My Lasagna

[Spie]

This is my Italian Grandmother's recipe, passed down to my Mother. I haven't attempted it before because my Mother's Lasagna is simply the best I have ever tasted by a country mile. So today, I attempted to create the same magical dish.

It's a very relaxed dish to make as timings are not critical. It's all about correct seasoning and flavour of the tomato sauce and a smooth creamy bechamel. My bechamel could have been a tad smoother but it didn't have any effect on the end result.

Ready to assemble with all ingredients to hand.

Spreading the bechamel. I probably used a little too much.

Ready to go into the oven.

40 minutes later it's ready.

The end result. I'm so pleased that it was delicious

Yes, I'd make a few changes next time - one additional layer, increase tomato sauce to bechamel ratio, reduce mozzarella - but for a first attempt I'm very pleased indeed. The best bit is that there's still half left for tomorrow

 

[ThundyCat]

Love lasagne.

I agree with adding more sauce as it does look a little dry. Good effort though considering it is your first attempt at making one.

 

[Fusion]

Looks great, I could eat that right now! Homemade cannelloni is awesome too.

 

[Jonny69]

You can't put things like that up and not share the recipe. Boooo, hissssss

 

[DirtyJester]

Best bit is tomorrow, it always tastes better !

Oh forgot to add, love the way you broke off the pasta sheet edges Quite partial to a game of pasta roulette myself

 

[Andr3w]

Looks rather tasty

 

[lookitsjonno]

You can't put things like that up and not share the recipe. Boooo, hissssss

totally agree, wheres the recipe

 

[DirtyJester]

totally agree, wheres the recipe

There's a clue in in his Italian Grandmother's recipe ....

 

[Hairybudda]

We need more details on whats going on in the dish! The bechemel sauce is hella thick, sometimes that works, I'm mostly interested in the meat sauce though, you doing it right with milk, good tomatoes and multiple meats?

 

[Spie]

We need more details on whats going on in the dish! The bechemel sauce is hella thick, sometimes that works, I'm mostly interested in the meat sauce though, you doing it right with milk, good tomatoes and multiple meats?

Firstly, there is no "correct" Lasagna recipe. Every region and family in Italy has their own version. I'd love to share it with you, but I feel quite protective over it as it was my Grandmother's recipe. Sorry

The bechamel sauce is thick because it has cooled. This isn't an issue as it heats up very quickly in the oven. I used tinned tomatoes, as everyone does in Italy, when the quality of fresh tomatoes cannot be guaranteed, ie out of season. No milk and just beef in the tomato sauce.

It looks a little dry but actually it wasn't. Really looking forward to the last 1/2 today

 

[bsoltan]

What is the beaten egg for?

It doesn't look like there was enough tomato sauce to reach the edges, did it end up a bit crispy?

I made the mistake of layering it wrong once and ended up with an entire layer of cirspy pasta on the top. >_<

 

[Spie]

Beaten egg is a "special addition".

The only crispy bits were in the corners, but yes, next time I will make more sauce.

 

[ThundyCat]

Beaten egg is a "special addition".

Ah part of your Grandmothers secret recipe eh?

 

[Spie]

... and then it was gone. Actually tasted at least as good cold

 

[Hyburnate]

ewww cold lasagne

 

[Glaucus]

God that looks great, haven't had a lasagne for ages, you have me drooling.

I like the dryer versions. It's tv dinners that have made the wet lasagne popular. Should be able to cut it and for it to stand up.

As others said recipes please.

 

[Hyburnate]

God that looks great, haven't had a lasagne for ages, you have me drooling.

I like the dryer versions. It's tv dinners that have made the wet lasagne popular. Should be able to cut it and for it to stand up.

As others said recipes please.

Ahhha true, you wouldn't be happy if you got it slopped over your plate would ya? xD

 

[Jokester]

God that looks great, haven't had a lasagne for ages, you have me drooling.

I like the dryer versions. It's tv dinners that have made the wet lasagne popular. Should be able to cut it and for it to stand up.

As others said recipes please.

Yeah, have to agree with you there, much prefer a lasagna you can cut without need to spoon it out of a bowl. Also it always tastes better the second day, guess it must marinate or something.

 

[Glaucus]

. Also it always tastes better the second day, guess it must marinate or something.

Oh god year, all stews, curries, tomatoe based meat sauces, all taste better after a day or two.
One of the biggest improvements for me is chilli, omg so much better the next day.

 

[Raymond Lin]

What about the sauce and the mince, and the making of the béchamel? Those are the parts that is important, the layering bit is almost redundant.

I want to see the making of those sauces dammit lol