Lasagne

DB_SamX

DB_SamX

DB_SamX

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Winchester
I'm hoping to make lasagne for me and my friends on Friday. 6 ppl. I've never made it before and will be my first time entertaining many people. I cook fairly simple stuff as it's just for me usually.

I will follow this: http://www.bbc.co.uk/food/recipes/database/simonrimmerslasagne_85084.shtml

I don't like cottage cheese; what can I replace it with - cheese sauce? I'm guessing if I remove it altogether, it will end up too dry?

Any tips?

Thanks.
 
Lasagne is at its best when made the day before, left in the fridge over night (obviously), then microwaved. So much better that way imo.
 
Home made lasagne is the best. Make your own cheese sauce, it is so much better. Just make sure you cook out the flour when doing so.

I know what you mean about 2nd day lasagne. Im not sure which I prefer hot out of the oven or 2nd day microwaved.
 
Make your own pasta. or at least buy fresh from a deli.
Trust me, it makes a huge difference.

Use a different cheese, mozarella or just plain cheddar, or do what I do, leave it out altogether. I use no cheese of any kind in my lasagne and I've had many compliments on it.
 
I get around said:
Make your own pasta. or at least buy fresh from a deli.
Trust me, it makes a huge difference.

Use a different cheese, mozarella or just plain cheddar, or do what I do, leave it out altogether. I use no cheese of any kind in my lasagne and I've had many compliments on it.
Click to expand...

Maybe they were just being polite :p

You need cheese in your lasagne!!
 
If it's your first time and you don't want to spend hours and hours just grab the Ragu "Red sauce for lasagne" and "White sauce for lasagne".

Brown the mince, then decant to a large pan, a glass or so of red wine, reduce down then add the red sauce. Simmer for 10 mins and then layer it: mince and red sauce, layer of pasta, white sauce then top it off with a 50/50 mix of grated gouda (because it goes nice and crispy) and parmesan (for a cheesy kick).

I used to make it all from scratch (the only cheat was a tin of chopped tomatoes) and it tasted around the same to be honest.
 
How I make lasagne:

1 small/medium onion finely chopped, 3 medium carrots diced, a celery stalk chopped all lightly fried in olive oil, add some sliced mushrooms towards the end. Then add the beef (500-750g minced), you could add some sausage meat too (de-skinned). Then some tomato puree, oregano, salt and pepper. Cook out for a minute or two and then add two cans of chopped tomatoes. Let it simmer for about 45 minutes.

For the topping, melt 2oz butter then stir in 2oz plain flour (roux). Add 1 pint of hot milk (you could infuse it with peppercorns, garlic, carrot, celery, but I don't think it needs it) a few splashes at a time making sure the roux absorbs it. You can beat out any lumps with a whisk. Once all the milk is absorbed let it bubble for a few minutes so the flour can cook then add cheddar. Grate some nutmeg into it and season to taste.

Layer up the meat and pasta then cover the top layer of meat with the cheese sauce.
 
philjohn said:
If it's your first time and you don't want to spend hours and hours just grab the Ragu "Red sauce for lasagne" and "White sauce for lasagne".

and it tasted around the same to be honest.
Click to expand...

Ragu is the most disgusting stuff ever made.

Do you smoke? ;)
 
I do understand how awesome it is making your own white sauce and tomato sauce to use with lasagne, and that it undoubtedly gives a huge degree of satisfaction. That said, the Dolmio lasagne sauces purchased for about a quid each, give a pretty good approximation and even have instructions on the label to boot :p
 
Thanks all. I'll investigate the premade sauces as it's a first and I'm not aiming for perfection (just yet); just edible enough for 6 hungry blokes.
 
Also, steam/simmer some broccoli to accompany it, it makes a nice accompaniment to the wedge of tasty lasagne dolloped on to the plate :p
 
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