Lasagne recipe?

hardpressed

Learningtosave, you're half way there already at least you can spell it, which is more than I can do. :rotfl:

LearningToSave.

just had a thought........is it ok to make it up until the bake stage,bung it in the fridge until tomorrow lunch and bake it then? or will the lasagne sheets go weird if i do that? would it be better to cook it completely and just reheat tomorow?
ooohhh i wish i hadnt decided to make it now please excuse my stupidness!! :rotfl:

jobbingmusician

Yes, that will be fine. DO you have cornflour, by the way, cos I could tell you how to make the cheese sauce with flour instead (just requires a bit more attention! - i.e. you have to stir like mad )

THIRZAH

I make cheese sauce with flour-add about a heaped tablespoon of flour to half a pint of milk in a saucepan. Heat slowly whisking all the time with a balloon whisk until thick then add about 3 oz grated cheese and carry on stirring until cheese is melted

yellow_dog

I usually do a white sauce flavoured with grated nutmeg, salt and pepper to taste then top the lasagne with the grated cheese

Smashing_Blouse

LearningToSave. wrote:

how do i make either cheese or white sauce??????
i have no packet sauces......about every store cupboard item you could imagine and loads of cheese!!!

I use tins of Campbells Condensed Soups. Tomato, and Mushroom for the white sauce. Works just as well.

Claudie

Instead of white sauce I use low fat cottage cheese - the large tub is enough for at least two layers. I still use a little grated cheddar and or mozzarella on the top for effect (and for the yummy flavour!).

I have always used cottage cheese as that was how my Mum always made it - I only realised a little while ago that this wasn't the "real" recipe everyone else used...

kittiwoz

To make a white sauce melt a tablespoon of butter in a pan. Add a tablespoon of flour and stir. Gradually add in the milk a little at a time stirring to a smooth paste. If you stir the milk in gradually it will prevent the sauce from going lumpy. Keep adding in the milk until you achieve the consistency of double cream.

If I was using the sauce to top off a lasagne I would grate in a little nutmeg and some cheese. I would then take it off the heat and allow it to cool for a few minutes before beating in an egg yolk or two. This will make it richer and give it more set.

nuttywoman

Daughter made one a few weeks ago and it was lovely.I`ve never had much luck making them.
Anybody any foolproof ways, so that i can surprise her,lol?
thanks val:D

nuttyrockeress

Start with a layer of pasta at the bottom - keep it in one piece.

I do a layer of pasta, a layer of cheese sauce, mince mixture, pasta, cheese sauce, mince mixture, grated cheese, pasta, cheese sauce and grated cheese.

I like mine hot so I add chillies into the mince mixture and cayenne to the cheese sauce