Amber in AUS Posted September 1, 2010 Share Posted September 1, 2010 I want to make lasagne. I have only tried it once before and it was a disaster so i am looking for a tried and true recipe to make it from scratch, well apart from the lasagne sheets. I have fresh ones i picked up at the shops today. Thanks Quote Link to comment Share on other sites More sharing options...
Hannah Posted September 1, 2010 Share Posted September 1, 2010 This is from a Fatti's & Moni's Lasagne packet and alwsays turns out well MINCE LASAGNE (serves 4) Ingredients 250 g Lasagne sheets Meat Sauce 750g lean beef mince 125g Streaky Bacon, finely chopped (optional) 1 large onion, chopped 2 cloves garlic, crushed and finely chopped or 10ml (2tsp) crushed garlic or flakes 1 large carrot, scraped and finely chopped 2 stalks celery, finely chopped (optional) 1 can (410g) chopped peeled tomatoes with juice 115 g tomatoe paste 250 ml (1 cup) white wine (optional) 250 ml (1 cup) beef stock 5 ml (1tsp) oreganum 5 ml (1tsp) basil 2 bay leaves or a bundle of fresh herbs (bay leaves, parsley, thyme, marjoram, etc.) salt and freshly ground pepper to taste White Sauce 125ml (1/2 cup) cake flour 100g butter 125ml (1/2 cup) Cheddar cheese 1 litre (4 cups) milk salt and pepper to taste 5ml (1t) Cooking Oil Preparation method Meat Sauce 1. Heat the oil in a large pan and fry the bacon, onion, garlic, carrot and celery for five minutes 2. Add the mince and cook until browned, breaking up with a fork until crumbling. 3. Add the tomatoes, tomatoe paste, wine, stock, herbs, bay leaves and seasoning. 4. Simmer on low heat for 1 hour, adding more water if the mixture cooks dry. White Sauce 1. Melt the butter in another pan. 2. Stir in the flour and cook for one minute 3. Gradually stir in the milk until the mixure is smooth and thickened. 4. Season to taste, add the Cheddar cheese and stir until melted. Preheat the oven to 180ºC. 5. In an overproof dish, layer the white sauce, meat sauce and lasagne Continue in this fashion, ending with a thick layer of white sauce. 7. Sprinkle with cheese and paprika. 8. Stand for 30 minutes before baking it for about 30 minutes. Quote Link to comment Share on other sites More sharing options...
Pippen Posted September 1, 2010 Share Posted September 1, 2010 Here's our favorite. I usually double or triple the sauce to have on hand in the freezer. Italian Lasagna Sauce 1 lb ground beef 1 lb mild Italian sausage 3-8 ounce cans tomato sauce (24 ounces total) 2-6 oz cans tomato paste (12 ounces total) 3 garlic cloves, minced (I only use 2 if they’re really big cloves) 1 teaspoon Italian seasoning 1 teaspoon salt ½ teaspoon pepper 2 teaspoons sugar In a skillet, cook beef and sausage over medium heat, drain well. Add the remaining sauce ingredients. Simmer uncovered for one hour, stirring occasionally. (I usually add ½ cup water because it seems too thick to simmer that long). Filling- In a bowl, combine cottage cheese, ricotta cheese, eggs, parmesan cheese, and parsley. 3 cups cottage cheese 8 oz carton ricotta cheese 3 eggs ½ cup grated parmesan cheese 3 tablespoons minced parsley 9 lasagna noodles, cooked and drained 3 cups shredded mozzarella, divided 5 slices provolone cheese Layer with the following in an ungreased 9 x 13 dish (I usually non-stick spray). 1) 1 cup sauce, spread over bottom 2) 3 noodles 3) 6 slices provolone cheese 4) 2 cups cottage cheese mixture 5) 1 cup mozzarella 6) 3 noodles 7) 2 cups meat sauce 8) remaining cottage cheese mixture 9) 1 cup mozzarella 10) 3 noodles 11) remaining meat sauce 12 remaining mozzarella Cover with aluminum foil (the pan is very full so I often use foil to build up the sides about an inch before covering). Bake at 375 degrees for 50 minutes. Uncover, and bake 20 minutes longer or until middle seems hot. Let stand 15 minutes before eating. This is the only dish I make with Italian seasoning so I make it according to this recipe: 1/2 teaspoon each oregano, marjoram, basil plus 1/4 teaspoon rubbed sage Quote Link to comment Share on other sites More sharing options...
dansamy Posted September 1, 2010 Share Posted September 1, 2010 Stouffer's! :lol: Quote Link to comment Share on other sites More sharing options...
