Anyone have an easy recipe for Lasagne. I make my own sauce and always have alot left over. I was thinking of trying to make my own. Dont have a clue as to what chesses I need.
Homemade sauce sounds wonderful! I cheat when I make my lasagna but because I am known for making things from scratch everyone just assumes! Here is what I do... First of all I do not boil my noodles. I mix cottage cheese, parmesan cheese, mozzerella cheese, parsley flakes and 2 beaten eggs together. I start with noodles on the bottom and layer to the top of the pan. Ending with sauce. Bake about 1 hour at 400. Then I add a thick layer of mozzerella cheese right when I take it out of the oven. This way it melts but does not burn. I hope this helps!
I do mine real easy boil my noodles then cool under cold water put a layer of noodles in pan then my sauce(hamburger top with moz. cheese keep repeating finish with sauce bake on 350 oven for 1 hour take out and put mozzerella cheese put back in oven till it melts approx. 5 min. take out let rest for at least 5 min. everyone loves it. but DH and DD's think I am the best cook in the world(lol)
Lasagna is our traditional Thanksgiving dinner. My layers are: noodles/ jarred sauce and hamburger/ mozzarella/ sauted onions, peppers and mushrooms, black olives/ ricotta cheese mixed with egg and parmesian/ repeat. Top layer is sauce topped with mozzarella and parmesan. Served with spinach salad and followed by something chocolate.
Yes i use my leftover spag sauce also....for a family of 4(two kids) I use the square alumian pan's that you can throw away . In a bowl i mix phili cheese ,Ricotta cheese, some parmasean,some cottage cheese. In another bowl grate up some mozzarella cheese and a little cheddar cheese. Black forest ham slices,spinach leaves alittle. Non cooked lasagne noodles ...ready for the oven... (read box) starting with sauce I layer each and end up with cheese on top....I usually freeze one or two and cook it from frozen...covered.... at 350 for a hour and a half remove cover last 15 minutes until middle is hot and then let it sit for 10 minutes before cutting... If I am cooking it right away I'll put some sausage and sometime pepperoni slices in also....omg I am hungry !! I have also did this the fast way and used macaroni noodles and layered it in a cassarole dish .used whatever I had in the fridge..cheese wise...kids loved that also... Edit to say ...my veggie friend uses a plain tomato base sauce and lots of veggies sliced thin and cheese...really good also...sometimes she'll saute the veggies first a little in garlic...
I don't cook my noodles, either. I just layer noodles, sauce, ricotta mixed with an egg, and cheese until I'm done, then put on a final layer of cheese. Sometimes I throw various veggies in with my sauce: grated & drained zucchini, spinach, bell peppers. Ricotta spreads easiest on top of noodles. I do just 1 layer so it's a thick layer. I recently made a polenta lasagna where I used layers of polenta instead of noodles. YUMMY!! I made Mexican "lasagna" sometimes, using Tex-Mex ingredients and tortillas as the layer separaters. Think ground meat, chopped chicken, salsa, black beans, corn, tomatillos,rice, cheese, refried beans... anything! These types of layered dishes are great ways to get rid of leftovers. I typically make up 2 at a time and throw one in the freezer.
Hi there, It's really easy as the others say but I like it made with sheets of pasta rather than noodles and more like the Italians do it. You can use all sorts of fillings. When I had my restaurant one of the favourite dishes was a Oven-roasted Mixed Vegetable Lasagne. You chop up aubergines, courgettes,red or sweet ,onions,acorn squash and tomatoes and scallions (plus anything else you want to use up or have a glut of in the garden). Put the chunks of vegetables in a shallow baking dish or baking tray; they need to be one layer so they cook right through. Sprinkle with salt & pepper, oregano,thyme,rosemary, then dribble a little olive oil over & turn the veg over in it. Don't put much oil in as you don't want them fried but roasted! Put them in a moderately hot oven and cook till they are soft inside and crisp outside. You can do this the night before if you are using the oven to cook supper. Then you put a layer of the cooked veg in the bottom of your oven-proof serving dish, then a layer of bechamel sauce followed by a layer of grated cheese The cheese can be any strong tasting type I use up all the odds & ends which I store in the freezer, cover all this with sheets of pasta one layer thick. Then put in another layer of veggies, more sauce and cheese, more pasta. You need at least 3 layers but it can be a lot deeper. Finish with a pasta layer which needs to come to the edges of the dish, Then brush with a little more oil or butter and sprinkle a little more cheese on top. Now put it in the oven to heat right through, this depends on how thick you have made it. In the UK We can buy Fresh Pasta & a kind which doesn't need pre-cooking and then the traditional Dried Pasta, I don't know what you have so read the instructions on the packet. I also make variations where I add cooked chicken (leftovers?) or fish which I add into the vegetable layers. It really is delicious and freezes really well. I HOPE YOU WILL TRY IT and ENJOY !!
Hi! IT's me again! I forgot to say that instead of pasta sometimes the Italians use pancakes instead of pasta' Now these are not like your pancakes but large thin crepes. This is really delicious---the best of all to me. Bye again. I'll try to shut up for a while but cooking is one of my passions alongside my babies out in their coops!!
