Lasagne recipe?

Penelope_Penguin

Hi, there :beer: We have a long thread on lasagne recipes. I'll add yours to that to keep all ideas together.

Penny. x

Stephen_Leak

I'd better add mine. It is my world-famous recipe for Bolognese sauce, my recipe for cheese sauce using Parmesan and then instructions on how to assemble and cook the lasagne.

LASAGNE (and vegetarian version)

Serves 2 to 3

1. BOLOGNESE SAUCE (and vegetarian version)

INGREDIENTS

2 cloves of garlic
2 onions
1 tablespoon of olive oil
500g of minced beef
400g tin of plum tomatoes*
1 beef stock cube
2 teaspoons of oregano or mixed herbs
Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.

Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Add the herbs. Season with the pepper. Mix thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use minced lamb, pork or turkey instead of minced beef.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

Add a glass of wine and cook for a bit longer.



* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.



2. CHEESE SAUCE

INGREDIENTS

1 tablespoon of butter
1 tablespoon of flour
250ml of milk
1 tablespoon of grated Parmesan cheese
Ground pepper to taste

METHOD

Put the butter into a saucepan on a medium heat. Melt the butter. Add the flour and cook for a minute, stirring all the time. Take off the heat. Add the milk a bit at a time. Stir each time to make sure it is smooth. When all the milk has been added, put the pan back on the heat. Bring to the boil. Keep stirring. Turn down the heat until it is just boiling (simmering). Cook for 2 minutes, stirring all the time.

Take off the heat. Add the cheese to the sauce and mix. Continue to stir until the cheese has melted into the sauce. Season with the pepper.

ADDITIONS AND ALTERATIONS

If the sauce is too thin, add a little bit more flour. If the sauce is too thick, add a little bit more milk. Don’t forget that adding more cheese to improve the flavour will also thicken the sauce.

TIPS

The trick is to keep stirring.



3. LASAGNE

INGREDIENTS

1 quantity of Bolognese sauce
1 quantity of cheese sauce
125g (½ a 250g packet) of pre-cooked lasagne pasta sheets
1 tablespoon of grated Parmesan cheese

METHOD

Put a layer of the Bolognese sauce in an ovenproof dish. Cover with a layer of the pasta sheets. Then another layer of Bolognese sauce. Then a layer of cheese sauce. Then pasta, Bolognese sauce, cheese sauce.

However many layers you end up with, they must finish with a layer of cheese sauce on top. Sprinkle the grated cheese over the top.

Cook in a preheated oven at 180°C, 350°F, gas mark 4 for about 30 minutes. The top should be golden brown.

ADDITIONS AND ALTERATIONS

Use pre-cooked green lasagne verdi pasta sheets.

sweetserendipity

I hope this is ok to post on here - it's taken from Daily Mail on-line.
http://www.dailymail.co.uk/femail/article-1067218/Hot-lasagne-cool-Britannia.html
It's an easy lasagne recipe - I wouldn't use all of the ingredients shown (not a celery fan!) & I'm sure lentils/oats could be added to pad it out even further!

xnatalie81x

Anyone point me in the right direction for an OS lasagne recipe, i have sheets pasta, tin toms, beef and flour and milk but cannot remember from school how to cook it - i need basics like how to make a white sauce and everything

mashup_2

Here we go.

Brown an onion and some garlic in a large pan in some oil. Once translucent add in the beef mince and cook until browned. Add in your tinned toms, perhaps some stock or a splash of wine and leave to tick over for at least half an hour and more if you want. Herbs and mushrooms are an added extra. if it looks like it reducing too much add more liquid. in a separate pan add a good knob of butter and melt over a med heat. when melted add in a table spoon of flour and stir well. If this is still fairly runny add more flour until you get a dryish paste. Cook this out for a moment otherwise your sauce will taste floury. Turn the heat down low and add half a pint of milk. Use a whisk and combine the flour mixture and milk. It will thicken as it heats. Keep adding the milk until the sauce is the thickness you like.
Get a baking disk and layer the mince, pasta and sauce until it has run out. You need to have white sauce as your top layer! Grate over a bit of cheese stick in a moderately hot oven for 30 mins, have a glass of wine and a green salad for tea. Cheaper than an Easy jet flight to Naples!:beer:

Stephen_Leak

LASAGNE (and vegetarian version)

Serves 2

1. BOLOGNESE SAUCE (and vegetarian version)

Enough for pasta for 2

INGREDIENTS

2 cloves of garlic
2 onions
1 tablespoon of olive oil
500g of minced beef
400g tin of plum tomatoes*
1 beef stock cube
2 teaspoons of oregano or mixed herbs
Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.

Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.

Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan).

Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Add the herbs. Season with the pepper. Mix thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

ADDITIONS & ALTERNATIVES

Use minced lamb, pork or turkey instead of minced beef.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

Add a glass of wine and cook for a bit longer. Drink the glass of wine and cook for the same time.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

2. CHEESE SAUCE

Makes 250ml

INGREDIENTS

1 tablespoon of butter
1 tablespoon of flour
250ml of milk
1 tablespoon of grated Parmesan cheese
Ground pepper to taste

METHOD

Put the butter into a saucepan on a medium heat. Melt the butter. Add the flour and cook for a minute, stirring all the time. Take off the heat. Add the milk a bit at a time. Stir each time to make sure it is smooth. When all the milk has been added, put the pan back on the heat. Bring to the boil. Keep stirring. Turn down the heat until it is just boiling (simmering). Cook for 2 minutes, stirring all the time.

Take off the heat. Add the cheese to the sauce and mix. Continue to stir until the cheese has melted into the sauce. Season with the pepper.

ADDITIONS AND ALTERATIONS

If the sauce is too thin, add a little bit more flour. If the sauce is too thick, add a little bit more milk. Don’t forget that adding more cheese to improve the flavour will also thicken the sauce.

TIPS

The trick is to keep stirring.

3. LASAGNE

INGREDIENTS

1 quantity of Bolognese sauce
1 quantity of cheese sauce
125g (½ a 250g packet) of pre-cooked lasagne pasta sheets
1 tablespoon of grated Parmesan cheese

METHOD

Put a layer of the Bolognese sauce in an ovenproof dish. Cover with a layer of the pasta sheets. Then another layer of Bolognese sauce. Then a layer of cheese sauce. Then pasta, then Bolognese sauce, then cheese sauce.

However many layers you end up with, they must finish with a layer of cheese sauce on top. Sprinkle the grated cheese over the top.

Cook in a preheated oven at 180°C, 350°F, gas mark 4 for about 30 minutes. The top should be golden brown.

ADDITIONS AND ALTERATIONS

Use pre-cooked green lasagne verdi pasta sheets.

Pink.

Hi natalie,

There's an earlier thread with lots of recipes for lasagne so I've added your thread to it to keep the replies together.

Pink

Wench

I'm useless at this, and after reading some of MSE I've started doing a lot of my own cooking, well I say a lot, I've mastered spag bol lol.

The kids are getting a bit.. Mummmmm.. your doing spag bol... again..

So I need a recipie for lasagne, or any other simple dishes I can make with mince !

Many Thanks

Alcmene

I think making burgers with mince is really easy and yummy! Get your mince and add salt and pepper and Worcester sauce. Bang them together into burger shape (the more you bang them about the tastier they are). Grill!

Wench

That sounds like a good idea, I could get the kids involved making there own burgers then.

Will definatly try this, Thanks !