Lasagne recipe?

Question

Wanting to cook from scratch an authentic lasagne...any pointers/recipes welcome!

Answer 1

Artichoke and Leek Lasagna

1/2 lb. dried semolina lasagna noodles
2 cups ricotta cheese
3/4 cup grated Parmigiano-Reggiano
cheese
Salt and freshly ground pepper, to taste
2 Tbs. olive oil
12 baby leeks, including 3 inches of green
portion, or 5 large leeks, including 1 inch of
green, rinsed well and cut into 1/2-inch dice
Juice of 1 lemon
4 large or 20 baby artichokes
1/2 cup water
5 garlic cloves, minced
3 cups milk
3 Tbs. unsalted butter
1/4 cup all-purpose flour
Freshly grated nutmeg, to taste
1/2 lb. whole-milk mozzarella cheese, shredded

Bring a large pot three-fourths full of salted water to a boil over high heat. Add the noodles and cook until al dente, 8 to 12 minutes. Drain, immerse in cold water to cool and drain again. Lay the noodles on a baking sheet and cover with plastic wrap.

In a small bowl, stir together the ricotta, Parmigiano-Reggiano, salt and pepper; set aside.

In a fry pan over medium-low heat, warm the olive oil. Add the leeks and sauté until very soft and lightly golden, about 30 minutes. Transfer to a bowl; set the pan and leeks aside.

Fill a large bowl with water and add the lemon juice. Working with 1 artichoke at a time, cut off the top half and remove the tough outer leaves down to the pale green leaves. Cut off the base of the stems and peel away the dark green outer layer. If using large artichokes, cut in half lengthwise and scoop out the prickly chokes. Cut the artichokes, large or small, lengthwise into thin slices. Add the slices to the lemon water.

Drain the artichokes and add to the fry pan along with the 1/2 cup water and a large pinch of salt and pepper. Cover and cook over medium heat until the liquid evaporates and the artichokes are tender, about 15 minutes. Add the garlic and cook for 1 minute. Transfer to the bowl with the leeks and stir to combine. Set aside.

In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter. Stir the flour into the butter and cook, stirring, for 2 minutes. Remove from the heat and gradually whisk in the hot milk. Set over medium-low heat and cook, stirring, until thick and smooth, 3 to 4 minutes. Season with salt, pepper and nutmeg.

Position a rack in the upper third of an oven and preheat to 375°F. Grease a 9-by-13-inch baking dish with olive oil.

Cover the bottom of the prepared dish with a layer of the noodles. Spoon one-third of the ricotta mixture over the noodles. Top with one-third of the leek-artichoke mixture and then with one-third of the sauce. Repeat the layering twice. Sprinkle the mozzarella evenly over the top. Bake until golden and bubbling, 40 to 50 minutes. Let stand for 15 minutes, then cut into squares and serve. Serves 8 to 10.
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Mushroom, Sausage and Roasted Red Pepper Lasagna

3 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
1 egg
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 Tbs. extra-virgin olive oil
2 lb. mild Italian sausage, casings removed
1 lb. cremini mushrooms, sliced 1/4 inch thick
1/3 cup chopped fresh flat-leaf parsley
2 jars (each 26 oz.) Williams-Sonoma Roasted
Red Pepper Pasta Sauce
1 lb. lasagna noodles, cooked until just tender
4 cups grated mozzarella cheese

Preheat an oven to 350°F.

In a bowl, stir together the ricotta cheese, Parmigiano-Reggiano cheese, egg, salt and pepper. Cover and refrigerate until ready to use.

In a large sauté pan over medium heat, warm the olive oil. Add the sausage and cook, stirring and crumbling with a fork, until lightly browned and cooked through, about 10 minutes. Using a slotted spoon, transfer the sausage to a colander set over a bowl and let drain, then transfer the sausage to a clean bowl.

Add the mushrooms to the sauté pan, increase the heat to medium-high and cook, stirring occasionally, until golden brown, about 8 minutes. Transfer the mushrooms to the bowl with the sausage, add the parsley and stir to combine.

Spread 1 cup of the pasta sauce on the bottom of a large baking dish.

