lasagne
10 September 2010, 07:35 PM
#1
lasagne
I used to be able to cook this soo good years ago but now my idea of cooking is a menu 
I have told my daughter after she got a terrible lasagne in the restaurant last last week that I will cook a proper one this week. I have never cooked one in 15 years and pricing the ingredients up I would rather order in than cook it but I have to make a show Whats the best way to get a great tasting lasagne sauce do I make my own white or use the packet ??? cheese sauce mix or proper cheese , do I use passata or chopped tomotoes???
My daughter seems to think her mother cooks the best pasta dishes ever even though they are bland and over cooked so it more of a nah nah nah competition
I have told my daughter after she got a terrible lasagne in the restaurant last last week that I will cook a proper one this week. I have never cooked one in 15 years and pricing the ingredients up I would rather order in than cook it but I have to make a show Whats the best way to get a great tasting lasagne sauce do I make my own white or use the packet ??? cheese sauce mix or proper cheese , do I use passata or chopped tomotoes??? My daughter seems to think her mother cooks the best pasta dishes ever even though they are bland and over cooked so it more of a nah nah nah competition
10 September 2010, 07:55 PM
#2
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quality ingredients are key as with most dishes.
I use a Ragu red lasagne sauce and add finely chopped mushrooms, onion garlic once they have been fried together in olive oil to release the flavours.
I also add a tin of tomatoes - again good quality along with salt and pepper to taste and often a veg stock cube. the measurements are by taste tbh but i usually make two family sized ones at a time 800g quality mince, large tin ragu on tin tomatoes i large onion 3 cloves garlic and 3 or so mushrooms dependent on size and shape.
Cook the mince with some oil first for 5 or so mins with a little salt and pepper drain off most of the fat that comes out of the meat and add the other ingredients and let it simmer for 30 mins on a low heat.
usually buy the white sauce in along with quality pasta. Have made the white sauce before now but not a great success.
do not forget to add cheese to the top prior to cooking - mozzarella or a mild cheddar will do ust fine
I use a Ragu red lasagne sauce and add finely chopped mushrooms, onion garlic once they have been fried together in olive oil to release the flavours.
I also add a tin of tomatoes - again good quality along with salt and pepper to taste and often a veg stock cube. the measurements are by taste tbh but i usually make two family sized ones at a time 800g quality mince, large tin ragu on tin tomatoes i large onion 3 cloves garlic and 3 or so mushrooms dependent on size and shape.
Cook the mince with some oil first for 5 or so mins with a little salt and pepper drain off most of the fat that comes out of the meat and add the other ingredients and let it simmer for 30 mins on a low heat.
usually buy the white sauce in along with quality pasta. Have made the white sauce before now but not a great success.
do not forget to add cheese to the top prior to cooking - mozzarella or a mild cheddar will do ust fine
10 September 2010, 08:56 PM
#4
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+1 for Ragu over Dolmio.
The nicest white sauce Ive ever had was made using ricotta, which may not be authentic (if anything really is), but it was very nice, although a good deal stiffer than a normal white sauce.
The nicest white sauce Ive ever had was made using ricotta, which may not be authentic (if anything really is), but it was very nice, although a good deal stiffer than a normal white sauce.
10 September 2010, 09:04 PM
#5
I wasn't planing on using a premixed sauce as I want it to be pure man made I go over the top with olive oils and spices people forget how good a normal sauce can be.
This will be one proper home cooked meal, I need to prove a point
I go over the top with olive oils and spices people forget how good a normal sauce can be.This will be one proper home cooked meal, I need to prove a point
10 September 2010, 10:52 PM
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This is the best lasagne recipe I know. I use it as my party piece and it easily feeds 10 people (just reduce the quantities if you want to feed less). The only improvement I make is to not use tinned tomatoes, but fresh tomatoes from my dad's allotment.
You will also need your largest frying pan, a medium flameproof casserole with a 4½ pint (2.6 litre) capacity and a roasting tin or ovenproof dish measuring about 10 x 12 x 3 inches (25.5 x 30 x 7.5 cm), well buttered.
