Help!!! Lasagne prob

nickinoodle_2

I was going to try out this recipe I had for lasagne 2night, but just read the recipe and it says to put cornflour in the milk - i guess this thickens it?? can I get away with not using it, or using something else??

Thanks

recovering_spendaholic

You will be fine if you use ordinary flour in the milk to thicken it, but you must remember to mix the flour with the milk before you start to heat it for the sauce. I make the white sauce with 1 pint of milk, 4tbs flour, pinch mixed herbs, 2 tbs parmesan cheese, salt and pepper. I just bung everything in a pan and whisk it then put it on the heat and whisk until thick. If you are making it for kids then you may want to substitute the parmesan for ordinary white cheddar. Good luck!

nickinoodle_2

Thats brillant, thanks so much for that. Will use your recipe for the white sauce

skintchick

I melt butter and add plain flour to make a roux, then slowly add normal milk until it's the consistency I want. no cornflour required. Then add cheese for cheese sauce. Easy.

Poppy9

I make mine in the microwave. All in jug - plain flour, butter and skimmed milk. Never goes lumpy. I add grated cheese when sauce is hot to give it a nicer flavour.

hazzie123

I can never make a roux or any white/cheese sauce for that matter.It always still tastes of flour after it`s been cooked on hob for 5 mins.

Last time I tried it it went a dark brown clolour and still tasted floury.

All I do now is use double cream heated in a saucepan wth a little knob of butter and some grated cheese added.If it`s too thick then I add some milk.

It tastes fine to me? I have seriously given up on trying to make a proper roux.No matter what instruction I follow it never turns out nice.

alba37

Poppy9 wrote:

I make mine in the microwave. All in jug - plain flour, butter and skimmed milk. Never goes lumpy. I add grated cheese when sauce is hot to give it a nicer flavour.

I always make a roux, but this looks great.... will try next time, thanks for a great hint!

GUMPO

Any chance someone could post a morons guide to lasagne. I am a fairly good cook but have never tried to make any pasta dish other than spag bol.

gerretl

Its easy mate.
Make a bolognese sauce, and a cheese sauce, and get some lasagne sheets. Get a lasagne dish (A roasting dish will do, but a creamic oblong dish about two and a half to three inches deep is best. Put a layer of bol sauce on the base, then the lasange sheet, then the cheese sauce. this should fill the dish about half way. repeat the process to top the dish up. add a bit of grated cheese on top, and bake for about an hour, until the top is golden brown.
Try it with vegemince. You wont notice the difference,

skintchick

hazzie123 wrote:

I can never make a roux or any white/cheese sauce for that matter.It always still tastes of flour after it`s been cooked on hob for 5 mins.

Last time I tried it it went a dark brown clolour and still tasted floury.

All I do now is use double cream heated in a saucepan wth a little knob of butter and some grated cheese added.If it`s too thick then I add some milk.

It tastes fine to me? I have seriously given up on trying to make a proper roux.No matter what instruction I follow it never turns out nice.

You're cooking it on too high a heat and burning it - use a medium heat and do it slowly.

Quasar

In Italy we use wheat flour to thicken the white sauce, never cornflour, but I'm not going to split hairs about it...;)