Lasagne recipe?

benood

I reckon that the onion is the most important ingredient apart from your tinned tomatoes and mixed herbs. Fry them up a bit (chopped carrots, bit of celery, garlic, veg stock cube all add flavour - red wine's good too) before adding the mince and tomatoes.

if you make the sauce tonight it'll taste great by tomorrow

HappyIdiotTalk

PS. If you have any nice fresh tomatos you can liquid and add with the tinned tomatos, it'll make for a much fresher tasting sauce! Delish!

HappyIdiotTalk

benood wrote:

I reckon that the onion is the most important ingredient apart from your tinned tomatoes

I agree re the onion which is why I mentioned trying to get one from someone with an allotment. The difference a nice onion makes is incredible it changes the whole flavour.

I wouldn't add any herbs though unless I had some fresh basil.

Suewre

I like to add a tin of cream of tomato soup to the bolognaise. It makes it nice and tomatoey. DH moans if I make lasagne / spaghetti bolognaise without adding soup now.

hardpressed

I think it helps to let the onions 'catch' a little, just so they're a little bit brown, caramalised I think is the term the tv chefs use. Gives it much more flavour.

postingalwaysposting

hi all new to this board forgive me... i have looked on your recipie thread (well searched it) and i cant find a lasagne recipe... has anyone got any easy/cheap ones that i could make? also can you store it and reheat it easily or is it a one meal type of thing? thanks in advance

lil_me

http://www.food.gov.uk/multimedia/pdfs/week5recipes.pdf

I like that one, mainly as it has meat and no meat option and I like the cheese sauce.

I've always frozen mine in ME size portions (this is where someone comes along and says it's bad) defrost then reheat in oven or microwave (depending how lazy I feel)

another DFW in here, hello

Just don't do what I have done trying this OS ways and had a disaster already http://forums.moneysavingexpert.com/showthread.html?t=313711 how embarrassing.

Queenie

No lil_me - freezing lasagne is a good thing to do

Welcome to OS postingalwaysposting, :hello:

For the freezing aspect, sometimes if I have leftover bolognaise sauce, I simply freeze that because it's more versatile when defrosted - it can remain as a pasta sauce or I can use it to make lasagne (the white sauce takes just minutes and most lasagne sheets are used as is straight from the pack).

But yes, do assemble it, store it in the fridge for a couple of days or freeze it ahead of time, defrost and cook

postingalwaysposting

thanks both of you... so if i make it and cook it... portion it... allow it to cool the freeze each portion it should be ok?

and hello lil_me... just found here and although i havent got a house (still live at home) this is a very good board...

hiya queenie... thanks for the welcome

daphne_descends

I have a lasagne in the oven as I type

First time I've cooked it for myself, I followed my mum's recipe, as follows...:

1 onion
2 carrots
2 cloves garlic
olive oil
streaky bacon (finely chopped)
500g minced beef (I've used pork as OH doesn't eat beef)
150 ml red wine (or more )
4 tbsp tomato puree
1 can chopped tomatoes
no-cook lasagne sheets
parmesan/any hard cheese

For the sauce:
1/2 onion
500ml milk
50g butter
50g plain flour
nutmeg
salt & pepper

Preheat the oven to 180*

Fry the onion, garlicand carrots in the olive oil until the onions are softened.
Add the bacon and mince until browned.
Add the wine, tomatoes, and puree and simmer for 30 minutes.

About 20 minutes in warm the milk with the half onion (as it is, not chopped) until just below the simmering point.
Leave to stand for 5 minutes.
Strain the onion from the milk and put the milk to one side.
Melt the butter in a pan on a low heat and add the flour, stirring quickly for 1 minute.
Remove from the heat and slowly add the milk, whilst stirring continously.
Return to the heat and bring to the boil and let simmer for 1-2 minutes, keep stirring.
Add nutmeg and salt and pepper.

Then layer in a dish, meat, lasagne, meat, sauce, pasta, meat sauce.
Grate some parmesan (or any cheese) on top and put in the oven for 35-40 minutes.

(edits: wine typing )