Making my own lasagne???

Question

How do I do it?????????????

Answer 1

HOMEMADE LASAGNE

1 - 1 1/2 lbs. ground beef
3/4 c. chopped onion
2 tbsp. olive oil or salad oil
1 (16 oz.) can tomatoes
1 (12 oz.) can tomato paste
2 c. water
2 tsp. salt
2 tsp. sugar
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. oregano leaves
6-8 lasagne noodles
1 lb. (16 oz.) Ricotta or cottage cheese
8 oz. Mozzarella cheese, shredded or thinly sliced
1 c. grated Parmesan cheese

Lightly brown beef and onion in oil. Drain. Add tomatoes (chopped), tomato paste, water, parsley, salt, sugar, garlic powder, pepper, and oregano. Simmer, uncovered, on low; stir occasionally 20-30 minutes. Meanwhile, cook lasagne as directed; drain. In 13 x 9 x 2 inch baking pan, spread 1 cup sauce. Make alternate layers of lasagne, sauce, Ricotta, Mozzarella, and Parmesan, ending with sauce, Mozzarella, and Parmesan. Bake at 350 degrees for 40-50 minutes until lightly browned and bubbling. Allow to stand 15 minutes. Makes 6-8 servings. Recipe may be doubled. Freezes well. Great for get-togethers and parties.

Answer 2

Buy lasagne which says 'no pre-cooking required' as this is some much easier.

Brown off mince and fry chopped onions and garlic, then drain off the excess fat. Add tin of chopped tomatoes and a carton of tomato passata, some oregano, a quality stock cube, a teaspoon of sugar (and peas if you want). Cook this sauce for a good while on a lowish heat - say at least 40 mins.

Buy packet cheese sauces - Colemans or Schwartz are the best - try Four Cheese sauce for a lighter taste. Make these up according to the packet. You can use a plain white sauce if you are able to make it or use a readymade lasagne white sauce like Dolmio but it tastes better the first way.

Using a nice big lasagne dish, spread some of the meat sauce on the bottom to stop it sticking. Add the lasagne sheets to cover over the meat sauce without overlapping and without leaving any gaps. Then alternate between meat sauce and pasta sheets, sprinkling parmesan or mozzarella or cheddar in between. For the final layer, put pasta sheets over the top of the last meat layer then pour over your white sauce. Sprinkle parmesan or mozarella or whatever over the top and then bake in the oven for about 30 - 40 mins or stick a fork in to test it is cooked.

It is best to leave it to stand for about 5 mins as this will make it less sloppy when you serve it up. Try not to use too runny a meat sauce as this makes it really sloppy.

You can also add some chopped ham and/or diced boiled eggs int between the layers. Or alternatively, instead of meat sauce use a veggie one or cook some chicken and broccoli in a creamy sauce.

Answer 3

get your mince and brown it up. (You can add some garlic powder and salt and pepper and italian seasoning if you like)
get ricotta cheese and red lasagne sauce. Add the lasagne sauce to the browned mince( I use veggie mince, but you can use either) Some people say you need to boil the noodles first, but if you do watch that they don't stick! other wise layer the noodles with the mince then the ricotta cheese then some mozzarella and parmesean, keep layering until you reach the top of your dish or you run out of ingrdients. Bake for about 40-45 minutes, but make sure the top doesnt get too dark ;)

Answer 4

Oh please! Here's a much easier way:

Cook about 6 lasagne noodles (8x8 pan)
or 9 for an 13x8 pan according to the package directions
brown about 1/2 lb of ground beef or Italian sausage
I prefer the taste of the Italian sausage
buy a jar of your favorite red pasta sauce
buy a bag of shredded mozzerala (can't spell)
and another bag of monterey jack
buy a small tub of ricotta cheese (or cottage cheese if you're on
a tight budget)

Start with covering the bottom of the baking dish with a thin layer of sauce. Then lay out single layer of lasagne noodles (you might have to cut them in half for the 8x8 pan). Then spread out ricotta (cottage) cheese (not all of it, we're going to do this again). put about half of the browned meat then put more sauce. Now, shredded cheeses. Then another layer of noodles and repeat the process. After you put down your 3rd layer of noodles spread a thin layer of the sauce over the top and smother with shredded cheeses. (You may not use all the sauce, so freeze the remainder in the same jar it came in and thaw it out the next time you want some quick spaghetti.) Heat in 350 degree oven until cheese melts (no reason to cover it everything is cooked and it won't dry out in this time)

Serve with a nice red wine and a salad.

Answer 5

any of the above really but the key to a really tasty one is the time you give it. If you cook off your bolognese wether veg or meat, and I agreee with the cook in sauce, ragu is excellent (add extra onions yourself) but leave it to simmer for about half an hour to an hour before building it with the pasta sheets and cheese sauce (again ragu ready made is good), cook slowly on about 150 degrees and you will have the perfect lasagne. Its about the time it takes to get the flavours together. Enjoy.