To start the layering process, cover the sauce with one-fourth of the lasagna noodles in a single layer. Spread one-third of the ricotta mixture over the noodles. Spread 1 cup of the mozzarella cheese over the ricotta mixture. Pour 1 cup of the sauce over the mozzarella. Sprinkle one-third of the sausage mixture over the sauce. Repeat the layering twice, finishing with a layer of sauce. Then top with a final layer of noodles and 1 cup of the sauce. Sprinkle with the remaining mozzarella. Cover and bake for 40 minutes. Uncover and bake until the lasagna is golden and bubbling, about 30 minutes more. Let stand for 10 minutes before serving.

Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl and pass at the table. Serves 12.
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Zucchini Lasagna

This lasagna includes a basic French white sauce known as béchamel, which is made by stirring milk into a butter-flour mixture, or roux.

Olive oil for cooking
4 lb. zucchini, cut lengthwise into 1/4-inch-thick
slices
Salt and freshly ground pepper, to taste
4 cups ricotta cheese
1 cup grated Parmigiano-Reggiano cheese
2 Tbs. chopped fresh tarragon
1/3 cup unsalted butter
1/3 cup all-purpose flour
5 cups milk, warmed
Freshly grated nutmeg, to taste
1 1/2 lb. fresh pasta, cut into lasagna noodles,
cooked until just tender
4 lb. tomatoes, peeled, seeded and coarsely chopped
1 lb. mozzarella cheese, shredded

Preheat an oven to 375ºF. Butter a lasagna pan.

In a large sauté pan over medium heat, warm 1 Tbs. of the olive oil. Working in batches, add the zucchini, season with salt and pepper and cook until golden brown, 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining zucchini; set aside.

In a bowl, combine the ricotta, Parmigiano-Reggiano, tarragon, salt and pepper and stir to combine; set aside.

In a saucepan over medium heat, melt the butter. Add the flour and whisk until smooth, then cook until fragrant, 2 to 3 minutes. Slowly whisk in the milk until smooth. Cook, whisking occasionally, until thickened, 3 to 5 minutes. Season with salt, pepper and nutmeg; set aside.

Cover the bottom of the prepared lasagna pan with a layer of lasagna noodles. Spread one-third of the ricotta mixture over the noodles. Spread one-third of the tomatoes over the ricotta mixture, then top with one-third of the zucchini. Pour one-third of the sauce over the zucchini. Repeat the layering twice, finishing with a layer of noodles. Sprinkle with the mozzarella cheese. Bake until the lasagna is golden and bubbling, about 50 minutes. Let stand for 10 minutes before serving. Serves 10 to 12.
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Meatless Lasagna (Lasagne di Magro)

In northern Italy, lasagna usually is made with besciamella, a white sauce, and meat ragù. In this southern version, ricotta and mozzarella cheeses are substituted for the besciamella, and a meatless tomato sauce replaces the ragù. The result is lighter and less rich, but no less delicious. You will end up with a generous amount of sauce. Serve the remainder alongside the baked lasagna, or toss it with pasta for another meal.

For the sauce:
3 Tbs. unsalted butter
1 Tbs. olive oil
1 yellow onion, finely chopped
5 lb. fresh tomatoes, peeled, seeded and
chopped, or 2 cans (each 28 oz.) plum
tomatoes, seeded and chopped, with juice
Salt and freshly ground pepper, to taste
6 to 8 fresh basil leaves, torn into small pieces

About 1 1/4 lb. fresh pasta sheets, each cut
into strips about 12 by 4 inches, or 1 1/4 lb.
dried lasagna

For the filling:
1 egg
3 cups ricotta cheese
1/4 cup finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
1 cup grated Parmigiano-Reggiano cheese, plus
more for serving
1/2 lb. fresh mozzarella cheese, thinly sliced

To make the sauce, in a large, heavy saucepan over medium heat, melt the butter with the olive oil. Add the onion and sauté until tender, about 5 minutes. Add the tomatoes and salt. Bring to a simmer and cook, stirring occasionally, until thickened, about 45 minutes. Stir in the basil and pepper. Let cool to room temperature. You should have about 7 cups.

Bring a large pot three-fourths full of water to a boil over high heat. Salt generously. For the fresh pasta, add the strips one at a time, stirring gently so they do not stick together. Boil until almost tender, about 1 minute. Drain off about two-thirds of the water, leaving the pasta in the pot. Refill the pot with cold water and set aside. For the dried lasagna, add the strips one at a time, stirring gently so they do not stick together, and cook according to the package instructions until the pasta is still very al dente (tender but firm to the bite). Drain off about two-thirds of the water, leaving the pasta in the pot. Refill the pot with cold water and set aside.

