Does anybody knows how to cook Lasagne?

Answer 1

Yes I know how to bake a lasagne. Here's how:
-boil your pasta (lasagne pasta)
-cook your mince meat or meat balls with the pasta sauce
-lay out the pasta on the pan, then spread some pasta sauce, and cheese + any veggies, make another layer with pasta, and spread whatever you want over that layer.
-end the top layer with lots of cheese.

*** thiers different way to layers your lasagne, and you can use whatever ingredients you want.

Answer 2

I usually just use the recipe in the box. Don't bother cooking the noodles though. Just add 1/2 cup extra water.

Also, I have a great crockpot lasagna recipe. Be sure to use the bag for easy cleanup.

Slow Cooker Lasagna
Submitted by: Kim
"This recipe is so easy, you might think that you are doing something wrong. It is delicious!"
Original recipe yield: 10 servings.
Servings:10 (change)

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INGREDIENTS:
1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
1/2 cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

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DIRECTIONS:
In a large skillet over medium heat cook the ground beef, onion, and garlic untill brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorported. Cook untill heated through.
In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
Cover and cook on low heat in slow cooker for 6 to 8 hours.

Answer 3

get a box of lasagne 1familypack of ground meat,1big prego sauce 2packs of mozarella cheese and 1pint of ricotta a stick of butter and a aluminium pan. Then boil the lasagne strips 3 at a time so the wont stick for 10min. While doing this cook ground meat. When meat is done add prego sause.Let it cool off. Now take out the strips and lay them on aluminum foil until it cools. repeat. Grease the pan with butter. lay the strip into the pan, spread prego sauce on the strip.add meat then ricotta. Shredd mozarella cheese.add cheese, then lay a strip on top. add sauce, then ricotta,then cheese cover with strip then repeat.(sauce,meat,ricotta,cheese,then top- then sauce ricotta,cheese, then top) when last layer add sauce and alot of cheese.) You should take time doing this so that it could come out just right.

Answer 4

Mexican Lasagna

Ingredients

(6 servings)

1 1/2 lb Ground chuck
1 ts Salt
1 c Cottage cheese
10 oz Tortilla chips, crushed
1 sm Onion, chopped
4 oz Green chiles
1 c Sour cream
24 oz Tomato sauce
1/2 lb Cheddar cheese, grated
4 oz Slice black olives
1/4 ts Garlic powder


Instructions

Servings: 6
Preheat oven to 350 deg. Combine sour cream, cottage cheese, garlic powder and green chiles and set aside. Brown Meat and onions. Add tomato sauce, olives and salt. Layer in greased cassarole -- tortilla chips, matm sour cream mixture and cheese. Bake 20 -30 min. until hot and bubbly.

Answer 5

Yes. Here is how I do mine. Brown your meat with seasonings. I use 1/2 pound hamburger and 1/2 pound Italian sausage and some onion. Boil your noddles til soft. I put a little ricotta cheese and a little cottage cheese in my sauce and simmer it til hot. I then layer sauce first, noddles, meat, sauce, shredded mozzarella, and pepperoni. I do 2 to 3 layers with the last layer being mozzarella cheese. Bake in oven to hot and bubbly. 350 degree about 45 min.

Answer 6

Ingredients,2 lbs hamburger, cottage cheese, mozzarella and cheddar cheese, 1 package noodles. spaghetti sauce and Parmesan cheese Fry up the hamburger, add it to the sauce, and set aside. Boil noodles for 10 minutes. Get a cake pan, put a little sauce on bottom, then a layer of noodles,hamburger sauce,cottage cheese, Parmesan cheese, then your Cheddar and moral cheese. Keep layering until the top layer. on the top layer just put hamburger sauce. Put in preheated oven at 350 degrees. After 25 minutes add mozzarella and cheddar cheese on top. remove from oven when melted on top.

Answer 7

go online and check.tehy have great recpies there!

one of the BEST dishes in the world. lasagne

i could eat it forever

Answer 8

Lasagne

Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 35 minutes
Yield: 6 servings

3 1/2 to 4 cups unbleached all-purpose flour, plus 1/2 cup for dusting the work surface
4 extra-large eggs
6 ounces frozen chopped spinach, defrosted and squeezed very dry and chopped very fine
1/2 teaspoon extra-virgin olive oil
1 recipe ragu Bolognese, recipe follows
8 ounces Parmigiano-Reggiano, for grating
1 recipe bechamel sauce, recipe follows

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, spinach, and the olive oil. Using a fork, beat together the spinach, eggs, and oil, and begin to incorporate the flour, starting with the inner rim of the well.
As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Divide the dough into 3 equal portions and roll each out to the thinnest setting on a pasta rolling machine.

Bring about 6 quarts of water to a boil and add 2 tablespoons salt. Set up an ice bath next to the stove top. Using a sharp knife, carefully cut the pasta into 20 (5-inch squares) and drop into the boiling water. Cook 1 minute, until tender. Drain well and refresh in the ice bath. Once cooled, drain the pasta squares on towels and set aside.

Preheat the oven to 375 degrees F.

In a brownie pan, assemble the lasagne, beginning with a layer of ragu, a sprinkling of grated Parmigiano, a layer of pasta, a layer of bechamel, and then again a layer of ragu, a sprinkling of grated Parmigiano etc. until all sauce and pasta are used up. The top layer should be pasta with bechamel over it. Top the lasagne with grated Parmigiano-Reggiano and bake in the oven until the edges are browned and the sauces are bubbling, about 45 minutes to 1 hour.

Remove and allow to cool for at least 20 minutes before serving with a dusting of Pasrnigiano.


Bolognese Sauce (Ragu Bolognese):
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 carrot, scraped and finely chopped
5 cloves garlic, sliced
1 pound ground veal
1 pound ground pork
1/2 pound ground beef
1/4 pound pancetta, minced
1/2 cup milk
1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices
1 cup dry white wine
Salt and pepper


In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat.
Yield: 6 1/2 cups, about 10 to 12 servings


Besciamella (Bechamel Sauce):
5 tablespoons butter
4 tablespoons flour
3 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg


In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
Yield: 3 cups

Answer 9

Several recipes for lasagna at the website below.

Answer 10

yeah buy th efrozen kind and through it in the oven. Hey its simple and quick