Lasagne recipe?

Lucie_2

If you use dried lasagne straight from the box then make the meat sauce & cheese sauce slightly runnier, as the lasagne will "soak up" the excess liquid as it cooks in the oven. I don't bother with layers of cheese sauce; I only layer meat sauce & pasta, then pour the cheese sauce on top.

ziggy2004

I have just made the white sauce(bechamel) for lasagna myself for the first time:j ver proud of myself but when it came out of the oven you could not really see taht there was any white sauce in there. Have I just used too little or is this supposed to happen with hm sauce????

Thanks

Anne

Zed42

Well done! (oh and thank you for telling me the posh name for white sauce was, I never knew )

With respects to not showing ... mine normally does, but I make it mega thick with cheese in.

So, I cook my mince mixture and let it cool a while, then a layer of lasagne, layer of cheese sauce and repeat, topping it all off with a layer of chedder and parmesan.

Another variation I like (which I stole from here somewhere!) is to put a layer of mozzarella slices above the lasagne sheet layer ... yum, yum.

All in all, pity I've got no mince in da freezer

Brassic

I make a huge vat of bolognaise - have that one night, stick the remainder in the fridge and then use it to make lasagne a couple of nights later. I can usually make a lasagne for 4 or 5 with it, plus another small one to freeze.

I make LOADS of cheese sauce though, put small amounts in between, then pour an extra thick layer on top and cover it with cheddar. It's SCRUMMY!

Chipps

Hi - well done!
It sounds like either you made too small a quantity (followed the instructions in the recipe? They always tell you far too little!!!!)
Or the sauce was very thin (again, also probably the fault of the recipe!)
Experiment next time, make double perhaps, use a bit more cornflour, add lots of cheese... have fun!

stevo25

my mrs does the hugh pan of bolognese idea too. but just lots of cheese mozzarella/chedder layed instead of bechamel style sauce and also try adding a layer ofsliced hard boiled eggs (idea from an italian mate) cant really taste em but really bulks the lasagne up ( gotta go now hungry!!!!) also the sauce shouldnt be thin if it is turn the heat down (when making it) put a lid on it and reduce it and concentrate the taste furthr!

Anne_Marie_2

As others have said, you probably didn't make enough bechamel sauce, but bet it tasted good anyway, well done :j. Double the amount you used, better having too much than too little. Have found myself having to make up extra, but my own fault as I never measure anything :rolleyes:!

Just another wee tip when making lasagne, canneloni, pasta bake, when you take it out of the oven, leave it for about 5 mins before putting it on plates. It lets it set a bit, and easier to serve without running all over the place!

ziggy2004

Thanks i will make more next time!! I used the (apporx) quantities of my cookbook but it was a recipe for the sauce on its own not especially for lasagna so will have to double it I think. Will also try adding cheese as that sounds really nice!! And the mozerrella idea is definately worth a try i love mozzerella!!!!

X Anne

Gingham_Ribbon

Just to check on the mozzarella idea, do you mean put that on instead of cheese sauce or as well as? If it's instead of, I may be eating a lot more lasagne as that sounds like a doddle!

LucyLocket

I make a big pan of bolognaise style tomato sauce to use with pasta and as a pizza topping ( often with mushrooms but never meat as DH veggie) I also make a big pan of cauliflower cheese using white sauce with cheese in. I mash the cauliflower cheese down slightly and alternate with the tomato sauce as a lasagna filling. I finish off with a cauli cheese layer ,then top with grated cheddar . Not in the slightest bit authentically Italian but tastes good and helps get an extra veggie portion in