Moonbird Posted October 30, 2006 Share Posted October 30, 2006 I have shamed myself by buying the ready made sauce's (in my defence i am not very well ), i now cannot bring myself to use them. Someone please share a good recipe and save me from my laziness Link to comment Share on other sites More sharing options...
LHarman Posted October 30, 2006 Share Posted October 30, 2006 1lb good minced beef 1 large or a couple of medium onions(pref red ones) chestnut mushrooms loads of garlic(chopped finely or crushed) 1 big jar of passata (plain, not with anything added) loads of basil salt(not too much) freshly ground black pepper 1 beef oxo cube lasagne sheets 1 pint milk knob of butter cornflour nice tasty cheese chop onions, mushrooms. fry with mince, add herbs, garlic, seasonings,stock cube, when cooked through, add passata, simmer till reduced a little. for the sauce,you can do the easy one that I do(not the betchemel style, this ones easier, and is a bit lighter on the calories!) put a little of the milk in a cup, the rest in a pan.heat the milk in the pan gently, add knob of butter, stir.mix cornflour( about a tablesoon or so with the milk in the cup, when milk in pan is starting to bubble round edges, pour in cornflour mix and stir quickly till smooth, ad a little salt and pepper to taste,oe cheese if you want a cheesy sauce, you should have a lump free easy peasy sauce(easier than doing a roux) layer meat/sauce/lasagne sheets in a large ovenproof dish, the last layers being, lasagne-sauce-cheese , and a bit of basil and black pepper bake till cheese melts and lasagne is thoroughly cooked through, 30 mins or so(ish), best if made one day, left in fridge and cooked the next.... yummy hope you understand this ramble, its a very easy version, and the sauce is a bit of a cheat,but it always goes down very well when i do it good luck! Link to comment Share on other sites More sharing options...
taxman Posted October 30, 2006 Share Posted October 30, 2006 I do similar but without the Mushrooms, salt, passata and cornflour. I just make a standard bolognese sauce using the above but a tin of tomatos and tomato puree rather than the pasatta For the cheese sauce I've never had a problem doing it by making a roux. Just throw some butter/marg into a small saucepan, stir with a wooden spoon until a roux or paste develops then gradually add the milk and cheese until the right consistancy / flavour is reached. Any homemade Lasagne is infinately better than shop bought muck. My friend makes a vegie Lasagne which is just sublime as well Link to comment Share on other sites More sharing options...
owdlad Posted October 30, 2006 Share Posted October 30, 2006 Any homemade Lasagne is infinately better than shop bought muck. My friend makes a vegie Lasagne which is just sublime as well I agree with your first comment, and can you get your riend to pass on the Veggie menu, because that's one that I can't get right. Link to comment Share on other sites More sharing options...
LHarman Posted October 30, 2006 Share Posted October 30, 2006 roux is far better, i agree, but the cheats sauce works fine too, not as rich, but its still ok, for my veggie version, i use red and yellow peppers, courgette, onion,sweetcorn, carrots, and anything thats hanging around in the fridge really,chopped really small, were all mega carnivores in our house, but we all love the veggie one too, Ive never had a shop bought lasagne, its just as easy to make it yourself, I do like to make it with tinned cherry tomatoes too, depends whats in the cupboard.. mmmmmm.... lasagne.... Link to comment Share on other sites More sharing options...
sTaGeWaLkEr Posted October 30, 2006 Share Posted October 30, 2006 For the cheese sauce I've never had a problem doing it by making a roux. Just throw some butter/marg into a small saucepan, stir with a wooden spoon until a roux or paste develops then gradually add the milk and cheese until the right consistancy / flavour is reached. A roux is the best base for a sauce, I agree, but don't forget to 'cook them out' for a while after reaching the desired consistency - anything up to half an hour - otherwise the uncooked flour will ensure your sauce tastes bitter Also, don't make the sauce too runny - lasagne shouldn't 'flop' when it's cut - it should hold together reasonably well. All my years of training didn't go to waste after all ey? Link to comment Share on other sites More sharing options...
nick2 Posted October 30, 2006 Share Posted October 30, 2006 I use the Delia all-in-one method for white sauce, it's the same ingredients as you woudl use for a roux sauce, but less arsing about. Put milk, flour, butter in pan, heat, keep whisking, it turns into white sauce, cook-out the flour. It tastes exactly the same as using a roux. I also add mozarella to each layer, it helps hold it together and I never eat a lasagne on the day I make it, I always leave it in the fridge for a couple of days then re-heat it, the taste is much better and it holds it's shape better, chilli is better left a coupe of days too. Link to comment Share on other sites More sharing options...
taxman Posted October 30, 2006 Share Posted October 30, 2006 This thread has made up my mind what I'm having for tea tonight. I'm going to have a go at trying to replicate my mate's veggie Lasagne Link to comment Share on other sites More sharing options...
Tricky Posted October 30, 2006 Share Posted October 30, 2006 ....and I never eat a lasagne on the day I make it, I always leave it in the fridge for a couple of days then re-heat it, the taste is much better and it holds it's shape better, chilli is better left a coupe of days too. How can you not eat lasagne when you've made it? Is it a form of masochism? I agree about the chilli though, it's always better when reheated. What I want to know is how do you stop the sauce mixing in with the meat and creating a reddy-browny-grey goo? Link to comment Share on other sites More sharing options...
LHarman Posted October 30, 2006 Share Posted October 30, 2006 How can you not eat lasagne when you've made it? Is it a form of masochism? I agree about the chilli though, it's always better when reheated. What I want to know is how do you stop the sauce mixing in with the meat and creating a reddy-browny-grey goo? mmmmmm..... ready-brown-grey goo..... Ive got a huge rib of beef joint for tonights tea(fresh from farm), but methinks I too shall be making a lasagne for tonights tea Link to comment Share on other sites More sharing options...
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