lasagna recipe

Anyone got any good lasagna recipes? Have tried to make my own with ragu sauce but it just ended up tasting like spagetthi bollognaise!

found this on the internet.....

Ingredients:
500 grams lean ground beef
1 large onion, chopped
2 tbs olive oil
2 cloves garlic, peeled and chopped
454 grams can Italian tomatoes, chopped
1 tablespoon tomato puree
Seasoning
200 grams uncooked dried lasagna
75 grams mozzarella, sliced
50 grams Romana or Parmesan cheese, grated


Directions:

Fry the onion in the olive oil until transparent, then add the beef, continuing to fry and stir the meat to break it up. Add the garlic. Keep on a high heat until all the meat has browned and any juices have reduced significantly. Add the tomatoes and puree, bring to the boil again, then simmer gently, stirring occasionally, for around 45 minutes. Add a little water if the mixture begins to stick on the pan. It should end with a loose but rich consistency.

Take a large, square flattish ovenproof dish which can take around 2 litres. Make a thin layer of the meat mixture across the base, then a layer of the dried pasta, then meat, and alternate until the final layer is one of the meat sauce. Lay slices of mozzarella across the top, and sprinkle with the grated Parmesan. Cover the dish and bake at 175C for 25 minutes, uncover, and brown at 225C for 10 minutes.

mmm, i make great lasagne but never follow a recipe generaly the meat filling is made of

(You can put all this in together at the same time and simmer till beef cooked)
450g beef mince
2 garlic cloves
1 onion
1 small tin tomato puree
1 tin chopped tomatoes
few dashes each of worcester sauce, tabasco and soy sauce
load of mixed herbs and beef stock cube
crushed black pepper (loads) then cook til ready ( i tend to make it the day before as it gets tastier the day after.

the bechemel sauce (white sauce) is

1 wooden spoonful of flora melt in pan
then add flour bit at a time til it goes to a paste...
stir in bit of milk and keep adding as you stir so it doesnt go lumpy..

(if it does just use leccy whisk to beat them out)

keep adding ingredients till you have enough sauce
then add massive handful of chees and crushed black pepper and bit of salt...

should taste yummy by now

then layer up as
1 beef layer
pasta ( you can get lasagne sheets that you dont need to soak)
beef
pasta
thin beef layer and top with cheesy sauce

and cook for 30 mins...

serve with garlic bread
and LARGE bottle of red wine!!

Alex
xx

I`m feeling very hungry now!!!! You can now add chopped bacon to the meat mix for a little extra flavour.

oh yum, when am i coming over to yours for tea then?

when you next in preston???

I'm a veggie, but reckon the principle's the same. The bechamel sauce is the main difference between lasagne and bolognese, and I've always done multiple layers of that too. I do my bechamel with a matchbox-worth of butter, enough flour to make a paste, a bayleaf, loads of nutmeg and about a pint of milk (or a wee bit more). Then layers as follows:

Veggie sauce (or meat in your case)
Bechamel
Lasagne
Veggie sauce
Bechamel
Lasagne
Bechamel
Cheese (mixture of mozarella and parmesan)

Yum-yum!

I think its always best made the day before.

jeanette

Im sure that lasagna recipe is worth travelling from the west midlands for eh?

Blimey - what a performance! Life's too short, or I'm too old, one of the two:

One large jar Dolmio Extra Spicy Bolognese Sauce
Regular jar Dolmio White Lasagne Sauce
Lasagne sheets
Mince
Mushrooms
Black pepper

Fry off the mince and mush. Add Bolognese sauce and black pepper and simmer for one hour. Then layer:

Meat sauce
Lasagne sheets
White Sauce
Meat sauce
Lasagne sheets
White Sauce
Meat sauce
Lasagne sheets
White Sauce

Top off with grated Mozzarella.

In the oven at 190 for 40 minutes.

Scoff with garlic bread

Yum!

1lb lean beef mince
Onion finely chopped
2 cloves of garlic
tin of chopped tomatoes with herbs
small amount of tomato puree
Worcester sauce
beef oxo cube
dash of red wine
olive oil
Pre cooked lasange sheets

White sauce

1pint of milk
2oz of butter/marg
2oz plain flour

Cook beef, onions and garlic in the olive oil until the onions are soft. Add crumbled oxo cube, red wine and worcester sauce. Add tin of tomatoes and half fill the tin and add that too then add tomato puree.

Make the sauce by melting butter, then mixing in the flour. Cook for a few mins, then add the milk slowly, a bit at a time. I cheat and pour in all of the milk and allow the butter to melt in it. Once it's melted, I then add the flour and whisk like mad. Once it's all dissolved, I stir it until it thickens.

Make lasagne up by adding layers of meat sauce and lasagne sheets. The final layer is the white sauce, topped with grated parmesan and cheddar cheese.

Enjoy!!!