Replies: 41 - Last Post: Nov 26, 2012 8:02 AM Last Post By: Cailin_ban
Nov 20, 2012 9:11 AM
lasagneWhat is the secret?? I try to make it and it turns out in total moosh. Luckily I like mooshy food, but I would like to make a lasagne I could serve to other people?? I work a lot of nights, so it would also be handy to keep and eat over 2 days.
Someone please share their foolproof recipe, whether it is meat or veggie, I'll try it!
Nov 20, 2012 10:05 AM
Nov 20, 2012 12:00 PM
2The most important part is waiting at least 15 minutes to cut it. Here's a recipe I've used often that gives good results, and I've sent you PM with two others - a Crock Pot version and one that uses mini-noodles (malfalda). The co-worker who gave me this recipe was very specific about the brand of prepared spaghetti sauce after experimenting with many. I've never known whether it was a taste preference or a moisture-content factor.
Lasagne – with meat
1 pound hamburger
1 pound mozzarella cheese
1 cup parmesan cheese
24 oz. cottage cheese
1/8 to 1/2 teaspoon garlic powder (NOT salt)
1 ½ teaspoon Italian Seasoning
11 – 12 lasagne noodles (8 oz. package)
4 cups Ragu Spaghetti sauce (32 oz. jar)
Brown hamburger, drain off grease. Add garlic powder, Italian Seasoning, and 2 cups Ragu sauce. Heat.
Cook and rinse noodles.
Grease 9 x 13 pan (veg. spray / PAM)
Spoon thin layer of sauce mixture on bottom of 9 x13 pan, just to cover. Place a layer of noodles on sauce ( 3 ½ noodles). Spread cottage cheese over noodles. Sprinkle with parmesan & then sprinkle with shredded mozzarella. Repeat until 3 layers are complete. When sauce/meat mixture is used up, use plain sauce. Top last layer with sauce.
Bake at 350 degrees for 45 minutes. Let set 15 minutes before serving.
Baked leftovers may be frozen for one month. Put more sauce on top to moisten when re-heating.
Edited by: Midwesterner to note the two other recipes sent via PM
Nov 20, 2012 12:15 PM
Nov 20, 2012 3:29 PM
4This time the search function worked wonders - I found the recipe I posted here almost four years ago.
Here we go:
I make a batch that is a full size tray, the size of the oven breadth x depth. Serves 10 people, or less, and the rest goes into the freezer.
Meat sauce. You nee 2 frying pans.
3 big onions chopped, seared in oil
2 cubes of beef stock dissolved in a mug of hot water and added to the onions
4-5 bay leaves
2 cans of chopped tomatoes
1 kg of minced meat, half and half beef and pork (only beef is a bit too dry)
sear until it releases the water (juices) and gets brown
Mix pan 1 and 2 into whichever pan is bigger
Add ½ cup of tomato paste and stir
Cook on low heat for about ½ hour. Pour yourself a glass of wine to make the time pass.
Melt 3 slices of butter, about 1 cm each (about 10 tbsp)
Add 3 full tbsp of flour
Mix to make the texture like thick cream
Start adding milk, gradually and stir all the time. You’ll need 1.1/4 l milk
Add powdered nutmeg, generously over the whole surface.
Add white pepper and salt. Stir.
Smear the tray with butter.
Spread béchamel sauce thinly on the bottom.
Put the first layer of lasagna sheets
Cover with a thick layer of meat sauce (1/2), sprinkle generously with béchamel sauce
Put the next layer of lasagna sheets. Spread the other ½ of meat sauce and again, sprinkle with béchamel sauce.
Cover with lasagna sheets.
Pour the rest of béchamel sauce over the top. Spread evenly. No edges should stick out – they have all to be covered.
Slice mozzarella cheese (400-500g) and put on top.
Place in the lower part of the oven, , for 35-40 min in 200 C.
Cover your lasagna with aluminium foil for the last 10 min, when it gets too brown.
Take it out and let rest for 15-20 min. Cut into 9-10 portions.
Serve with green salad.
Some people precook lasagna sheets. I think it’s not necessary. Just make sure that the sheets are all covered with béchamel sauce and the edges don’t stick up over the surface.
One of my favourite dishes and my friends love it too
Nov 20, 2012 4:06 PM
Nov 20, 2012 4:31 PM
6I make my own sauce from garden tomatos so not sure about the Ragu. But....(I don't have measurements, sorry, I go by experience but make sure that you use enough sauce that the noodles don't "suck" it all up)
I soften a large sweet onion in olive oil, add homemade tomato sauce (maybe four to five cups or so), a can of tomato paste, grated fresh garlic to my own taste, I like lots, basil, oregano, s & p, all to taste. I brown italian sausage in another pan and add to the tomato sauce. If I don't have italian sausage, I will use whatever I have on hand, ground beef, veal, even turkey, although none of these are, imho, as tasty. Let simmer for 1/2 hour or so so the flavours can meld. If your tomatos are really acidy, you can always add some brown sugar, believe me, it can make all the difference - I like to add a few splashes of balsamic. I am not a fan of nutmeg but I know that it is a part of genuine italian cooking.
I combine, in a separate bowl, ricotta, a fresh egg, freshly grated parmesan, and spinach (well drained ofcourse), and mix well.
Meanwhile, I boil my noodles in salted water until el dente. Make sure they still have "backbone".
I then layer, first a thinnish layer of the meat sauce. Then noodles, grated parmesan and mozza, I go light on the mozza, meat/tomato sauce. My middle layer of the lasagne (and only one) is the ricotta mixture.
End with noodles, meat sauce, cheeses, and bake at 350 for 45 minutes or so. Let sit for about 15 minutes before cutting.
Just as an added note, I have used the bechamel and it does make a devine lasagne but the extra work and mess isn't worth it for me.
And if you are using uncooked noodles, be sure to make sure that your sauce has enough liquid that the noodles don't absorb it all and you are left with a dry product.
I find that cooking til el dente is the best way.
Edited by: auntie_social
Nov 20, 2012 11:11 PM
7What I do is more or less the same as Fieldgate, although I add chopped spinach to the meat mixture, along with onion, garlic, oregano, a bit of cream and beaten egg, salt and pepper.
Bechamel recipe is the same, although from the sound of it, I put less nutmeg.
My layers contain both home-made tomato sauce and bechamel between each layer of pasta and meat. I end with a layer of tomato sauce, bechamel and grated cheese -- either Parmesan or Comté, not mozzarella, although that's probably good too.
We never wait to cut it -- can't wait that long since it's a family favourite.
Edited by: bjd to add that I don't precook the pasta.
Nov 21, 2012 3:36 AM
We seem to have similar tastes.
Moussaka needs to be made more solid as it contains moisture from eggplants.
Sometimes I use also grated cheese (if I find a bit leftover) to top off lasagna and moussaka.
ps. do you use the word "noodles" as a generic word for all pasta. I noticed that in this and another recent thread. For me noodles is only the spaghetti-like thin macaroni/pasta, like in Asian noodle soups. Brits don't use the word that way, do they?.
Nov 21, 2012 3:51 AM
Nov 21, 2012 5:51 AM
Nov 21, 2012 5:52 AM
Nov 21, 2012 10:21 AM
Nov 21, 2012 12:36 PM
With bjd, that makes it three of us.
And, as for the glass(es) of wine, I just can't help it when I'making the meat sauce.
Cannelloni - lasagna can be pretty much the same. Just different shape of pasta. And, filling cannelloni is quite a tedious business. Or, you'd rather use lasagna sheets instead.
Nov 21, 2012 1:55 PM
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