Answer 6

all i do is buy the pre packed dry lasagne sheets. gently cook some vegetables, onion, mushrooms, peppers,tomatoes( i dont like meat , but you would cook off your mince aswell) after its all softened up mix it together with a tomato sauce(i just use jars of pasta tomato sauce or something similar) make a cheese sauce(basically just milk, grated cheese and cornflour) then layer it up, line dish with lasagne sheets add a layer of tomato mixture, layer of cheese sauce then more lasagne sheets, keep going like that , then for final layer just sprinkle extra grated cheese over the top and cook in medium oven for about 20 minutes

Answer 7

Meat Sauce -

2lb Lean Minced beef
tin of tomatoes
As much as you like garlic Puree or fresh
basil dried or fresh (As much as you like)
Majoram 1tspoon of
tyne 1 tspn of or replace the herbs with 1 tablespoon of Mixed herbs
1lrg onion
Tomatoes puree (1desertspoon full)
Fresh or dried sheets of lasagne pasta
Knorr minestrone soup mix its dried and makes 1.5pints

Cheese Sauce -
1lb of mature cheddar cheese
1tspn of dried english mustard - yellow
5oz of butter
cornflour
milk Thers no weight i say later why!
Paprika (mild) pinch of
Ground black pepper

1. Place soup on to boil and simmer
2. Fry off the minced beef. it will release enough fat
2. Chop the onions finely, add to pan, stirring all the time
3. Add tin of toms, tom puree, garlic and your herbs
4. Once soup has simmered for 5 minutes add approx half to the pan
5. simmer the mixure for 20 minutes you may want to add more soup if mixture has absorbed it. i usually have a mug left over
6. Have a taste you may want more herbs it's all about personal taste

Cheese Sauce

1. have a whisk handy and grate all your cheese
2. add butter to a seperate pan and melt, DONT burn it
3. add mustard powder, bit of black pepper and cornflour and stir with wisk until you have a semi formed lump
3. keep whisking, your now making a roux sauce! stir about half a pint of milk first, keep stirring, bring to a bubble don't boil it, if sauce is thick add some more milk until you have medium thickness sauce NOT RUNNY
4. Add your cheese saving enough to sprinkle on top

MAKING YOUR LASAGNE

Take a pyrex dish with a 5inch depth

1.Spoon in mince to cover the bottom of the dish
2.Place pasta over the top covering the mince sauce
3.Spoon over cheese sauce over the pasta
4.Repeat the process
5.You may get to do this twice
6.Your last sauce should be cheese and this should be the top of your lasagne
7.Sprinkle remaining cheese, sprinkle some paprika over the cheese and you can place some fresh sliced tomateos over it
Place in the centre of an oven on gas mark 5 for 30 minutes keep checking it so the top doesn't burn

Yum Yum....if you have sauce left over freeze it and make spaghetti bolognese it's the same sauce. I don't weigh things it's a throw together meal that take me 30 mins to prepare, bit of this a pinch of that...

Bon Apetite from Hertfordshire England!!!! Any other questions please email me ta ra!!!

Answer 8

Ingredients
1/2 pound beef ground, lean, or turkey sausage, casing removed
30 ounces spaghetti sauce
I jar of sundried tomate paste
2 cups mushrooms sliced, optional
1 cup water
15 ounces ricotta cheese
1 each egg
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces lasagna sheets 9-10 sheets, uncooked
2 cups mozzarella cheese shredded
1 cup parmesan cheese grated

Directions
In large skillet over medium-high heat, cook meat, stirring, until lightly browned. Add spaghetti sauce, sundried tom paste, mushrooms and water. Bring to boil; reduce heat and simmer 5 minutes. In small bowl combine ricotta, egg, salt and pepper. Spoon 1 1/2 cups of sauce into 13x9x2 inch baking dish; top with half the uncooked sheets, all of the ricotta mixture, 1 cup mozzarela, 1/2 cup parmesan cheese, 1 1/2 cups sauce and remaining sheets. Top with remaining sauce, mozzarela and parmesan. Cover.

Bake in 350 degree oven 45 minutes. Remove cover; bake 15 minutes longer. Let stand 15 minutes before serving.

Answer 9

Take all your favourite things and interlay them between pasta sheets and cook for 30/40 mins. Make sure you grease tin.

I occassionally use vegetables (instead of meat) which are par boiled/roasted so peppers/carrots/peas/leeks then a cheese sauce made up of flour/milk/butter/cheese (any) and just build up layers until the top is cheese.

Answer 10

go to www. kraftfoods.com there are several recipes for lasagna including an easy one where you use uncooked noodles.