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Homemade Lasagne |
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#1 |
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Forum Member
Join Date: Jun 2006
Location: London
Posts: 23,261
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Homemade Lasagne
I've been banging on about doing this forever and I finally have some spare time this weekend so I want to have a go!!
I will use my normal Bolegnaise (which I will be making this evening) but I just want to know how to make the actual Lasagne.... There are so many recipes on the net and some of them seem quite complicated? Anyone got and simple tips for me? |
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#2 |
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Join Date: Jan 2004
Location: Scotland
Posts: 1,010
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Make a cheese sauce using milk that has been infused with a bayleaf and onion. I use a mix of cheddar and parmasan. Then just layer it up with the pasta and mince, leaving enough sauce for the top, add more cheese and bake for about 40 mins. The pasta sheets do not need to be cooked first, especially if you use fresh ones.
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#3 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
Make a cheese sauce using milk that has been infused with a bayleaf and onion. I use a mix of cheddar and parmasan. Then just layer it up with the pasta and mince, leaving enough sauce for the top, add more cheese and bake for about 40 mins. The pasta sheets do not need to be cooked first, especially if you use fresh ones.
Just off to buy my dish now
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#4 |
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Forum Member
Join Date: Apr 2005
Location: Fatti i cazzi tuoi!
Posts: 2,325
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1 egg for every 100g of 00 flour. (about 150-200g flour per person)
Mix and nead well and bobs your uncle - easy peasy. |
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#5 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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I love Lasagne ..I always homemake mine...I love it nice n chheeeessyyy.... I add a cut up tomato sliced thin and put it on top..Making one tom(Sat)..P.S..put a piece of tin foil on a baking tray to stop it from boiling onto the tray..It saves the tray getting all lasagnery..
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#6 |
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Join Date: Jul 2005
Location: Inverness
Posts: 2,619
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I never use a cheese sauce just lots of different cheeses. I also add a little cream to my bolognaise which makes all the difference (try it, you will love me!) I use dry pasta which cooks assembled.
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#7 |
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Forum Member
Join Date: Mar 2005
Location: USA
Posts: 3,091
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I always used to homemake mine with a recipe from my mum and stepdad but it used to take me about 4 hours!
So now, I buy a ragu red and white, make the bolognese and use fresh pasta sheets rather than the dried ones. I always like to add diced carrots and celery to my bolognese too along with mushies and onions. Sometimes I get an extra spicy ragu sauce for the mince too to give it a kick!
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#8 |
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Forum Member
Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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I cooked my lasagne for tea, and it was yummy again...I love it, more left for another meal...
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#9 |
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Forum Member
Join Date: Aug 2003
Posts: 389
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The original recipe from Bologna requires a ragù sauce (basically what you call a Bolognaise, although its original recipe is a little different), layered on squares of fresh egg pasta, with mozzarella cheese and bechamel in between layers - cover the last layer with grated Parmesan and cook for about 25-30 minutes (because almost everything is already cooked, it's just for the pasta to end up soft).
You can substitute the bechamel, leave it out completely, but then you have to make a tomato sauce with more water, in order for the pasta to have liquid to cook in. Cheese can also be substituted with any melting cheese you can like. If you want a super-taste, use Fontina, which is an Italian cheese with a fabolus milky, sweet taste, but more intense than mozzarella. |
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#10 |
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Forum Member
Join Date: Dec 2001
Location: Earth
Posts: 1,418
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My lasagne:
You will need: Mince, 1 Onion, Tomato Puree, Tin of Peeled Chopped Tomatoes, 2 beef oxo cubes, italian herbs, cheese, milk, cornflour, lasange sheets, little bit of butter/marg, oil Step 1: Using a tiny bit of oil brown the mince in a large pan (a regular pan, not frying pan). Once browned add the 2 beef oxo cubes and then a chopped onion. Step 2: Add the tin of peeled chopped tomatoes, the tomato puree and a sprinkelling of italian herbs. Then leave cooking on hob for 5 min while occasionally mixing. Step 3: Using butter or marg lightly grease a square baking dish. Boil some water in a kettle and using a different dish poor the boiling water over a some lasagne sheets. This will make the sheets softer and taste much nices. You will need to keep moving them because they will stick together and do enough so that if you were to lay them at the bottom of the greased baking dish they would overlap and cover the base. Step 4: Using a spoon put a very thin layer of the tomato mince mixture on the bottom of the pan, this will ensure it doesnt stick to the bottom. Then lay your lasange sheets on top. Then spoon some more mince mixture onto the sheets. Then soften some more lasange sheets and add a few layers of sheets and lasagne sauce. Making sure you finish with the sheets on top. Step 5: Mix 1/2 pint of milk with 2 tablespoons of cornflower and put in the microwave for 3 minutes. After 3 minutes give is a stir and check if the mixture has turned thick, if not put back in microwave and keep checking every minute or so also mixing it each time you look. Once the milk and cornflower have turned thicker a bit like wallpaper paste add about 200g of grated cheese and stir so the cheese melts into the sauce. Step 6: Poor the cheese sauce mixture on to the centre of the top layer of lasange sheets and using the back of a spoon spread it quite thickly over the top and allow some to run down the sides. Step 7: Pop in the over (220degrees) for about 20minutes or until the top has turned brown. Step 8: Enjoy with some chips or salad. |
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#11 |
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Forum Member
Join Date: Sep 2006
Posts: 9,329
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Quote:
1 egg for every 100g of 00 flour. (about 150-200g flour per person)
Mix and nead well and bobs your uncle - easy peasy. |
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#12 |
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Forum Member
Join Date: Feb 2008
Posts: 13,872
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Quote:
What are you cooking?
