Lasagne recipe?

Addiscomber

Debt_Free_Chick wrote:

That's certainly something that the OP needs to weigh up - time with OH or time in the kitchen.

That is why the slow cooker is such a good idea. The ragu could be cooked overnight on a Friday perhaps, so that the OP had time on Saturday morning to portion it up for the freezer (assuming they have one), so not taking up the slow cooker on a week day when they need it for that days meal.

I don't know whereabouts you are, kelzcash, but if you have a Robert Dyas branch nearby they have both the large and small Morphy Richards on special offer at the moment.

I hope Mrs kelzcash is doing OK.

the_optimist

Debt_Free_Chick wrote:

That's certainly something that the OP needs to weigh up - time with OH or time in the kitchen.

A quicker way is to warm the lasagne in the microwave until hot, then put it under the grill to brown off - tastes just as good!

elljay20

hi everyone. my mother in law and her friend are here for tea tomorrow and i was going to cook a lasagne. i have a ragu white sauce but no red in. however i do have two normal sized chtinns chopped tinned tomatos plus one small size, tomato puree onions mixed herbs etc?? How do i make a tasty lasagne sauce? when i've tried to use tinned tomato's and herbs as a sauce before it's been really bland. Any ideas very welcome otherwise i will go out and ........ buy one:eek:

lightisfading

I usually fry a chopped onion + garlic if available, add mince and cook til browned, then add in 2 tins toms, a squirt of puree, a load of herbs (basil, oregano etc). The secret is letting it simmer for as long as possible, even an hour or so, adding small amounts of water as needed... basically you want the watery tomatoes to reduce down so they're less bland tasting

Although it takes a while i always prefer this to bottled sauce, once you're used to it ragu will taste like chemicals!

Bambam

Tinned tomatoes can be a little tart, so my tip would be to add about a half - 1 teaspoon sugar/sweetener. Try also adding some diced peppers to the sauce and mushrooms.

Pink.

Hi elljay,

I just use a basic bolognaise sauce to make lasagne:

minced beef
onion
mushrooms (frozen)
mixed peppers (frozen)
tin of value chopped tomatoes
garlic
mixed herbs or basil
black pepper
stock cube
glug of white wine
tomato puree (optional)

Dry fry the mince, add the chopped onion and mushrooms and fry for a few minutes longer. Add the herbs garlic and pepper, mixed peppers and tomatoes stock cube and wine. Leave to simmer on the hob and just before using stir in a tablespoon of tomato puree.

Pink

mel_anthe

I use the same sort of recipe as lightisfading too If you have any red wine in, you could also add about a wineglass full to the mixture at the same time as you add the tomatoes/water.

edit - oops sorry Pink I didn't see your post before I wrote mine

elljay20

o's ers to the rescue as usual! thanks some good ideas . out of curiosity why add the tomato puree at the end instead of the beggining or even the middle?

Pink.

elljay20 wrote:

o's ers to the rescue as usual! thanks some good ideas . out of curiosity why add the tomato puree at the end instead of the beggining or even the middle?

I have absolutely no idea!

I do it because most recipes I've used that include tomato puree say to add it at the end

Pink

HappyIdiotTalk

I've got 64 cans of Cirio plum tomatos in the cellar (2 for 1 at Morrisons earlier in the year) ... for making tomato sauces because we make that much of it (wife's a veggie). This is how I make it.

Ingredients
1 or 2 tins of tomatos
1 onion (preferably from an allotment for orangic)
1 or 2 cloves of garlic
Olive Oil
Salt
1 tablespoon of tomato puree (optional)
Sugar (optional)
Parmasan cheese (optional)
Pepper (optional)

Method
Fry an onion in olive oil with a small pinch of salt in a suitable pan for about 5 minutes to soften, then add a chopped clove of garlic or two and another tiny pinch of salt. Squirt in about a tablespoon of tomato puree and cook for a minute longer. Then add the juice from your tins of tomatos and use a hand blender to liquidise the remaining plum tomatos in the tin and add that to the pan as well. Add another tiny pinch of salt and half to one teaspoon of sugar and bring to the boil. Turn down the heat, add a tablespoon or two of olive oil, stir vigourously to mix, then put the lid on and allow to simmer gently for an hour or so (at least 40 minutes). At the end you can add some grated parmasan and black pepper if you fancy. Check and correct the seasoning, including the sugar and your done! You can make this the day before and keep in the fridge to take the pressure
off the main event.


Good luck!