To make the filling, in a bowl, lightly beat the egg until blended. Stir in the ricotta, parsley, salt and pepper.

Preheat an oven to 375°F.

In a 9-by-12-by-2-inch baking dish, spread about 1/4 cup of the sauce over the bottom. Remove 2 of the lasagna noodles from the pot, spread them on a kitchen towel and pat dry. Place the pasta in the pan in a single layer. Spread evenly with about 1 cup of the ricotta mixture and sprinkle with 1/4 cup of the Parmigiano-Reggiano cheese. Scatter about one-fourth of the mozzarella slices on top. Make a second layer using 2 noodles and spread it with sauce. Layer again with the cheeses. Repeat the layers. Make a final layer with the remaining noodles, spread with a thin layer of sauce, and top with the remaining mozzarella and Parmigiano-Reggiano cheeses. (At this point, the dish can be covered and refrigerated for several hours or up to overnight before baking.)

Bake until the sauce is bubbling, the top is browned and the center is heated through, about 45 minutes. (If the lasagna has come straight from the refrigerator, it will need to bake for about 1 1/4 hours.) Remove from the oven and let stand for 10 minutes. Meanwhile, reheat the remaining sauce over low heat. Cut the lasagna into squares and serve. Pass the remaining sauce and Parmigiano-Reggiano cheese at the table. Serves 8.

http://www.williams-sonoma.com/srch/recipe.cfm?bnrid=&recipe=lasagna&formSubmitVar=submitted

Answer 2

Here is my recipe - I'm making one today!

This will feed 2-3 people comfortably. With 2 you will have some left to spare.

Ingredients
Minced beef 400-500g
2-3 rashers bacon (gives a nice flavour but can be left out)
1 medium onion
2 cloves garlic (or more if you like a good garlic taste)
1 tin plum tomatoes
tube tomato puree
herbs: basil, oregano, thyme, bay leaf, parsley. Or alternatively use a mixture of dried italian herbs (Schwartz do a good one)
mushrooms are quite nice too but not sure that they are that authentic.
glass red wine.
olive oil

flour, butter, milk for white sauce
lasagne sheets fresh or dried.
Flat bottomed cooking dish, preferably square or rectangular

Method

Fry bacon & onion in olive oil to soften and then add chopped or crushed garlic. When both are soft you should remove them from the pan but I usually just add the mince to them, turn up the heat and fry until meat is browned.

Add the tomatoes, tomato puree and herbs - 1 bay leaf and a handful of basil leaves chopped, about a dessert spoon of the other herbs chopped and plenty of freshly ground black pepper. If you are using dried herbs then use plenty a dessert or table spoonful. Finally add the wine.

Bring everything up to the boil then turn down and simmer for about 30 min. If you decide to use this sauce with spaghetti for example instead of making a lasagne then increase cooking time to about 45 min.

While it is cooking make your white sauce. Precook dried lasagne if necessary and cool.

When the meat is ready make up the lasagne as follows:

put a layer of meat in the dish, followed by a layer of lasagne and then a layer of white sauce. Then add a second layer of each. Remember to save most of the white sauce for the top.

Bake in the oven for about 30 min at 200 deg. C

I'm sorry if the quantities of some things are not that accurate, I'm afraid that I just tend to do it all by eye. However, a bit of experimenting and you will soon get it to your own taste.

Answer 3

This is my own speciality.

Don't know if you would find all the ingredients where you are.

Fry lean minced meat till brown with a bit of olive oil and soya sauce. Put in some chopped mushrooms and peppadews (hot chillies would also do). Put in some kind of brown sauce (chutney / HP sauce) and tomato sauce (ketch-up). Spices to be used : Origanum and Sweet Basil (Dried)

Make seperately white sauce. And grate some cheese.

Cook lasagne as instructions on pack.

Take a square dish and spray with cooking spray. Pack the lasagne, meat and sauce in layers. Don't skimp on the sauce and starting with the lasagne at the bottom and ending with it on top. Put cheese on and bake in the oven for at least an hour.

To make it a bit extraordinary I sometimes use spinach lasagne(the green sheets) and put in some stirfry vegetables with the meat.

Just a tip on the white sauce. To get it smooth. Use a whisk!

I usually serve it with a nice garlic bread and a green salad with a crisp white wine!

Hope this helps.

Answer 4

Hi i dont know how to make pasta but this is what i do,
Buy a pack of lasagne sheets
Buy a bottle of bolognese sauce, cheap one is best .
Buy a bottle of white sauce
Buy some pork mince
Buy some mild chedder cheese.