mommaduck Posted September 1, 2010 Share Posted September 1, 2010 (edited) This is called the Lazy Woman's Lasagna. I've been making it for years. 2 packs of lasagna noodles (do not pre-cook!) ground meat (beef or sausage) defrosted 2 cans of sauce 2 large containers of cottage cheese (or 1-2 of cottage cheese and 1 of ricotta) 1 large package of shredded cheese (we like the fiesta blend or an Italian blend...you can choose your own preference) 2 eggs 1 large onion (green peppers or zucchini if you so choose...this is a very flexible recipe) seasonings to your choosing (Italian seasoning, garlic, etc) Bowl 1 (red mix): Sauce ground meat (raw) (seasonings and/or added veggies) Bowl 2 (white mix): all cheeses eggs onion Pans (one large, high sided pan or two smaller, short sided pans): thin layer of sauce on the bottom layer sheets of lasagna, red mix, white mix (repeat in that order till done) add final layer of lasagna top with a light layer of sauce pour some water on the top and around the sides (this seals it and give more liquid for the noodles to cook properly) I think I cook mine on 400 degrees until done. Sorry, nothing is precise. I've been doing this for a long time (I didn't know how to cook when I married and this recipe was a life saver for me) and I have a large family, so I cook a lot of it. Edited September 1, 2010 by mommaduck Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted September 1, 2010 Share Posted September 1, 2010 This takes WAY too long, but it is foolproof and amazingly good: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-lasagna-recipe/index.html Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted September 1, 2010 Share Posted September 1, 2010 The one, really key thing I have learned about lasagna is to NOT COOK THE NOODLES. Just layer everything together using uncooked noodles. I do this no matter what ingredients or what recipe I am using. My recipe is almost identical to Ree's: http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/ Here's what I do differently: --DO NOT COOK THE NOODLES. --I use Italian sausage rather than ground beef and breakfast sausage. --I use at least half a head of garlic. Two cloves is just not enough. Quote Link to comment Share on other sites More sharing options...
Annie G Posted September 1, 2010 Share Posted September 1, 2010 This takes WAY too long, but it is foolproof and amazingly good: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-lasagna-recipe/index.html Hoe deep is your lasagna pan that you can make this recipe, which calls for 2 pounds of noodles, 4 pounds of meat, and 3 packages of ricotta? And it only serves 8? I honestly thought this recipe was going to make 2 pans- you know, since it's so time consuming, just make 2 and freeze one. I bet it's delicious lasagna! Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted September 1, 2010 Share Posted September 1, 2010 Hoe deep is your lasagna pan that you can make this recipe, which calls for 2 pounds of noodles, 4 pounds of meat, and 3 packages of ricotta? And it only serves 8? I honestly thought this recipe was going to make 2 pans- you know, since it's so time consuming, just make 2 and freeze one. I bet it's delicious lasagna! I've never used anything but my regular 9 x 13 Pyrex as the recipe calls for. It really did fit! It kind of condenses down. Quote Link to comment Share on other sites More sharing options...
ma23peas Posted September 1, 2010 Share Posted September 1, 2010 Homemade sauce... one onion chopped ( i prefer sweet yellow onions) 6 cloves garlic minced (always use fresh!) 1/2 cup fresh chopped Italian parsley 3 28 ounce cans of tomato puree (hate chunky tomato stuff) 1/2 cup of red wine (I usually don't have that so I just put 1/2-1 cup water as I see it needs it) 4 T olive oil 1 tsp onion powder 1 tsp garlic powder salt to taste (use kosher salt) pepper to taste 1 T oregano 1 T basil Sautee onion in oil first, after their clearish, add garlic and parsley for a few minutes...then sauce and remaining ingredients, let this simmer 1 pound Italian sausage 1-2 pounds ground beef (just depends on how much beef you like) Brown both of these and add it to your sauce.... Let that simmer... Lay out one big bowl (16 ounces..sometimes I use more) of shredded mozzarella Have 16 slices of provolone (I cut them into 4 pieces) Have 2 cups of Ricotta cheese (cottage cheese grosses me out) mixed with 2 raw eggs Have a package of Lasagna noodles boiling... when they're bendable, take them out and lay them on papertowels on cookie sheet, saves you from having a watery lasagna layer one spoon of meat sauce on bottom of 9x13 pan.. then noodles, then sauce, then 4 dollops of ricotta mixture and I swirl it in with beef sauce...then I layer the provolone (about 4 complete slices per layer) then mozzarella...repeat with noodles and the steps top with sauce and put mozzarella on top (parmesan too if you like it) Bake at 375 for about an hour, I keep mine covered lightly with aluminum foil until the last 15 minutes... It's not hard once you do it a few times, if I don't have time to make my own sauce I'll use 2 jars of Prego sauce.... Tara Quote Link to comment Share on other sites More sharing options...
