Lasagne - Tilted Forum Project Discussion Community

Joan of Arc · 03-09-2005, 09:43 PM

I made the best lasagne last week. I used my mother's recipe and it was great.

1 large can of whole tomatoes with basil (Hunts)
1 small can of tomato paste (1/2 c water) + some wine (Hunts)
1.5 # or more of ground chuck; some hot sausage
fresh parsley
fresh basil
two small garlic cloves, minced
eggs (2) Mix beaten eggs into ricotta
lasagne noodles (the kind you boil of 15 mins or more)
Ricotta (whole) (same as on the package of noodles)
Mozzerella (sliced) fresh if you can find it (same as on noodle box)
1/4 cup fresh parmesan cheese

Saute garlic with beef/sausage til browned. Squash whole tomatoes and add paste. Add 3/4 c water. Mix in the browned beef and garlic. Add salt and pepper. Simmer for 20 mins.

Layers: Sauce; noodles; ricotta; mozzerella; parmesan cheese; sauce. End with tomato sauce ontop of noodles.

Bake 375 for 40 mins or til very bubbly and all cheeses have melted. Let sit for 15 min before serving. If you make three really full layers in your pan, might want to cover with tinfoil for the 40 mins and then bake 10 mins more w/o foil.

avernus · 03-10-2005, 01:51 AM

That sounds very tasty. I have always used a white sauce (sometimes with cheese) for my lasagne but ricotta and eggs with a layer of mozzerella must be fantastic. It does make it more expensive though.... (I have copied and pasted this recipe for future reference

)

Another layered dish is Moussaka - you fry up some mince lamb and add some garlic and cinnamon and cook for an hour. Then you layer with cooked sliced potatoes and degorged, grilled aubergine (brush with olive oil before grilling). Top with cream cheese mixed with eggs and parmesan, my own personal touch is to add sliced haloumi cheese on top. Bake until bubbling and golden.

Tip from my cookery bible (Leigh's) - fry the beef or lamb a small amount at a time. When brown remove from the pan and add a little liquid (water, stock or wine) - this will remove the meaty bits coated to the bottom of the pan and is a process known as deglacer. Reserve the liquid, or deglacage, and add to the meat with the other ingredients when you bring the meat to a simmer.

angeltek · 03-10-2005, 07:03 AM

I have a little bit of a twist on that. This one is a Vegetarian Cheese lasagna

Sauce:

Crushed tomatoes
Oregano
Sage
Bay Leaf
Salt
Pepper
Garlic Powder

Depending on how many people it's for, add ingrediants to a sauce pot, do to flavour please, that's how I do it. Cook until ready and remove from heat.

Cheese Filling

Ricotta
Eggs
Nutmeg
Spinach (finly chopped)

Mix the container of ricotta with 2 eggs, and add nutmeg (about a tablespoon I think) add a hanfdfull of the chopped spinach. It should look like there is a lot of green streaks in the cheese when your done.

The Rest

Sauce
Cheese mix
Mozzerella
Parmesean

2 or 3 layers of noodles, followed by a thin layer of sauce, followed by a layer of noodles, then a layer of some spinach, followed by a layer of noodles, then a layer of sauce, then a layer of noodles and the cheese filling 1/2), then a layer of noodles, then a lyer of spinach, then a layer of noodles, and a layer of the rest of the cheese, then a layer of noodles, and a layer of sauce. Then layer on the mozzerella, and sprinkle with parmasean cheese.

Cook in the oven a t 350 till the cheese is melted and golden browning on top (not too dark though).

If you have left over cheese mix and noodels

Pour some Sauce thinly over the bottom of a caserole dish
Take some cheese mix, and place a slab of it on a lasagna noodle. Have to about an inch in diamater, and the travel the width of the noodle ad some mozza cheese on top of the slab.. roll the noodle around the slab and place in a caserole dish. Repeat until you have it full. Pour a little bit of sauce overtop, don't completely cover, but do cover about 2/3 of each roll. Cook in the oven for 35 minutes. or until cheese is melty.