Alternativley buy some plumbed tomatoes and mixed herbs to make the sauce.
Then.
Do what it says on the lasagne sheet packets.
Brown the mince in a little butter.
add the sauce.Simmer for 10 mins mean while grate the cheese.
Place 1lasagne sheet in the bottom of the lasagne dish. add a bit of the sauce and mince, then add another sheet to the top, add another layer of sauce, then another layer of mince and sauce, then another sheet then add the place the white sauce on this sheet and then add the grated cheese. Then put in the oven for about 20 mins or till the cheese goes brown.

Answer 5

This is my recipe and the whole family love it:

One onion
One garlic clove crushed
450 g mince
Mushrooms
Tin of chopped tomatoes
Tbsp tomato puree
Tbsp Worcester Sauce
One beef Oxo cube
Mixed Mediterranean herbs - about 1 tbsp
Campbells condensed mushroom soup
Lasagne sheets
Grated cheese

Fry the onion, garlic and mushrooms then add mince and fry until browned. Add tomatoes, puree, worcester sauce, herbs and oxo cube and simmer for 15 minutes. In separate pan heat soup with half a soup tin of milk.

Put a layer of mince in dish followed by sauce then lasagne and repeat for as many layers as you want. I usually only do two layers of lasagne. Top with grated cheese and bake in the oven at about 200 for 40 minutes.

Answer 6

Brown 1 pound of ground beef. Drain.
Add one can of tomato paste (6 oz)
One can of Tomato sauce (8 Oz)
One teaspoon of oregano
1/2 teas of basil
1 bay leaf
2 teas of garlic powder (or 2 cloves pressed)
1 teas of onion powder (or 1 small yellow onion chopped)
2 teas of seasoned salt (any brand)
1/2 teas of ground black pepper
1 teas of sugar
1 cup of water
Mix well bring to a boil then reduce heat and simmer covered for one hour.
Half way cook lasagne noodles (they will finish cooking in the oven)
Grease the bottom of an oblong baking dish
Pre heat oven to 350
Start with noodles then layer noodles-meat/sauce mixture-cheese and continue til your out of noodles.
Then top the top layer of noodles with cheese.
Bake at 350 for about 20 minutes or until hot and bubbly
I use mozzarella cheese only. You may use different Italian style cheeses throughout But the top layer of cheese should be mozzarella or provalone.
This lasagne is actually better after being rewarmed the next day. So save your left-overs. Enjoy.

Answer 7

ingredients for a 7" x 9" dish needs to be at least 4 inches deep.

12-14 plain,egg or wholewheat lasagne sheets
grated mozzarella and cheddar mixed together(as much as you like)

for meat sauce

1 lb lean minced beef
1 onion chopped
2 peeled cloves of garlic
1 red pepper seeds removed and diced up really fine
100g washed & sliced mushrooms
1 jar of your favourite pasta sauce( sainsburys tomato and herb sauce is great)
1 can chopped tomatoes
250 ml of italian pasata or tomato juice.(pasata is sieved tomatoes,much better than tomato puree)
salt & pepper to taste

for white sauce

500ml of milk
100 ml pouring cream
50g butter
50g plain flour
1 small onion peeled but keep whole
1 peeled clove garlic
salt & pepper to season

method: meat sauce

fry the meat in a non stick pan till browned,dont add any extra oil,add in the onions,peppers and mushrooms and cook for 5 mins or till soft.
pour in full jar of pasta sauce, tin chopped tomatoes and the pasata or the juice,mix well and turn down the heat until the pan is bubbling very gently,cook for 15 mins. grate the garlic into the meat sauce,stir in well and cook for a further 5 mins,turn heat off and season to your own taste. use immediatly or else let it cool until you want it( in fridge within 1 hour of cooking).

white sauce
slowly heat the milk with the onion and the garlic, keep on a low heat for 10 mins then lift out the onion and garlic clove.keep the milk warm.
gently melt the butter in a bowl in microwave and mix in the flour,bring your milk up to the boil and whisk in the butter and flour mixture,keep whisking as the liquid thickens,turn to a low heat and let the sauce cook on for another 10 mins.
add in the cream and season to your taste,use immediatly or cool until needed.

to assemble the lasagne
pour a layer of meat sauce into the dish and cover with a layer of the pasta sheets,repeat this process untill all the meat has been used up,your last layer at the top must be pasta. pour over your white sauce and top with the grated cheese.

lasagne can be baked straight away in the oven or it can be left overnight in the fridge. It should be cooked at about 160 degrees centigrade for a good hour or until all the cheese on top is nicely browned and its bubbling round the sides.

enjoy with a nice tossed salad.
I have found that if you use tomato puree in lasagne it tends to separate the meat sauce leaving a poll of greasy icky stuff that does not look appetising. buon appettito!

