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Quick Questions on ANYTHING part 2. Please read first post for links to other threads

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  • ClaireLR
    ClaireLR Posts: 1,712 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker
    Penelope_Penguin wrote: »
    I wouldn't do that - it might be a bit gritty when it's defrosted ;)

    Penny. x

    :rotfl::rotfl::rotfl:
    Sometimes you have to go through
    the rain to get to the
    rainbow
  • pixie1
    pixie1 Posts: 1,442 Forumite
    Debt-free and Proud!
    Im making lasagne for the first time tongiht (im trying to cook more but im a true novice) Can anyone tell me roughtly how long it will take to cook (size for 4 people) and also do you put all the cheese on top when you first bake it or do you add that towards the end of cooking?

    Many thanks

    Pix
    :jDebt Free At Last!:j
  • pixie1
    pixie1 Posts: 1,442 Forumite
    Debt-free and Proud!
    pixie1 wrote: »
    Im making lasagne for the first time tongiht (im trying to cook more but im a true novice) Can anyone tell me roughtly how long it will take to cook (size for 4 people) and also do you put all the cheese on top when you first bake it or do you add that towards the end of cooking?

    Many thanks

    Pix


    Also would it be better to make the bol in my slow cooker?

    Many thanks

    Pix
    :jDebt Free At Last!:j
  • blueberrypie
    blueberrypie Posts: 2,400 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker Name Dropper
    pixie1 wrote: »
    Im making lasagne for the first time tongiht (im trying to cook more but im a true novice) Can anyone tell me roughtly how long it will take to cook (size for 4 people) and also do you put all the cheese on top when you first bake it or do you add that towards the end of cooking?

    I add the cheese at the beginning and it has always worked well.

    But it sounds like you're making the white-sauce version of lasagne, which is not the kind I make - I prefer the kind of lasagne that originates (as I understand it) in the Southern parts of Italy, and which uses ricotta cheese rather than a bechamel sauce - so there is cheese throughout my lasagne. I don't think it would make any difference as far as when the cheese should be added though.
  • pixie1
    pixie1 Posts: 1,442 Forumite
    Debt-free and Proud!
    blueberrypie wrote: »
    I add the cheese at the beginning and it has always worked well.

    But it sounds like you're making the white-sauce version of lasagne, which is not the kind I make - I prefer the kind of lasagne that originates (as I understand it) in the Southern parts of Italy, and which uses ricotta cheese rather than a bechamel sauce - so there is cheese throughout my lasagne. I don't think it would make any difference as far as when the cheese should be added though.

    Im not acutally using any kind of white sauce as I dont like them, just the red sauce and lots of meat with a cheesey topping :beer: Fingers crossed!

    Thanks

    Pix
    :jDebt Free At Last!:j
  • blueberrypie
    blueberrypie Posts: 2,400 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker Name Dropper
    pixie1 wrote: »
    Im not acutally using any kind of white sauce as I dont like them, just the red sauce and lots of meat with a cheesey topping :beer: Fingers crossed!

    Ah, okay, it was your comment about "cheese on top" that made me think you were making the kind that doesn't have cheese in the layers.

    My standard lasagne recipe has ricotta and mozzarella throughout :-)

    If you're worried about the cheese on top getting burned while it cooks, just keep an eye on things and put some foil over the top if it looks like it needs it.

    (Or do what I almost always do now and make the whole thing in the slow-cooker!)
  • ashbart
    ashbart Posts: 465 Forumite
    blueberrypie wrote: »
    Ah, okay, it was your comment about "cheese on top" that made me think you were making the kind that doesn't have cheese in the layers.

    My standard lasagne recipe has ricotta and mozzarella throughout :-)

    If you're worried about the cheese on top getting burned while it cooks, just keep an eye on things and put some foil over the top if it looks like it needs it.

    (Or do what I almost always do now and make the whole thing in the slow-cooker!)

    Please can you post your lasagne recipe?!? It sounds gorgeous!!! I'm having a 'new recipe' fad this week and have got some mince to use up! :) Thanks!!
    Official DFW Member 716 - Proud to be dealing with my debts
  • blueberrypie
    blueberrypie Posts: 2,400 Forumite
    Part of the Furniture 1,000 Posts Combo Breaker Name Dropper
    ashbart wrote: »
    Please can you post your lasagne recipe?!? It sounds gorgeous!!! I'm having a 'new recipe' fad this week and have got some mince to use up! :) Thanks!!

    It's more of a construction technique than an actual recipe at this point, but here's a rough idea.

    12-16 lasagne noodles
    1 lb minced beef
    1 can (28oz) spaghetti sauce
    1 can (7.5oz) tomato sauce
    1 egg, slightly beaten
    1 lb ricotta cheese (or dry cottage cheese)
    1 lb mozzarella, sliced
    1 lb cheddar cheese, sliced
    parmesan, grated

    1. Cook the noodles.
    2. Brown the meat, drain, & mix with the spaghetti & tomato sauces.
    3. Blend the egg & the ricotta cheese.
    4. Spread a thin layer of meat sauce on the bottom of the pan.
    5. Layer noodles, meat sauce, cheeses, ending with cheeses.
    6. Bake at 350°F for 40-45 minutes.
    7. Allow to stand 10 minutes before serving.
    Serves 10.

    Recently I've been using the slow-cooker to make lasagne - you don't get nice square, um, squares - but I love not having to think about it near dinnertime. Here's a post where I link to a fairly standard lasagne recipe and a vegetarian lasagne recipe, both for the slow-cooker: http://forums.moneysavingexpert.com/showpost.html?p=20600383&postcount=2013
  • DrScotsman
    DrScotsman Posts: 996 Forumite
    Part of the Furniture Combo Breaker
    Tesco Value Beef Mince has 50% of your RDA of fat in 125g. Normal Tesco mince has 35% of your RDA of fat in 125g (I'm pretty sure this is uncooked). If I try to drain the fat, is there still much difference between the value and regular, or does draining the fat make it negligible?
  • SunnyGirl
    SunnyGirl Posts: 2,639 Forumite
    DrScotsman wrote: »
    Tesco Value Beef Mince has 50% of your RDA of fat in 125g. Normal Tesco mince has 35% of your RDA of fat in 125g (I'm pretty sure this is uncooked). If I try to drain the fat, is there still much difference between the value and regular, or does draining the fat make it negligible?
    I dry fry the mince then pour it into a sieve & pour boiling water over it to get rid of a lot of the fat. I know it does get rid of it but not sure how much as I'm not massively technically minded. I also wash the pan out before putting the mince back in it. It never tastes greasy & there isn't a residue in the pan although I generally buy 12% fat beef mince. HTH
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