I beleive this is called Manicotti.

maleficent · 03-10-2005, 07:07 AM

Quote:

Pour some Sauce thinly over the bottom of a caserole dish
Take some cheese mix, and place a slab of it on a lasagna noodle. Have to about an inch in diamater, and the travel the width of the noodle ad some mozza cheese on top of the slab.. roll the noodle around the slab and place in a caserole dish. Repeat until you have it full. Pour a little bit of sauce overtop, don't completely cover, but do cover about 2/3 of each roll. Cook in the oven for 35 minutes. or until cheese is melty.

I beleive this is called Manicotti.

Manicotti is a specific type of pasta - it's a long pretty big cylindrical noodle, that you stuff with manicotti. I believe that the dish you are describing is Rollatini (I've made it with eggplant instead of noodles)

edmos1 · 03-10-2005, 08:29 AM

What type of white sauce?
My standard recipe is pretty close, I use 1 lb of ground chuck (or cheaper meat if it can be found) and 1 lb of hot italian sausage. I also put a layer of raw spinach leaves, I think it helps tie things together, a bit, but cooks down a lot.

avernus · 03-11-2005, 02:32 AM

Quote:

Originally Posted by edmos1

What type of white sauce?

First I make a roux (there has been some discussion on this!) which is 40g butter, melted then add 40g flour and mix until smooth. Cook for a minute then slowly add the milk a bit at a time, mixing all the while. Finally bring to a low simmer and cook for 5-10 minutes. I might then throw in some parmesan or strong cheddar and seasoning. Pretty boring and simple really.

What is ground chuck?

I love spinach! Eggs florentine is one of my favs but very rich. (My Mum had a go at me about cholesterol the other day)

Blackthorn · 03-13-2005, 05:15 AM

Quote:

Originally Posted by angeltek

I have a little bit of a twist on that. This one is a Vegetarian Cheese lasagna

Sauce:

Crushed tomatoes
Oregano
Sage
Bay Leaf
Salt
Pepper
Garlic Powder

Depending on how many people it's for, add ingrediants to a sauce pot, do to flavour please, that's how I do it. Cook until ready and remove from heat.

Cheese Filling

Ricotta
Eggs
Nutmeg
Spinach (finly chopped)
Portabella mushrooms (sliced thinly - a Blackthorn addition)
Roasted Red Peppers (sliced to lay flatly - a Blackthorn addition)

Mix the container of ricotta with 2 eggs, and add nutmeg (about a tablespoon I think) add a hanfdfull of the chopped spinach. It should look like there is a lot of green streaks in the cheese when your done.

The Rest

Sauce
Cheese mix
Mozzerella
Parmesean

2 or 3 layers of noodles, followed by a thin layer of sauce, followed by a layer of noodles, then a layer of some spinach, followed by a layer of noodles, then a layer of sauce, then a layer of noodles and the cheese filling 1/2), then a layer of noodles, then a lyer of spinach, then a layer of noodles, and a layer of the rest of the cheese, then a layer of noodles, and a layer of sauce. Then layer on the mozzerella, and sprinkle with parmasean cheese.

Cook in the oven a t 350 till the cheese is melted and golden browning on top (not too dark though).

If you have left over cheese mix and noodels

Pour some Sauce thinly over the bottom of a caserole dish
Take some cheese mix, and place a slab of it on a lasagna noodle. Have to about an inch in diamater, and the travel the width of the noodle ad some mozza cheese on top of the slab.. roll the noodle around the slab and place in a caserole dish. Repeat until you have it full. Pour a little bit of sauce overtop, don't completely cover, but do cover about 2/3 of each roll. Cook in the oven for 35 minutes. or until cheese is melty.

I beleive this is called Manicotti.

I made a couple of small additions in the veggie area :-) This really does sound good!