Answer 8

Try this ... Your friend is right. The pasta sheets are pre-cooked, and will go soft in the juices from the meat, sauce, etc. Trust me, I'm a cook. LASAGNE Serves 2 1. BOLOGNESE SAUCE Enough for pasta for 2 INGREDIENTS 2 cloves of garlic 2 onions 1 tablespoon of olive oil 500g of minced meat 400g tin of plum tomatoes* 140g tin of tomato puree 1 beef stock cube 2 teaspoons of oregano or mixed herbs Ground pepper to taste METHOD Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces. Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking. Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits. Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan). Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Add the tomato puree and herbs. Mix thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced. Season with the pepper. ADDITIONS & ALTERNATIVES Use minced beef, lamb, pork or turkey, whichever is cheapest. If the pack is a bit less than required, make up the difference with some finely chopped mushrooms, added at the same time as the meat. Add a glass of wine and cook for a bit longer. Drink the glass of wine and cook for the same time. * Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole. 2. CHEESE SAUCE Makes 250ml INGREDIENTS 1 tablespoon of butter 1 tablespoon of flour 250ml of milk 1 tablespoon of grated Parmesan cheese Ground pepper to taste METHOD Put the butter into a saucepan on a medium heat. Melt the butter. Add the flour and cook for a minute, stirring all the time. Take off the heat. Add the milk a bit at a time. Stir each time to make sure it is smooth. When all the milk has been added, put the pan back on the heat. Bring to the boil. Keep stirring. Turn down the heat until it is just boiling (simmering). Cook for 2 minutes, stirring all the time. Take off the heat. Add the cheese to the sauce and mix. Continue to stir until the cheese has melted into the sauce. Season with the pepper. ADDITIONS AND ALTERATIONS If the sauce is too thin, add a little bit more flour. If the sauce is too thick, add a little bit more milk. Don’t forget that adding more cheese to improve the flavour will also thicken the sauce. TIPS The trick is to keep stirring. 3. LASAGNE INGREDIENTS 1 quantity of Bolognese sauce 1 quantity of cheese sauce 125g (½ a 250g packet) of pre-cooked lasagne pasta sheets 1 tablespoon of grated Parmesan cheese METHOD Put a thin layer of the Bolognese sauce in an ovenproof dish. Cover with a layer of the pasta sheets. Then another layer of Bolognese sauce. Then a layer of cheese sauce. Then pasta, then Bolognese sauce, then cheese sauce. However many layers you end up with, they must finish with a layer of cheese sauce on top. Sprinkle the grated cheese over the top. Cook in a preheated oven at 180°C, 350°F, gas mark 4 for about 30 minutes. The top should be golden brown. ADDITIONS AND ALTERATIONS Use pre-cooked green lasagne verdi pasta sheets.

Answer 9

Well, making the sauce from scratch is a start. I have a good recipe. Secondly, you have to use Ricotta cheese, otherwise you aren't Italian, or you insult Italians. The meat should be lean beef, ground sirloin or round, with some ground pork mixed in. (Like Ravioli filling) Some people put spinach, sausage, and/or mushrooms, which is personal preference, or optional. Find a good homemade sauce recipe, and the rest falls into place.

Answer 10

In Britain we seem to make lasagne with only 2 layers of pasta. It's much better if you roll out the pasta as thin as it will go and have about 5 or 6 layers. Meat sauce and bechamel inside, then loads of parmesan grated on top.
Mmmmmm!
Can I come over when it's ready? Pleeeeeeease??

Answer 11

LASSGNA

Salt
1 package lasagna noodles
1 1/2 pounds lean ground beef
1 medium yellow onion, finely chopped
1 teaspoon minced garlic
1 tablespoon dried oregano
2 cans tomato soup
2 tablespoons apple cider vinegar
Nonstick cooking spray
2 cups cottage cheese (small curd)
2 cups shredded mozzarella cheese

Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).
While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.
Preheat oven for 350 degrees F.
Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.

--Sandra Lee, Semi-Homemade Cooking