bolognese in Bologna ( no spag!) and when I got back i determined to find out why my bolognese is just wrong - nice but wrong.
And finally we had an outstanding lasagne from our hotel kitchen in Fuiggi.
I noticed lots of takeaway pizza slice places getting precooked deliveries.
The places I've described all made their own with expertise and pride.
Sadly, they're becoming hard to find.”

That is such an interesting anecdote.

Years ago I had meatballs lovingly made by an elderly Greek lady on one of the Greek Islands......far off the tourist trail.
'Heavenly' as an adjective doesn't do them justice.
I hadn't thought of that for a long time but your post brought it to mind immediately.

Thanks.
Toby LaRhone
18-07-2015
Originally Posted by DiamondDoll:
“That is such an interesting anecdote.

Years ago I had meatballs lovingly made by an elderly Greek lady on one of the Greek Islands......far off the tourist trail.
'Heavenly' as an adjective doesn't do them justice.
I hadn't thought of that for a long time but your post brought it to mind immediately.

Thanks.”

I think it's the "made with love" element that makes some simple dishes memorable
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