03-09-2005, 09:43 PM	#1 (permalink)
Joan of Arc Tilted	Lasagne I made the best lasagne last week. I used my mother's recipe and it was great. 1 large can of whole tomatoes with basil (Hunts) 1 small can of tomato paste (1/2 c water) + some wine (Hunts) 1.5 # or more of ground chuck; some hot sausage fresh parsley fresh basil two small garlic cloves, minced eggs (2) Mix beaten eggs into ricotta lasagne noodles (the kind you boil of 15 mins or more) Ricotta (whole) (same as on the package of noodles) Mozzerella (sliced) fresh if you can find it (same as on noodle box) 1/4 cup fresh parmesan cheese Saute garlic with beef/sausage til browned. Squash whole tomatoes and add paste. Add 3/4 c water. Mix in the browned beef and garlic. Add salt and pepper. Simmer for 20 mins. Layers: Sauce; noodles; ricotta; mozzerella; parmesan cheese; sauce. End with tomato sauce ontop of noodles. Bake 375 for 40 mins or til very bubbly and all cheeses have melted. Let sit for 15 min before serving. If you make three really full layers in your pan, might want to cover with tinfoil for the 40 mins and then bake 10 mins more w/o foil. __________________ "Insanity and Genius are on the same side of the street"

03-10-2005, 01:51 AM	#2 (permalink)
avernus Crazy Location: Bath, UK	That sounds very tasty. I have always used a white sauce (sometimes with cheese) for my lasagne but ricotta and eggs with a layer of mozzerella must be fantastic. It does make it more expensive though.... (I have copied and pasted this recipe for future reference ) Another layered dish is Moussaka - you fry up some mince lamb and add some garlic and cinnamon and cook for an hour. Then you layer with cooked sliced potatoes and degorged, grilled aubergine (brush with olive oil before grilling). Top with cream cheese mixed with eggs and parmesan, my own personal touch is to add sliced haloumi cheese on top. Bake until bubbling and golden. Tip from my cookery bible (Leigh's) - fry the beef or lamb a small amount at a time. When brown remove from the pan and add a little liquid (water, stock or wine) - this will remove the meaty bits coated to the bottom of the pan and is a process known as deglacer. Reserve the liquid, or deglacage, and add to the meat with the other ingredients when you bring the meat to a simmer.

03-10-2005, 07:03 AM	#3 (permalink)
angeltek Crazy Location: Regina, sk, Canada	I have a little bit of a twist on that. This one is a Vegetarian Cheese lasagna Sauce: Crushed tomatoes Oregano Sage Bay Leaf Salt Pepper Garlic Powder Depending on how many people it's for, add ingrediants to a sauce pot, do to flavour please, that's how I do it. Cook until ready and remove from heat. Cheese Filling Ricotta Eggs Nutmeg Spinach (finly chopped) Mix the container of ricotta with 2 eggs, and add nutmeg (about a tablespoon I think) add a hanfdfull of the chopped spinach. It should look like there is a lot of green streaks in the cheese when your done. The Rest Sauce Cheese mix Mozzerella Parmesean 2 or 3 layers of noodles, followed by a thin layer of sauce, followed by a layer of noodles, then a layer of some spinach, followed by a layer of noodles, then a layer of sauce, then a layer of noodles and the cheese filling 1/2), then a layer of noodles, then a lyer of spinach, then a layer of noodles, and a layer of the rest of the cheese, then a layer of noodles, and a layer of sauce. Then layer on the mozzerella, and sprinkle with parmasean cheese. Cook in the oven a t 350 till the cheese is melted and golden browning on top (not too dark though). If you have left over cheese mix and noodels Pour some Sauce thinly over the bottom of a caserole dish Take some cheese mix, and place a slab of it on a lasagna noodle. Have to about an inch in diamater, and the travel the width of the noodle ad some mozza cheese on top of the slab.. roll the noodle around the slab and place in a caserole dish. Repeat until you have it full. Pour a little bit of sauce overtop, don't completely cover, but do cover about 2/3 of each roll. Cook in the oven for 35 minutes. or until cheese is melty. I beleive this is called Manicotti.

03-10-2005, 08:29 AM	#5 (permalink)
edmos1 Daddy Location: Right next door to Hell	What type of white sauce? My standard recipe is pretty close, I use 1 lb of ground chuck (or cheaper meat if it can be found) and 1 lb of hot italian sausage. I also put a layer of raw spinach leaves, I think it helps tie things together, a bit, but cooks down a lot.