Lasagne recipe?

mrscb

Use the spag bol mix and just layer with lasagne sheets and bechemal sauce(I cheat and buy a jar of the sauce;)).
Cook in oven 20-30mins

Nile

Hello Wench

Your thread will be better suited to the 'Old Style' board, so I'll move it across.

Hi, Martin’s asked me to post this in these circumstances: I’ve asked Board Guides to move threads if they’ll receive a better response elsewhere(please see this rule) so this post/thread has been moved to another board, where it should get more replies. If you have any questions about this policy please email [EMAIL="abuse@moneysavingexpert.com"]abuse@moneysavingexpert.com[/EMAIL].

Regards

Nile

Paula_anne

How about meatballs? with spagetti? i make my own burgers but i put onions and also breadcrumbs in to make it sticky.

LameWolf

Hi Wench.

Welcome to Old Style.

I'd suggest shepherds pie (or as my husband likes to call it Shepherd Spy).

You can bung pretty much any veg you have around in with the mince; you can make it with veggie mince if you want (I do this); and if you like cheese, a bit of Parmesan or something similar grated over the mash layer before baking is yummy.

SunnyGirl

This looks like a nice recipe. There are some other ideas on the Grocery Challenge thread under the Complete Cooking Collection. HTH.

Stephen_Leak

Try this one. Basically, it's Spag' Bol' plus cheese sauce, which is white sauce plus cheese. You can always make a big batch of Bolognese Sauce in advance and freeze it in suitable portions. Change the pasta to tubes and you can also make Cannelloni.

LASAGNE

Serves 2

1. BOLOGNESE SAUCE

Enough for pasta for 2

INGREDIENTS

2 cloves of garlic
2 onions
1 tablespoon of olive oil
500g of minced meat
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 beef, lamb, pork or turkey, whichever is cheapest.

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 thin 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.

Wench

Thank you so much everyone.

Spirit_2

Does anyone have a recipe for chicken and leek lasagne? I had this recently at a charity supper - it had a white rather than tomato sauce, it was delicious. It also made a great change from traditional ragu.

I have looked on the web and found a recipe for lasagne Alfredo but looked like too many herbs.

Thank you

ChocClare

I don't know about lasagne, but I do a chicken and leek pasta bake which sounds like much the same thing?

I cook a quantity of penne, and while that's on the go I:

Slice and gently fry two leeks
Add some diced bacon or lardons if I have them, don't worry about it if I haven't
Add some cooked chicken, diced (this is what I usually do with the leftover Sunday roast chicken)
Cook for 5 mins then
Sprinkle flour over the top and stir in - sorry, couldn't tell you how much as I do this by eye - a tablespoonful? Two? The good thing is you don't have to worry about it going lumpy like you often do with white sauce made on its own.
Once the flour is stirred in, gradually add milk and stir until you have a nice sauce (which miraculously does NOT go lumpy). Again, I don't know how much. I am sure you can gauge how thick your sauce needs to be.
If you are going to have just a white sauce, now would be the time to season with pepper and salt. If you're going to have a cheese sauce, just pepper on its own.
Now grate in some cheddar or parmesan or whatever's left in the fridge and just heat through till bubbling.
Drain the pasta, reserving some of the water. Stir the pasta into the sauce and add a little of the cooking water if it looks a bit thick.
Bung in an oven dish and sprinkle with grated cheese or grated cheese and breadcrumbs.
Brown under the grill until golden and bubbling. Yum!

HTH

Addiscomber

I have one. The meat sauce is made with 900g minced chicken and 225g rindless streaky bacon browned in olive oil, then add 2 crushed garlic cloves, 450g sliced leeks, and 225g diced carrots. After cooking for about 5 mins add 2 tbsp tomato puree, 450ml chicken stock and seasoning. Simmer for about 30 minutes.
.
The white sauce is ordinary cheese sauce made with 50g butter, 50g flour, 600ml milk and 60g cheese, but with 1/4 tsp mustard powder added with the cheese.

Layer in an oven proof dish, ending with cheese sauce. Sprinkle with another 60g cheese. cook for 1 hour at 190C/375F/ Gas 5. The recipe says 12 sheets of green lasagne, and that the whole lot should serve 8. It doesn't here :rotfl:but is a bit too much for 4. Still that's a couple of microwave quick meals sorted, then