OnTheBrink Posted September 1, 2010 Share Posted September 1, 2010 The one, really key thing I have learned about lasagna is to NOT COOK THE NOODLES. Just layer everything together using uncooked noodles. I do this no matter what ingredients or what recipe I am using. My recipe is almost identical to Ree's: http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/ Here's what I do differently: --DO NOT COOK THE NOODLES. --I use Italian sausage rather than ground beef and breakfast sausage. --I use at least half a head of garlic. Two cloves is just not enough. I do the same thing, except I put a cup of water over the whole thing, cover with foil and bake. Do your noodles come out ok without the water? What kind of noodles do you use? Other than that, I follow the recipe as written, but I could add more garlic. That's a good idea. Quote Link to comment Share on other sites More sharing options...
jujsky Posted September 1, 2010 Share Posted September 1, 2010 I've made this one several times and EVERYONE loves it: http://planetgreen.discovery.com/food-health/emeril-turkey-lasagna.html The bolognese sauce takes quite some time to make so I suggest you make that in the morning or early afternoon & put the lasagna together in time for dinner. Quote Link to comment Share on other sites More sharing options...
kesmom Posted September 1, 2010 Share Posted September 1, 2010 We like the Pioneer Woman recipe, though I do change a few things. (less salt, more garlic, no boil noodles) Quote Link to comment Share on other sites More sharing options...
mrsrevmeg Posted September 1, 2010 Share Posted September 1, 2010 (edited) My family loves this one: World's Best Lasagna. It is a bit time-consuming, but worth it! I'll never try a different recipe after find this one. *** I do omit the salt and sugar, but other than that, I have always made it as-is Edited September 1, 2010 by mrsrevmeg forgot about something Quote Link to comment Share on other sites More sharing options...
ladydusk Posted September 1, 2010 Share Posted September 1, 2010 I've taken to making mine in the crockpot and it is a hit! Quote Link to comment Share on other sites More sharing options...
hornblower Posted September 1, 2010 Share Posted September 1, 2010 If you were going to make one to freeze, would you assemble & bake & then freeze, or would you just assemble & freeze? btw - I make mine with Yves Cuisine ground round (meat substitute); it's an easy way to make a vegetarian lasagna that looks 'real'. Quote Link to comment Share on other sites More sharing options...
mchel210 Posted September 1, 2010 Share Posted September 1, 2010 I always cook the recipe on the barilla box...and it tastes yummy. I use poma tomatoes...they are in a white box instead of a can. They do not have citric acid which bothers my kids...and it always tastes yummy! I usually add double the ricotta and mozzarella cheese. I love cheese. I just shred a big block. Quote Link to comment Share on other sites More sharing options...
OnTheBrink Posted September 1, 2010 Share Posted September 1, 2010 If you were going to make one to freeze, would you assemble & bake & then freeze, or would you just assemble & freeze? btw - I make mine with Yves Cuisine ground round (meat substitute); it's an easy way to make a vegetarian lasagna that looks 'real'. I always assemble, bake, cool, then freeze. Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted September 1, 2010 Share Posted September 1, 2010 If you were going to make one to freeze, would you assemble & bake & then freeze, or would you just assemble & freeze? btw - I make mine with Yves Cuisine ground round (meat substitute); it's an easy way to make a vegetarian lasagna that looks 'real'. I assemble and freeze. Works just fine. Quote Link to comment Share on other sites More sharing options...
Harriet Vane Posted September 1, 2010 Share Posted September 1, 2010 I do the same thing, except I put a cup of water over the whole thing, cover with foil and bake. Do your noodles come out ok without the water? What kind of noodles do you use? Other than that, I follow the recipe as written, but I could add more garlic. That's a good idea. I use normal lasagna noodles--whatever is on sale. I am generous with my tomato sauce. Adding a cup of water seems like it would be fine too though. Quote Link to comment Share on other sites More sharing options...
Amber in AUS Posted September 2, 2010 Author Share Posted September 2, 2010 Thankyou all so much! What a great bunch of recipes. I will read through thoroughly and work with the one i have most ingredients for :) Looking forward to it tonight! Quote Link to comment Share on other sites More sharing options...
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