Lasagne - how to make with a bit of difference?

Question

Making Lasagne for a few friends and want to make it a bit more interesting than just the jars of stuff (although this is what i will be using) Any ideas of other ingredients to put into it to jazz it up a bit.

Answer 1

Saute some nice fresh veg to go in too - I recommend aubergine, bell pepper, shallots and garlic. Add some fresh herbs too - basil, rosemary, sage, oregano - they're all nice.

Why not have a shot at making it from scratch anyway, it's not too difficult (ok, maybe use ready made lasagne sheets!) All you need to do is fry up your veggies and meat if you're using it, then add either some diced tomatoes or tomato passata, you can then add some sundried tomatoes and balsamic vinegar for a little extra kick as well.

Cheese sauce is dead easy to make: melt 50g butter, stir in 50 g flour, then slowly add 500-600 mls of milk (go very slowly and keep stirring it as you start adding milk to stop it getting lumpy). Then just toss in as much grated cheese as you like, keeping it on a low heat until it's all melted together and as thick as you want it.
Alternatively, if cheese sauce is too much of a faff, try layering your red sauce with ricotta cheese instead, makes a nice change in consistency.

Bon appetit!

Answer 2

There is nothing wrong with using a ready made sauce - a lot of them are very good and it gives you more time to test the wine and create a dessert. It doesn't have to be 'interesting' to be enjoyable and a conversational piece but there are a few things that I think are essential in making a lasagne 'to die for'. Don't skimp on the minced beef! Use steak mince, make sure the white sauce is not too thick (the consistency of single cream) and use gruyere for the cheese layer (more than is suggested). There should be 3 layers which I always remember as MP's cheese; meat, pasta, sauce, cheese followed by a final layer of meat sauce and a sprinkling of parmesan. One other thing, always cook the pasta for about 8 minutes first even if the recipe tells you that you don't have to.
I'm sure you won't be disappointed if you follow my advice. Hope it all goes well.

Answer 3

Instead of noodles use zucchini sliced the long way. You don't have to cook the zucchini first and just layer it exactly as you would your noodles with the cheeses and sauces.
Then get some fabulous breads from a local bakery and tell people you used the zucchini so that they could enjoy the breads guilt free (no carb overload) By the way, I defy you to try and taste the difference!!
Get a really great Organic sauce, some of them taste SO homemade!
Ricotta cheese and cottage cheese blended together is nice for the choice of cheeses,too.

Have a great party!

Answer 4

Why use the jars at all? I make my own pasta, but you don't have to go that far. Make a tomato sauce with onions, garlic, herbs and tinned tomatoes; add mushrooms, courgettes or broccoli and/ or spinach until tender. Make a cheese sauce. Layer the sauces and the pasta and top with grated parmesan. Bake until browning. The more veg the better.

Answer 5

Firstly use spinach lasagne, when you do your layers, firstly place a sheet of lasagne, then sauce, layer of fresh spinach, layer of cheese sauce, repaeat twice. It is so easy and much healthier to make your own sauce, however if you insist on using a jar, add some red wine, oregano, crushed garlic and freshly ground black pepper.

Answer 6

Crockpot Lasagna


This easy crockpot lasagna recipe is made with lean ground beef and cottage cheese.
INGREDIENTS:
1 lb. lean ground beef
1/2 cup chopped onion
1 small clove garlic, minced
2 cans (15 ounces each) tomato sauce
1 can (6 ounces) tomato paste
1 to 1 1/2 teaspoon salt
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil
12 oz. carton cottage cheese
1/4 to 1/2 cup grated Parmesan cheese
12 oz. lasagna noodles, uncooked, broken into small pieces
8 to 12 oz. shredded mozzarella cheese
PREPARATION:
Brown ground beef and onion in skillet; drain off excess fat. Add garlic, tomato sauce, tomato paste, salt and oregano and basil. Cook long enough to heat thoroughly.
Spoon a layer of meat sauce onto the bottom of the slow cooker.

Add a double layer of broken lasagna noodles and top with a layer of the cheeses. Repeat with sauce, noodles and cheeses until all are used up.
enjoy

Answer 7

My wonderful Italian mum makes this smashing vegetarian version.
Ditch the tomato sauce and the meat, and just layer the pasta sheets with freshly-made thick white sauce and a few teaspoons of green pesto, topped with grated parmesan. Trust me, you'll never eat lasagna in any other way!

Answer 8

Hi make your sauce from scratch, get a few tinned of plum tomatoes, dried herbs and garlic powder. Cut up a few onions cook these till soft then. Blend the tomatoes and bring to the boil add the dried herbs and garlic then add the mince. Then do what you do as normal. Then make your own white sauce using flour butter and milk bring to the boil and then add loads of grated chedder cheese and apply to the top and add more greated cheed to the top then brown it off.

Answer 9

I have to agree and disagree with Liane. Chopped spinach is great, but not everyone likes mushrooms. Also try some peppers, adds both colour and flavour. And don't forget the red wine, and nice Shiraz or Sangiovese should go well. Enjoy!!

Answer 10

Use several types of cheeses in the mixture such as parmasion, asago, mozzarella, ricotta. On top put a nice layer of mozzarella and also top with slices pepperoni and/or sausage...and don't make fun of my spelling!