Basics Lasagne Sheets?

jcr16

yes the tesco ones are fine. but echo what others have said pre-cook them first. although it says you can use straight from pack i have always found they stay very very firm this way.

System

mouseymousey99 wrote: »

Hello Summer, Oh dear - that does happen, I add a bit of olive oil to the water & don't actually boil them but leave them in boiled water while the rest cooks. Hope that helps.
Cheese sauce - a table spoon flour, a tablespoon of butter, 1/2 pint milk - all to the pan together and whisk like mad. (Don't leave it). It thickens as it cooks - grate up some cheese (add a teaspoon of mustard powder if you like) voila!!
It makes a basic white sauce that you can them make into cheese/parsley whatever sauce you like. You prob won't need salt as the cheese contains salt (maybe your butter has salt in it too) but a good dash of pepper is always good.

Hello mouseymousey99 - I will just soak them next time, not leave to boil! Thanks for the cheese sauce recipe :T

QuincyBella

I've noticed that my local Tesco quite often reduces its fresh lasagne sheets at the end of each day. I buy them for about 30p a pack then freeze them. They cook from frozen OK but I tend to defrost them a few hours before I come to use them.

Might be something to bear in mind if you prefer a slightly more tender pasta

motherhen2234

I use Asda basic pasta sheets. They turn out fine in the lasagna I make and they contain less fat than the standard asda sheets.

System

QuincyBella wrote: »

I've noticed that my local Tesco quite often reduces its fresh lasagne sheets at the end of each day. I buy them for about 30p a pack then freeze them. They cook from frozen OK but I tend to defrost them a few hours before I come to use them.

Might be something to bear in mind if you prefer a slightly more tender pasta

Thanks QuincyBella, I've never considered getting fresh sheets, always just go to the other isle. Will get some one day and try them..

[Deleted User]

I have used them and they are fine I tend to layer the meat sauce in first,then the lasagne then the white sauce in that order, so the dry sheets are sandwiched between meat and sauce so they are cooked all through IYSWIM

MrsAnnie

mouseymousey99 wrote: »

Cheese sauce - a table spoon flour, a tablespoon of butter, 1/2 pint milk - all to the pan together and whisk like mad. (Don't leave it). It thickens as it cooks - grate up some cheese (add a teaspoon of mustard powder if you like) voila!!
It makes a basic white sauce that you can them make into cheese/parsley whatever sauce you like. You prob won't need salt as the cheese contains salt (maybe your butter has salt in it too) but a good dash of pepper is always good.

What type of cheese does everyone use for the white sauce for lasagne?

I have white cheedar and mild coloured cheedar in my fridge - is this any good?

ETA : and I have mozerella cheese to use for the topping.

rondetto_2

Has anyone heard when to expect a pay out from farepak?

rosie383

As far as cooking the sheets first...... what I do is put them one at a time into boiling water just for about 2 minutes, then remove with tongs and put them straight onto sauce in lasagne dish. Otherwise they are very sticky. BTW, I only do this when abroad with my in-laws as my sil is convinced that you need to. At home here I never pre-cook them and have never had any problem, Basics or otherwise.