Lasagne recipe?

Caterina

A very quick white sauce can be made using cornflour instead of the roux method, this is also good if you want to make a low-fat white sauce as you don't need to add butter.

Put the milk in a pan to heat but keep a couple of cold tbspfuls in a cup and mix with cornflour (2 heaped tbsps usually ok for 1 pint milk) - same as if you were making custard - which is only tinted cornflour really!

Then mix the cold mixture into the warm milk and stir until thickened - take it off the heat and add the grated cheese in.

Caterina

Curry_Queen

I always use that method when making a white rum/brandy sauce at xmas, so why on earth didn't I think of making it for savoury white sauces! :doh:

Thanks Caterina

squeaky

johanne wrote:

ooh i was going to ask how to make lasagne.. still cookerless so had a frozen shop bought one last night from the microwave.. was no meat and no sauce im telling you!! was horrible.

You can make them in a slow cooker, if you have one?

Caterina

Curry_Queen wrote:

I always use that method when making a white rum/brandy sauce at xmas, so why on earth didn't I think of making it for savoury white sauces! :doh:

Thanks Caterina

You're welcome Curry Queen - hope you feeling better soon!

I use that method when I cook for my clients in their homes as roux is a bit risky and can go funny - I cannot afford to mess up at work because they pay me decent money for professional italian cooking hehehe

Ciao

Caterina

foreverskint

Can I just add my tips for what there worth?

If you're using the lasagne pasta that needs no precooking, make your sauces a little more 'saucy' than you would for a plain pasta dish, as the pasta needs lots of sauce to make it soft. I also find the pasta cooks better in the lasagne if I asemble it ahead of time, and then bung it in the oven an hour or so before i want to serve it. This makes it a great dish for making in advance and freezing, or assembling the day before. This saves that continual poking the dish to see if the pasta is soft enough.

Also if like us you have dropped the excess salt out of your diets and find your savoury sauces a little lacking in flavour, try adding a couple of pinches of onion and garlic granules ( not the salt versions), and this brings the sauce right back to where it should be flavourwise if you'd used salt.

Hope these help.:D

Joto_2

frizz_head wrote:

If your lousy at cooking - like me - Delia does a foolproof "All in One White Sauce". I always add a pinch of grated nutmeg to mine.

I use this method, but usually put it in the microwave. After each minute I give it a good whisk.

i also do as someone else suggested and pad in out with 2/3 grated courgettes. Good for the pennies, diet and hidden veg if you have fussy children who don't eat greens.

Zziggi

once you have made the lasagne what oven temp. do you cook it on and for how long?

thanks

squeaky

I do mine for around an hour at gas mark 5 (190C 375F)

That gets the cheesy top nice and crisp

arkonite_babe

You can use the cheats white sauce from my Chicken and Broccoli bake for lasagne, but I prefer to make a white sauce roux method, using elmlea for a really creamy sauce.

arkonite_babe

Don't forget you can also bulk out your mince using cooked lentils to make it go further. One word of advice, if doing this don't double upyour meal for freezing laterwith the lentils added, it makes them go funny in the freezing process.