Ingredients
1 lb (450 g) green no-cook lasagne sheets (about 24 sheets)
14 oz (400 g) Mozzarella, diced
4 oz (110 g) Parmesan (Parmigiano Reggiano), freshly grated
For the ragù Bolognese:
12 oz (350 g) minced beef
12 oz (350 g) minced pork
6 oz (175 g) chicken livers
2 x 100 g packs pancetta
4 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 fat cloves garlic, chopped
2 tins Italian chopped tomatoes, one 400 g, one 230 g
6 level tablespoons tomato purée
6 fl oz (175 ml) red wine
whole nutmeg
salt and freshly milled black pepper
1 x 15 g pack fresh basil
For the cream sauce:
2½ pints (1.5 litres) milk
6 oz (175 g) butter
4 oz (110 g) plain flour
6 fl oz (175 ml) double cream
Method
First of all take the large frying pan, the largest you have, and heat 1 tablespoon of the oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes. Now transfer this mixture to the casserole. Then add another tablespoon of oil to the pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. A wooden fork is really helpful here. When the beef is browned tip it into the casserole to join the onions etc then heat another tablespoon of oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water and dry them thoroughly with kitchen paper. Pull off any skin and snip out any odd bits of fat or tubes with kitchen scissors and chop them minutely small. When the pork is browned, transfer that to the casserole, then finally heat the remaining tablespoon of oil and cook the pieces of chicken liver, adding these to the casserole as soon as they have browned nicely. Next you need to remove the pan then place the casserole over the direct heat and give everything a really good stir together, then add the contents of both tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and about a quarter of a nutmeg, grated. More stirring now, then allow this to come up to simmering point.
While that happens strip the leaves from half the basil, tear them into small pieces and add them to the pot. Then as soon as everything is simmering, place the casserole on the centre shelf of the oven, pre-heated to gas mark 1, 275°F (140°C), and leave it to cook slowly, without a lid, for exactly 4 hours. It's a good idea to have a look after 3 hours to make sure all is well and have a good stir, but what you should end up with is a thick, reduced concentrated sauce with only a trace of liquid left in it, so when that happens remove it from the oven, taste to check the seasoning then strip the leaves off the remaining basil, tear them small and stir them in.
Now to make the cream sauce, place the milk, butter and flour and some seasoning in a large thick-based saucepan. Place this over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Then, with the heat as low as possible, continue to cook the sauce for about 10 minutes. After that, sieve the sauce into a bowl, beat in the cream, taste and season if it needs it and grate in another quarter of the whole nutmeg. Now spread about a quarter of the ragù over the base of the prepared roasting tin or dish. Cover this with one fifth of the cream sauce, followed by a quarter of the diced mozzarella, then arrange a single layer of the lasagne over the top (about 6 sheets). I find you need four placed side by side lengthways and the other two halved and spread along the gap that's left. Repeat this process, finishing with a final layer of cream sauce. Then cover the whole lot with the grated Parmesan cheese – and the lasagne is ready for the oven. All this preparation can be done well in advance. Then when you're ready to bake the lasagne pop it into a pre-heated oven, gas mark 4, 350°F (180°C) on the upper shelf for 45-50 minutes or until it's bubbling and turning slightly golden on top.
You will also need your largest frying pan, a medium flameproof casserole with a 4½ pint (2.6 litre) capacity and a roasting tin or ovenproof dish measuring about 10 x 12 x 3 inches (25.5 x 30 x 7.5 cm), well buttered.
Ingredients
1 lb (450 g) green no-cook lasagne sheets (about 24 sheets)
14 oz (400 g) Mozzarella, diced
4 oz (110 g) Parmesan (Parmigiano Reggiano), freshly grated
For the ragù Bolognese:
12 oz (350 g) minced beef
12 oz (350 g) minced pork
6 oz (175 g) chicken livers
2 x 100 g packs pancetta
4 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 fat cloves garlic, chopped
2 tins Italian chopped tomatoes, one 400 g, one 230 g
6 level tablespoons tomato purée
6 fl oz (175 ml) red wine
whole nutmeg
salt and freshly milled black pepper
1 x 15 g pack fresh basil
For the cream sauce:
2½ pints (1.5 litres) milk
6 oz (175 g) butter
4 oz (110 g) plain flour
6 fl oz (175 ml) double cream
Method
First of all take the large frying pan, the largest you have, and heat 1 tablespoon of the oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes. Now transfer this mixture to the casserole. Then add another tablespoon of oil to the pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. A wooden fork is really helpful here. When the beef is browned tip it into the casserole to join the onions etc then heat another tablespoon of oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water and dry them thoroughly with kitchen paper. Pull off any skin and snip out any odd bits of fat or tubes with kitchen scissors and chop them minutely small. When the pork is browned, transfer that to the casserole, then finally heat the remaining tablespoon of oil and cook the pieces of chicken liver, adding these to the casserole as soon as they have browned nicely. Next you need to remove the pan then place the casserole over the direct heat and give everything a really good stir together, then add the contents of both tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and about a quarter of a nutmeg, grated. More stirring now, then allow this to come up to simmering point.
