White sauce (for lasagne) Qs and recipes

Pink.

Hi Helen,

I use Colmans mustard powder and its usually right beside the ordinary Colmans English mustard, which in my local supermarket is near the herbs stock cubes and other condiments.

Pink

squeaky

If you can't find mustard powder then a good heaped teaspoon of made mustard will do. It's just that bit harder to stir in that's all

nuttyrockeress

AussieLass wrote:

I make the usual white sauce with grated cheese in it as well. I have found a recipe called Crock Pot Lasagne. Sounds pretty good, so I'm going to try it. They use cottage cheese for their white sauce. I will post here after I make it and let you all know if we like it.

I'm intreagued - post it now, post in now!!!

AussieLass

I'm afraid that I"m about as lazy as Squeaky and still haven't made it yet. When this thread came up again I re-read it and remembered that's right I forgot all about that recipe. It was on the recipe*zaar site. I am in the middle of moving atm and my sc is packed away. But once the dust has settled I promise I will try it out and get back to you. If anyone finds it and tries let us know what it turned out like.

Wizwoo

Hello,

I have some left over low fat greek yog in the fridge. Can I cook with it? And can I some how use it as a base for a white sauce (the type that you put in Moussaka with and egg in it)?

Is that a bit of a weird question lol

cheekymole

Bechamel Sauce (A Slimming WorlRecipe)

2 level tbsp cornflour
1/2 pint skimmed milk
150 g low fat natural fromage frais (but I can't see why you can't use greek)
1 level tsp dijon mustard
salt and pepper

blend flour with a little of the milk. Pour remaining milk into a pan, boil, then add flour mix stiiring continuosly for 1-2 minutes until thick.

Remove and gradually beat in yogurt and mustard. Season and reheat gently. DO NOT BOIL

lindadykes

I generally top moussaka with this - Mix the yoghurt with an egg and some flour (can't be specific about amounts as I don't usually measure, but you want it about the consistency of cake mix) Stir in cheese and pour over your mince/aubergine/potato or whatever you usually use in moussaka and bake till set.

pawpurrs

1 medium onion(s), finely chopped
2 clove garlic, crushed
350 g lamb mince, lean
175 g mushrooms, sliced
400 g canned tomatoes, chopped
1 portion stock cube, lamb or vegetable, dissolved in 150ml boiling water
2 teaspoon dried mixed herbs
1 portion aubergine, sliced
400 g potato(es), par-boiled and sliced
1 medium egg(s)
100 g low-fat soft cheese
150 g 0% fat Greek yogurt
1 pinch salt
1 teaspoon pepper


Instructions


Preheat the oven to Gas Mark 5 / 190°C/ 375°F.


Dry fry the onion, garlic and minced lamb in a large saucepan for about 5 - 6 minutes, until browned.


Add the mushrooms, tomatoes, stock and herbs. Bring up to the boil, then reduce the heat and simmer for 10 minutes without a lid.


Spoon half the mince mixture into a large ovenproof baking dish. Cover with the aubergine slices. Spread over the remaining mince, then arrange the sliced potatoes on top in an overlapping layer.


Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes, until the topping is set and golden brown.
Cook's tip: For a vegetarian version, use Quorn mince instead of lamb and use a vegetable stock cube.

kittiwoz

I used to make a vegie "mousaka" with lentils in place of mince and top it with a mixture of greek yoghurt, egg and cheese beaten together. It was very nice and looked quite impressive. It's what I cooked the first time I had my parents round for lunch to prove I wasn't starving or developing vitamin deficiency as a student. In fact I was think of making some at the weekend.

Anne_Marie_2

I do a yoghourt or fromage frais sauce for lasagne and moussaka, when I can't be bothered to do a proper white sauce. Simple beat an egg into plain yoghourt, you can add a wee drop milk if it's too thick. (I use 2 eggs to approx 1/2 pint yoghourt, teaspoon grain or English mustard, pepper).
Pour over layers as you woud white sauce and top with grated cheese, and bake in the oven as normal. Suppose this might give the same taste as the cottage cheese recipe (which I've never done), it's got a nice tang to it.