Sheets of lasagne

fabwitch_2

I cook my lasagne in the microwave. As a Vegi I use sheets of lasagne with layers of soya mince, lentils, onions, mushrooms and a tin of tomartos with cheese. UI add seasoning and chili powder too.I cook for 5 minutes then take out and add layer of cheese on the top then cook again adding more juice if required for another 5 minutes. Mine has never stuck and turns out perdect and delicious each time. Sometimes if we have left over Indian food I put it in to a lasagne , it is decilious .

flea72

i dont pre-boil my fresh pasta, i just make sure that the sauce and ragu are quite wet and runny, and then cook on a lower heat for longer.

ive never found shop bought, pre-cooked lasagne to be tough though. perhaps you are using too many layers of pasta. i tend to use one thickness of pasta per layer, then add a good thick layer of ragu/sauce

Fivenations

Here's how my mother taught me to do it.

You need a large pot of salted water, add oil and bring to boil Have large bowl of cold water nearby and lay out clean teatowel on work surface.

Drop 2 or three sheets of pasta into boiling water - depends on their size. Cook until very al dente then remove using fish slice or similar and place into cold water to cool down, ( I then quicky add more paste to the pot) then rinse under tap until no longer sticky. Gently shake off as much water as you can and place on teatowel to dry off a little. You may need more than 1 teatowel!

I use "no cook" pasta when i a rush and find they all give the finished dish a stodgy texture, but then my mother used to make the lightest lasagne ever - no white sauce, thin pasta sheets, delicately sauced. A world away from what the heavily ladened lasange most people are used to eating.

CoD_2

make fresh pasta into sheets and then you don't have to pre cook?

saying that when i used to buy sheets i'd put them in the lasagne without pre cooking and just make sure the sauces were quite runny. never had crunchy lasagne

shell2001

I use the fresh lasagna sheets from Tesco, never have any problem. I usually make a big one for tea and then individual size ones for the freezer. Any sheets left over I freeze in the packet.

Do you have enough sauce in your lasagna filling? I always make my bolognaise quite "gravyfide" ( not sure thats a proper word but I hope you know what I mean). I find the sheets soak up a lot of it and thats why they are always cooked correctly.

HTH

Ruby_Pudding

CoD wrote:

make fresh pasta into sheets and then you don't have to pre cook?

I'd love to but having the world's smallest kitchen it's a bit beyond me at the moment.

Fivenations

Recently discovered a Jamie Oliver brand of Lasagne and gave it a try. I helped the pasta along by soaking them for just a few minutes in hot water. Ended up with the best lasgane from bought pasta I've ever made. It wasn't cheap £1.49 for 500g (30 sheets) but worth every penny. I used half the pack for 4 servings. Pasta cooked but not mushy or stodgy.

As I did not make a white sauce I covered the dish with foil for 20 minutes to keep it from burning then let it brown.

10past6

Hello peeps :hello:

I've tried to make a lasagne, I put the sheets into a bowl of boiling water, when I came to take them out, there all stuck to each other, I've tried to separate them individually, but they just tore apart :mad: :mad:

Looks like I'll have to bin them, anyone have any tips on how to do the sheets?

nessquic80

Hi, when i make lasagne i put the sheets
straight into the lasagne with out cooking them first cus they cook when in oven, hope this helps for next time.
V

jinky67

nessquic80 wrote: »

Hi, when i make lasagne i put the sheets
straight into the lasagne with out cooking them first cus they cook when in oven, hope this helps for next time.
V

yep I do that too;)