While that happens strip the leaves from half the basil, tear them into small pieces and add them to the pot. Then as soon as everything is simmering, place the casserole on the centre shelf of the oven, pre-heated to gas mark 1, 275°F (140°C), and leave it to cook slowly, without a lid, for exactly 4 hours. It's a good idea to have a look after 3 hours to make sure all is well and have a good stir, but what you should end up with is a thick, reduced concentrated sauce with only a trace of liquid left in it, so when that happens remove it from the oven, taste to check the seasoning then strip the leaves off the remaining basil, tear them small and stir them in.
Now to make the cream sauce, place the milk, butter and flour and some seasoning in a large thick-based saucepan. Place this over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Then, with the heat as low as possible, continue to cook the sauce for about 10 minutes. After that, sieve the sauce into a bowl, beat in the cream, taste and season if it needs it and grate in another quarter of the whole nutmeg. Now spread about a quarter of the ragù over the base of the prepared roasting tin or dish. Cover this with one fifth of the cream sauce, followed by a quarter of the diced mozzarella, then arrange a single layer of the lasagne over the top (about 6 sheets). I find you need four placed side by side lengthways and the other two halved and spread along the gap that's left. Repeat this process, finishing with a final layer of cream sauce. Then cover the whole lot with the grated Parmesan cheese – and the lasagne is ready for the oven. All this preparation can be done well in advance. Then when you're ready to bake the lasagne pop it into a pre-heated oven, gas mark 4, 350°F (180°C) on the upper shelf for 45-50 minutes or until it's bubbling and turning slightly golden on top.
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10 September 2010, 11:35 PM
#10
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Never used a packet sauce thing, if you ate ever stuck for what to put in, have a look on one of the jars, pick all the fresh ingredients and leave out all the crap and preservatives.
Also I would make a cheese sauce rather than a white one, but that's just because I love cheese.
Also I would make a cheese sauce rather than a white one, but that's just because I love cheese.
11 September 2010, 09:12 AM
#12
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Never used a packet sauce thing, if you ate ever stuck for what to put in, have a look on one of the jars, pick all the fresh ingredients and leave out all the crap and preservatives.
Also I would make a cheese sauce rather than a white one, but that's just because I love cheese.
Also I would make a cheese sauce rather than a white one, but that's just because I love cheese.
As of for lasagne, the sauce should be a bechamel which is a little more involved than a plain white or cheese sauce
11 September 2010, 09:21 AM
#13
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You can buy good quality white sauce - often it is knowing how best to spend your time and sauce making is not always best use
I am sure the dinner parties must just fly by at the trout residence! Is there a slide show of your greatest fishing moments and witty anecdotes from all those Muse concerts. Most importantly and do they get a tour of the grounds and veg plots where dinner originated from - do tell, is it conducted from a safari spec land rover
I am sure the dinner parties must just fly by at the trout residence! Is there a slide show of your greatest fishing moments and witty anecdotes from all those Muse concerts. Most importantly and do they get a tour of the grounds and veg plots where dinner originated from - do tell, is it conducted from a safari spec land rover
Last edited by The Zohan; 11 September 2010 at 09:29 AM.
11 September 2010, 09:27 AM
#14
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Making a decent bechemal sauce would add no time to the total cooking time of lasagne. It knowing how best to use your time to ensure you have real quality in your food
11 September 2010, 09:32 AM
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11 September 2010, 09:55 AM
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Well thats lent some amusement to the start of the day , thanks
My stepmother ( in fact she wasnt quite) used to make fantastic lasagne , havnt come anywhere near with my efforts - but im sure she made it from scratch ,save the pasta , and was always served with lettuce . Must find out what was it
if shes still alive
My stepmother ( in fact she wasnt quite) used to make fantastic lasagne , havnt come anywhere near with my efforts - but im sure she made it from scratch ,save the pasta , and was always served with lettuce . Must find out what was it
if shes still alive
11 September 2010, 10:08 AM
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11 September 2010, 10:38 AM
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Best tip is
Always use fresh ingredients neva frozen, tinned packet get a the propa stuff and do it from scratch dont cut corners and always spend good money on good quality ingredients.
