Soldato
Fair enough, 'burn too much at the edge'. Agree a few crispy bits at the sides are amazing.
I've had veg lasagne a handful of times when eating out, some decent but some shockers.
Lasagne thread
- Thread starter Lysander
- Start date
I've had veg lasagne a handful of times when eating out, some decent but some shockers.
Caporegime
Bit of a bump but totally agree. Had one the other night. Absolutely delicious. Was like a freshly baked lasagne with plenty of flavour and good meat. Nice crispy edges as well. A rare thing on a shop bought lasagna.
@robfosters They're great aren't they? Perhaps my standard is a bit low and I am also exaggerating a bit but I wouldn't be too upset if I got one of those at a restaurant.. Ok that's definitely over playing it but as far as shop bought ones go, they're in a league of their own
Soldato
Lasagne is a staple food in this house. Even managed to teach my wife to cook it! 
It's great for batch cooking or for the kids to eat earlier and the adults reheat later.
500g mince - 10% or 5% fat, whatever your preference
1 onion, finely chopped
1 or 2 cloves garlic, depending on preference
mixed dried herbs
Beef stockpot/cube
Tomato puree
Tinned toms (if not chopped blitz them up)
Olive oil
Soften the onion over a medium heat in a little olive oil with a pinch of salt, don't let it brown. Add the garlic & about a teaspoon of mixed herbs and gently cook out for a couple of mins.
Break up the mince a bit so it's not all one big block. Turn the heat up high, add the mince to the pan and stir to break it up. You want to get a 'grainy' consistency as opposed to long strands of mince (I once saw this described as 'getting rid of the meat worms!).
Keep stirring until no pink bits are left.
Turn the heat back down to med and add the stockpot and about a dessertspoon of tom puree. Stir in and cook them both out for a few mins.
Add the tinned toms and stir. Season well.
If you have some red wine left over you can bung in half a glass or so.
Cover the pan and simmer on the lowest heat you have - ie smallest burner - for at least 30mins stirring occasionally, ideally 1hour. The longer the better as the flavours will better develop.
Once done set aside and make a bechamel / white sauce with a couple of big handfulls of cheese melted in. Mature cheddar and a bit of parmesan are good, avoid mozzarella as it can go 'stringy'.
Layer meat, lasagne, bechamel, meat, lasagne, bechamel )and again if you have enough or it's a smaller/deeper dish. Make sure the top layer of lasagne is fully covered. Sprinkle over a little more cheddar/parmesan and bake in oven at 180C / Gas 4 for about 45mins until the top looks nice and done. You can always test the pasta with a table knife if you're worried it's not quite cooked.
Scoff with a crisp green salad and some garlic bread to mop up the last of the sauce.
Leftovers can be chilled and reheated in a microwave for 4mins, but cover it or it'll dry out. Or freeze portions for a rainy day, just defrost before reheating.
It's great for batch cooking or for the kids to eat earlier and the adults reheat later.500g mince - 10% or 5% fat, whatever your preference
1 onion, finely chopped
1 or 2 cloves garlic, depending on preference
mixed dried herbs
Beef stockpot/cube
Tomato puree
Tinned toms (if not chopped blitz them up)
Olive oil
Soften the onion over a medium heat in a little olive oil with a pinch of salt, don't let it brown. Add the garlic & about a teaspoon of mixed herbs and gently cook out for a couple of mins.
Break up the mince a bit so it's not all one big block. Turn the heat up high, add the mince to the pan and stir to break it up. You want to get a 'grainy' consistency as opposed to long strands of mince (I once saw this described as 'getting rid of the meat worms!).
Keep stirring until no pink bits are left.
Turn the heat back down to med and add the stockpot and about a dessertspoon of tom puree. Stir in and cook them both out for a few mins.
Add the tinned toms and stir. Season well.
If you have some red wine left over you can bung in half a glass or so.
Cover the pan and simmer on the lowest heat you have - ie smallest burner - for at least 30mins stirring occasionally, ideally 1hour. The longer the better as the flavours will better develop.
Once done set aside and make a bechamel / white sauce with a couple of big handfulls of cheese melted in. Mature cheddar and a bit of parmesan are good, avoid mozzarella as it can go 'stringy'.
Layer meat, lasagne, bechamel, meat, lasagne, bechamel )and again if you have enough or it's a smaller/deeper dish. Make sure the top layer of lasagne is fully covered. Sprinkle over a little more cheddar/parmesan and bake in oven at 180C / Gas 4 for about 45mins until the top looks nice and done. You can always test the pasta with a table knife if you're worried it's not quite cooked.
Scoff with a crisp green salad and some garlic bread to mop up the last of the sauce.
Leftovers can be chilled and reheated in a microwave for 4mins, but cover it or it'll dry out. Or freeze portions for a rainy day, just defrost before reheating.
