Lasagne recipes?

SideWinder

SideWinder

SideWinder

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So i just added a pic of my Pizza Express lasagne however i feel inspired.

I am an "entry level" cook and looking for a tasty meaty lasagne recipe. :)

Ideas please and thanks!
 
Because I shameless enough for a bit of self promotion

Cooking with the Monsters: Lasagne - Fat Cats Patch

So occasionally I feel sufficiently foolhardy that I think cooking with my children is a good idea and this weekend was one of those occasions. Over the years EmmCee and I have tried lots of different forms of cooking but it's been a few years since we last made fresh pasta so we thought that
www.fatcatspatch.co.uk
 
PlacidCasual said:
Because I shameless enough for a bit of self promotion

Cooking with the Monsters: Lasagne - Fat Cats Patch

So occasionally I feel sufficiently foolhardy that I think cooking with my children is a good idea and this weekend was one of those occasions. Over the years EmmCee and I have tried lots of different forms of cooking but it's been a few years since we last made fresh pasta so we thought that
www.fatcatspatch.co.uk
Click to expand...

Is that your own recipe or just one that you follow.

I make a big lasagne (3 meals worth) about every 2-3 weeks. But not quite from scratch that you do. Shop bought bechamel and lasagne sheets, but everything else is from fresh - pretty much the same ingredients, although I go for a leaner mince - 5%.
 
Semple said:
I make a big lasagne (3 meals worth) about every 2-3 weeks. But not quite from scratch that you do. Shop bought bechamel and lasagne sheets, but everything else is from fresh - pretty much the same ingredients, although I go for a leaner mince - 5%.
Click to expand...

the meat content can be batch cooked and frozen ? mirepoix onion/celery/carrot all pretty much same as bolognaise

bechamel's pretty easy, I use marg, family go low calories with cornflour thickened milk, but we buy shop wholewheat lasagna, too (shop shortages - js stopped stocking it so supplies low)
 
If you're after true entry Lasagne, think bolognese sauce from scratch (garlic/onion celerey mix, mince, passata, tom puree - i can share method if needed, but very similar to other recipes of course).

Once this sauce has simmered down, simply use supermarket white sauce, fresh lasagne sheets (or dry - they are cheaper), layer and pop in the oven until done. It won't be a fancy as some of the above, however probably a little quicker and might be a good starting point if you're not feeling confident just yet.
 
jpaul said:
the meat content can be batch cooked and frozen ? mirepoix onion/celery/carrot all pretty much same as bolognaise

bechamel's pretty easy, I use marg, family go low calories with cornflour thickened milk, but we buy shop wholewheat lasagna, too (shop shortages - js stopped stocking it so supplies low)
Click to expand...

Yeah absolutely. I only do the initial cooking of the mince, so the pasta sheets and bechemal sauce go on and are frozen from cold. I think if you had cooked it as a normal lasagne and then froze it and recooked it at a later date (3rd time) the mince might be a bit tough.

I definitely need to have a go at bechemal sauce one day. I've made pasta from fresh before, it's just all the time consuming bits really.
 
jpaul said:
the meat content can be batch cooked and frozen ? mirepoix onion/celery/carrot all pretty much same as bolognaise

bechamel's pretty easy, I use marg, family go low calories with cornflour thickened milk, but we buy shop wholewheat lasagna, too (shop shortages - js stopped stocking it so supplies low)
Click to expand...

Margarine? Did I read that right? Dear god man that should go straight in the bin. Im hoping you mean something else?

Plenty of garlic in there too. You got to have plenty of garlic :D
 
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Philtor said:
Margarine? Did I read that right? Dear god man that should go straight in the bin. Im hoping you mean something else?

Plenty of garlic in there too. You got to have plenty of garlic
Click to expand...

OK spreadable Aldi butter , not strictly marg, but with the price of butter need to be sparing -

never realised shop bechemel was a thing, but, looking £1 / 400ml made with palm oil is a culinary sin/robbery ,,, and perverse if you are spending much more time than bechemel takes, doing diy pasta.
 
For me, super simple meat sauce :
mince browned in pan with some milled pepper added, and maybe some crushed chilli flakes.
Add 2 tins of chopped tomatoes (or 1x peeled plum, 1x chopped)
Simmer for a bit.
Add a full tube of tomato purée and stir in
A glug of olive oil and a good amount of your preferred herbs.
Can add a spoon of sugar at this point too if you want as it counters the bitterness of the tomatoes (esp peeled plum ones)

Then multiple layers of sauce, a couple of dribbles of bechemel (or dolmio lasagne sauce) over the sauce you’ve put in, then pasta layer over it.

Repeat till top layer of pasta laid, then cover completely with your bechemel. Grated cheese over the top and cook in the oven.

Then eat some, put the rest in the fridge and the following day it’ll be even better…. Waaay better.


Lasagne is definitely better the day after, and to be best you want the sauce made to be reasonable watery rather than thick. That way the liquid gets absorbed overnight by the pasta layers and you get that really soft wavy layer.

Veggie version:
Instead of meat, chop up veg into chunks, drizzle in olive oil and roast on tray in oven.
Make up tomato sauce bit , and add the roasted veg last.
Then build up in normal way.
 
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