Lasagne recipe?

Gettingtherequickly

I don't usually make new year resolutions, but this year I am determined to learn how to make lasagne, which I am ashamed to admit.

Does anyone have an idiot proof recipe, which covers everything that I can learn from?

mummybearx

http://www.bbcgoodfood.com/recipes/10602/classic-lasagne

I love all the recipes from that site. I found the vegetarian shepherds pie recipe there and it was amazing! Love that people leave comments below with hints etc

I have made lasagne twice before, both times using a jar of white sauce :eek: I have vowed the same as yourself, to make it all properly from scratch :T

ciderwithrosie_2

I don't understand why recipes always tell you to make a sauce using the roux method, i.e. melting butter and adding flour then milk bit by bit, it's rather daunting for a novice sauce maker - it's so much easier just to use cornflour, it can be mixed with a bit of the liquid and just chucked in - bring to boil, stirring with a whisk and you've got a thickened sauce.

LondonDreamer

This is the lasagne recipe from Jamie's Ministry of Food - uses creme fraiche instead of white sauce so even easier. I haven't made this myself, but everything else I've made from the book has been simple and really tasty.

[Deleted User]

I sometimes make an alternative lasagne to the usual tomato based one (my own made up recipe too). It is for garlic mushroom lasagne.

- Slice mushrooms and cook in oil / butter. Add garlic (or garlic puree) and black pepper.
- Make a white sauce.
- Layer lasagne sheets, mushrooms, lasagne sheets, ricotta, lasagne sheets and so on.
- Pour over white sauce and top with cheddar cheese.

I use two tubs of ricotta and two punnets of mushrooms to make enough for 8 portions. As it is quite fattening I serve slightly smaller portions than normal, but add a big salad to make it healthier. It sounds as thought it would be very sickly, but it isn't.

mummybearx

Im lucky that my DH loves making roux's lol. Don't know why, but he is always itching to add it to things

babyshoes

I recently learned to make lasagne properly, and have realised that every element of it is quite easy to do on its own, but seeing the whole lot as one process can be daunting. It also takes quite a long time as you need to make up the mince like a bolognese, then while that is cooking make your white sauce. After that you still need to layer it up and cook it in the oven.

If you plan to use leftover bolognese (i.e. cook a double batch earlier in the week, which doesn't take any longer really) it is quite a quick and simple process to make up a white sauce (using roux method if you like or cornflour if you don't) then just layer things up as you fancy. I tend to do lasagne, bolognese, lasagne, white sauce; repeat if enough ingredients. Cheese on top. Recently I chucked in a layer of sliced mushrooms which was nice - you could add any other veg if you think it would work.

It then needs about half an hour in a medium oven for the pasta to cook and for the cheese to brown, and voila!

ciderwithrosie_2

Spider_In_The_Bath wrote: »

I sometimes make an alternative lasagne to the usual tomato based one (my own made up recipe too). It is for garlic mushroom lasagne.

It sounds delicious, will definitely be trying this out, i sometimes make a garlic mushroom sauce for baked potatoes but never thought to do it as a lasagne, thanks!

xxdeebeexx

Hi I have about 8 sheets of pasta for lasagna but that's not going to be enough.

I have got spaghetti and some fusilli pasta. Can I use this instead?
If so do I cook it first?

tia

dx

faerie~spangles

I would make the tomato/meat sauce as normal but leave it wetter (iykwim)
The pasta will absorb the extra liquid.

Layer the pasta and sauce as you would for lasagne in an oven proof dish.

Top with bechamel sauce and cheese.

Bake in the middle of the oven at about 180c for at least 25 minutes and let it stand 10 minutes out of the oven.