Always use fresh ingredients neva frozen, tinned packet get a the propa stuff and do it from scratch dont cut corners and always spend good money on good quality ingredients.
11 September 2010, 11:04 AM
#21
Cheers for that one it reads like it will taste nice, I will get the ingredients from asda and costco today
Ingredients
1 lb (450 g) green no-cook lasagne sheets (about 24 sheets)
14 oz (400 g) Mozzarella, diced
4 oz (110 g) Parmesan (Parmigiano Reggiano), freshly grated
For the ragù Bolognese:
12 oz (350 g) minced beef
12 oz (350 g) minced pork
6 oz (175 g) chicken livers
2 x 100 g packs pancetta
4 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 fat cloves garlic, chopped
2 tins Italian chopped tomatoes, one 400 g, one 230 g
6 level tablespoons tomato purée
6 fl oz (175 ml) red wine
whole nutmeg
salt and freshly milled black pepper
1 x 15 g pack fresh basil
For the cream sauce:
2½ pints (1.5 litres) milk
6 oz (175 g) butter
4 oz (110 g) plain flour
6 fl oz (175 ml) double cream
Method
First of all take the large frying pan, the largest you have, and heat 1 tablespoon of the oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes. Now transfer this mixture to the casserole. Then add another tablespoon of oil to the pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. A wooden fork is really helpful here. When the beef is browned tip it into the casserole to join the onions etc then heat another tablespoon of oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water and dry them thoroughly with kitchen paper. Pull off any skin and snip out any odd bits of fat or tubes with kitchen scissors and chop them minutely small. When the pork is browned, transfer that to the casserole, then finally heat the remaining tablespoon of oil and cook the pieces of chicken liver, adding these to the casserole as soon as they have browned nicely. Next you need to remove the pan then place the casserole over the direct heat and give everything a really good stir together, then add the contents of both tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and about a quarter of a nutmeg, grated. More stirring now, then allow this to come up to simmering point.
.
Ingredients
1 lb (450 g) green no-cook lasagne sheets (about 24 sheets)
14 oz (400 g) Mozzarella, diced
4 oz (110 g) Parmesan (Parmigiano Reggiano), freshly grated
For the ragù Bolognese:
12 oz (350 g) minced beef
12 oz (350 g) minced pork
6 oz (175 g) chicken livers
2 x 100 g packs pancetta
4 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 fat cloves garlic, chopped
2 tins Italian chopped tomatoes, one 400 g, one 230 g
6 level tablespoons tomato purée
6 fl oz (175 ml) red wine
whole nutmeg
salt and freshly milled black pepper
1 x 15 g pack fresh basil
For the cream sauce:
2½ pints (1.5 litres) milk
6 oz (175 g) butter
4 oz (110 g) plain flour
6 fl oz (175 ml) double cream
Method
First of all take the large frying pan, the largest you have, and heat 1 tablespoon of the oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes. Now transfer this mixture to the casserole. Then add another tablespoon of oil to the pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. A wooden fork is really helpful here. When the beef is browned tip it into the casserole to join the onions etc then heat another tablespoon of oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water and dry them thoroughly with kitchen paper. Pull off any skin and snip out any odd bits of fat or tubes with kitchen scissors and chop them minutely small. When the pork is browned, transfer that to the casserole, then finally heat the remaining tablespoon of oil and cook the pieces of chicken liver, adding these to the casserole as soon as they have browned nicely. Next you need to remove the pan then place the casserole over the direct heat and give everything a really good stir together, then add the contents of both tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and about a quarter of a nutmeg, grated. More stirring now, then allow this to come up to simmering point.
.
11 September 2010, 03:56 PM
#22
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You can buy good quality white sauce - often it is knowing how best to spend your time and sauce making is not always best use
I am sure the dinner parties must just fly by at the trout residence! Is there a slide show of your greatest fishing moments and witty anecdotes from all those Muse concerts. Most importantly and do they get a tour of the grounds and veg plots where dinner originated from - do tell, is it conducted from a safari spec land rover
I am sure the dinner parties must just fly by at the trout residence! Is there a slide show of your greatest fishing moments and witty anecdotes from all those Muse concerts. Most importantly and do they get a tour of the grounds and veg plots where dinner originated from - do tell, is it conducted from a safari spec land rover
We would never get around the estate in time in a Land Rover - a helicopter is a must or we wouldn't get back in time for dinner!
I have had painted red to match the two new 599 GTOs I have ordered.
11 September 2010, 04:31 PM
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