Making Lasagna!

CheshireCat · Post by **CheshireCat** » Fri Aug 04, 2006 9:38 am

Ok, I am being ambitious and making a lasagna tonight. I've never made one. Any great Recepies or hints to make a great one? My roomate's Sister is coming over and I would like to make a good impression. (He's making desert:yh_drool )

minks · Post by **minks** » Fri Aug 04, 2006 9:40 am

CheshireCat wrote: Ok, I am being ambitious and making a lasagna tonight. I've never made one. Any great Recepies or hints to make a great one? My roomate's Sister is coming over and I would like to make a good impression. (He's making desert:yh_drool )

put fresh spinich in it, very yummy

CheshireCat · Post by **CheshireCat** » Fri Aug 04, 2006 9:49 am

Oh, Spinich, that sounds wonderful, I wonder if artichokes would be good?

LilacDragon · Post by **LilacDragon** » Fri Aug 04, 2006 9:52 am

CheshireCat wrote: Oh, Spinich, that sounds wonderful, I wonder if artichokes would be good?

Only if you use LOTS of sauce to hide the taste!:eek:

Bill Sikes · Post by **Bill Sikes** » Fri Aug 04, 2006 9:55 am

CheshireCat wrote: Ok, I am being ambitious and making a lasagna tonight. I've never made one. Any great Recepies or hints to make a great one?

Are you being ambitious enough to start from scratch, or using dried pasta? What

sort of lasagna?

To make a quick'n' easy basic version, use dried pasta sheets, minced beef, a

couple of chopped tomatoes and onions, ground black pepper, and ready-made

bolognese sauce (tomato, maybe with mushrooms). Cook up the onions first,

in butter, add the mince, stir and fry it for five or ten minutes or so, add the

bolognese sauce, simmer it for 10 mins or so. Make up a bechamel sauce, not

too thick. Pour a thin layer into your casserole dish (or whatever you are using),

lay on pasta sheets. Put on bolognese sauce, then more bechamel, and a

sprinkling of grated cheese (any sort with "medium" flavour). Then add more

pasta sheets, continue 'till you've four layers or so. The ultimate layer does not

have pasta on top. Grate some parmesan onto the top, and bake the lot for

about 20 mins. at 180C or thereabouts.

Bill Sikes · Post by **Bill Sikes** » Fri Aug 04, 2006 9:57 am

CheshireCat wrote: Oh, Spinich, that sounds wonderful, I wonder if artichokes

would be good?

IMO something quite ordinary made well is far better than an experiment for

which results are uncertain.

minks · Post by **minks** » Fri Aug 04, 2006 9:57 am

Bill Sikes wrote: Are you being ambitious enough to start from scratch, or using dried pasta? What

sort of lasagna?

To make a quick'n' easy basic version, use dried pasta sheets, minced beef, a

couple of chopped tomatoes and onions, ground black pepper, and ready-made

bolognese sauce (tomato, maybe with mushrooms). Cook up the onions first,

in butter, add the mince, stir and fry it for five or ten minutes or so, add the

bolognese sauce, simmer it for 10 mins or so. Make up a bechamel sauce, not

too thick. Pour a thin layer into your casserole dish (or whatever you are using),

lay on pasta sheets. Put on bolognese sauce, then more bechamel, and a

sprinkling of grated cheese (any sort with "medium" flavour). Then add more

pasta sheets, continue 'till you've four layers or so. The ultimate layer does not

have pasta on top. Grate some parmesan onto the top, and bake the lot for

about 20 mins. at 180C or thereabouts.

I am sooooooooooooooooo hungry now, that sounds heavenly

CheshireCat · Post by **CheshireCat** » Fri Aug 04, 2006 9:59 am

Thanks!

Oh, I am using dried pasta. I'm not THAT ambitious. I'm afraid that would be a disaster if I attempted to make it from scratch.:wah:

ZAP · Post by **ZAP** » Fri Aug 04, 2006 10:03 am

That sounds great Bill. I use the bechamel sauce in moussaka. Yummy!

Edited to give credit to Bill.

Marie5656 · Post by **Marie5656** » Fri Aug 04, 2006 10:31 am

I use three cheeses in mine. Primarily ricotta and then I add some shredded mozzarella and (believe it or not) cottage cheese. If I have some on hand, I sprinkle some parmesian into it. My mom used to add dried parsley to hers.

I also will sometimes use ground sausage instead of, or along with the ground beef as filler. Make sure to put a small layer of sauce between the layers of filling too.

CheshireCat · Post by **CheshireCat** » Fri Aug 04, 2006 10:40 am

I had heard of using cottage cheese. Oh, my pantry is never without Parmesean. MY FAVORITE! Dried parsley? Good idea.

Thanks guys! I am excited bout making supper!:yh_silly

chonsigirl · Post by **chonsigirl** » Fri Aug 04, 2006 10:40 am

I'm getting hungry reading this thread! Bill's sounds like a great one to try!:)

CheshireCat · Post by **CheshireCat** » Fri Aug 04, 2006 11:04 am

Ok, next question. What kind of salad should I servre? I was thinking just a simple green salad with a raspberry vinnegrette.

Sheryl · Post by **Sheryl** » Fri Aug 04, 2006 11:52 am

That would work.

The best lasagna recipe I've ever used was on the back of the lasagna box.

minks · Post by **minks** » Fri Aug 04, 2006 11:55 am

Caesar Salad and garlic toast

minks · Post by **minks** » Fri Aug 04, 2006 11:56 am

Sheryl wrote: That would work.

The best lasagna recipe I've ever used was on the back of the lasagna box.

the one that starts

remove plastic wrap,

preheat oven at 350 degrees???

:-4

Sheryl · Post by **Sheryl** » Fri Aug 04, 2006 11:58 am

minks wrote: the one that starts

remove plastic wrap,

preheat oven at 350 degrees???

:-4

Yeppers.

But I've started using the noodles that you don't have to boil before building your lasagne. So much easier and I don't end up with broken noodles.

CheshireCat · Post by **CheshireCat** » Fri Aug 04, 2006 12:00 pm

minks wrote: Caesar Salad and garlic toast

OOH! Of course the garlic toast. I even have some garlic that we put on the grill a couple of days ago. :-6

minks · Post by **minks** » Fri Aug 04, 2006 12:02 pm

Sheryl wrote: Yeppers.

But I've started using the noodles that you don't have to boil before building your lasagne. So much easier and I don't end up with broken noodles.

aw those great inventions that you just build the lasagna around and bake it all at the same time... I love that.

suzycreamcheese · Post by **suzycreamcheese** » Sun Aug 06, 2006 3:55 am

Ive used artichokes in a bolognese plenty of times, but not in lasagne.

courgettes are nice in lasagne, pine nut kernals, plenty of garlic, red onions,

Generally I think less stuff than in a bolognese though, because you dont need to with the cheese sauce and the amount of pasta in the dish.

Marie5656 · Post by **Marie5656** » Sun Aug 06, 2006 4:58 am

Hey..how did the dinner go??? Fill us in on all the details

CheshireCat · Post by **CheshireCat** » Sun Aug 06, 2006 6:31 am

Hey Ya'll!

Lasagna was great! I used fresh spinach and followed Bill's advice. WONDERFUL!

My next project is Moussaka!:yh_dance