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#13 |
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Join Date: May 2008
Location: Sat at computer with heatin on
Posts: 45,573
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I made my lasagne again for tea..So if you all wanna come round and sample some i will cook another one..PS.. Please bring a bottle of wine with ya...lol....
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#14 |
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Join Date: Nov 2008
Location: Sheffield
Posts: 1,025
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Hi, didn't want to start a new thread, but every time I make a lasagne the pasta sheets in the middle are still slightly hard and chewy. I'm supposed to be making one tonight, what am I doing wrong?
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#15 |
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Join Date: Oct 2003
Location: Athens - GR
Posts: 8,332
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Quote:
Hi, didn't want to start a new thread, but every time I make a lasagne the pasta sheets in the middle are still slightly hard and chewy. I'm supposed to be making one tonight, what am I doing wrong?
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#16 |
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Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Quote:
Hi, didn't want to start a new thread, but every time I make a lasagne the pasta sheets in the middle are still slightly hard and chewy. I'm supposed to be making one tonight, what am I doing wrong?
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#17 |
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Forum Member
Join Date: Nov 2008
Location: Sheffield
Posts: 1,025
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Thankyou
. What temp and time would you reccommend? Thing is my boyfriends always starving by 7.30 so I usually just whack it high and leave it in for about 20 mins, so I'm going to start cooking it now!!EDIT: thanks v much LaChatteGitane |
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#18 |
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Join Date: Nov 2007
Location: Manchester
Posts: 70
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Instead of the white sauce I use low fat cottage cheese, very tasty.
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#19 |
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Join Date: Jun 2006
Location: London
Posts: 23,261
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Quote:
Hi, didn't want to start a new thread, but every time I make a lasagne the pasta sheets in the middle are still slightly hard and chewy. I'm supposed to be making one tonight, what am I doing wrong?
![]() Not that I profess to be an expert (although I make lasagne a few times a month now and its always delish!!) I always stick the lasagne sheets in boiling water with olive oil and a little salt for a few minutes each... it's always soft and perfect!! |
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#20 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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I sometimes make the cheese sauce with creme fraiche (low fat is fine), heated slowly, with whatever cheese you like added. I often make a leek, button, mushroom, spinach and goat's cheese filling, with a slightly spicy tomato and basil sauce on the bottom of the dish, just covering it.
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#21 |
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Inactive Member
Join Date: Aug 2008
Posts: 2,274
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My lasagne always tastes fine but it's a bugger to serve. My OH used to say it looked as if someone had eaten it already!
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#22 |
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Join Date: Jul 2008
Location: ♥ R.I.P MJ ♥
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Quote:
Instead of the white sauce I use low fat cottage cheese, very tasty.
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#23 |
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Join Date: Mar 2006
Location: stirring the cauldron
Posts: 3,957
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Quote:
My lasagne always tastes fine but it's a bugger to serve. My OH used to say it looked as if someone had eaten it already!
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#24 |
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Forum Member
Join Date: May 2006
Posts: 753
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I Make my filling with mince, onion, mushrooms, tomatos, my white sauce is made from butter, flour and milk with cheddar cheese melted in. I then do a layer of mince mixture then the fresh pasta sheets, then the white sauce and sprinkle some grated mozzarella and cheddar over the top, then repeat once more, having the top layer as the white sauce and plenty of white sauce and cheese.
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#25 |
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Forum Member
Join Date: May 2005
Location: Here <-------------
Posts: 6,644
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We only do white sauce as the top layer, and add an egg yolk to it to get it nice and brown..
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