How do I make home made Lasagne?

Question

What the traditional recipe.

You can tell me any secret ingreadients also

Mr Man..... Stop trying to be clever, if I had the time to go get one , I still wouldnt bother, thats why ive asked people on hear, If you dont wanna answer it right then dont answer it at all. you just look like a clown.

Answer 1

500g mince beef and cook in a frying pan, add chopped onion and some mixed herbs, a tin of chopped tomatoes and a dessert spoon of tomato puree, some sliced mushrooms and leave to simmer
Make some cheese sauce - a teaspoon of corn flour in a small amount of milk and stir until dissolved, warm about half a pint of milk and add the cornflour mixture and stir until it thickens add a ball of mozzarella (grated) and some cheddar grated and stir until you get a thick sauce.
Layer the mince and cheese sauce with layers of lasagna pasta and finish with a layer of the sauce sprinkle with Parmesan and a couple of basil leaves. you can also add a couple of these to the mince if you like. Put in a pre heated oven for about half an hour and there you have it. Sorry i cannot be more precise with the amounts e.t.c buts that's how i cook. Make it a few times and adjust the amounts to your taste and you'll end up with a good meal.

Answer 2

It's really easy. What I do is just brown mince, onions and add a packet or jar mix for spaghetti bolognese. Start with this mixture first, then a lasagne sheet and so on till you get to the end of the mix. Don't use too much pasta (5 or 6 sheets should do about 1lb of mince). Then finish with a cheese sauce (granules or packet will do) and grated cheese on top. Put in oven for 30-40 minutes.

Answer 3

Lasagna

Ingredients

(8 servings)

2 tb Oil
2 ea Slices chopped bacon
2 ea Cloves crushed garlic
1 ea Chopped onion
1 1/2 lb Lean ground beef
1/2 lb Chopped salami
1/2 ts Sweet basil
1 tb Chopped parsley
2 ea 5 1/2 oz cn tomato paste
2 c Canned tomatoes
1/2 lb Mushrooms
1/2 c Water
2 ts Salt
1/4 ts Pepper
1/2 lb Mozzarella cheese
2 ea Beaten eggs
1/2 c Grated Parmesan cheese
1/2 lb Cooked lasagna noodles
8 oz Cottage cheese


Instructions

Saute bacon, crushed garlic, and onion in hot oil for 5 min. Remove the garlic. Add ground beef, salami, basil, and parsley. Brown well. Add tomato paste, tomatoes, mushrooms, and water. Simmer uncovered for 1 hour or until very thick. Season to taste with salt and pepper. Preheat oven to 375F. Butter a 12x9 inch casserole or lasagna dish. Grate mozzarella. Combine cottage cheese, egg and Parmesan cheese. Pour a layer of tomato sauce in the bottom of dish. Cover with a layer of noodles and a layer of the cheese /egg mixture, sprinkle with mozzarella. Repeat, ending with sauce and a layer of mozzarella. Bake for 30 min. Note: The flavor improves when lasagna is prepared a day in advance and refrigerated until time for baking.

Answer 4

This is the recipe that I use, and its a lovely Delia Smith one Lasagne al Forno

1 lb (450 g) green no-cook lasagne sheets (about 24 sheets)
14 oz (400 g) Mozzarella, diced
4 oz (110 g) Parmesan (Parmigiano Reggiano), freshly grated

For the ragù Bolognese:
12 oz (350 g) minced beef
12 oz (350 g) minced pork
6 oz (175 g) chicken livers
2 x 100 g packs pancetta
4 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 fat cloves garlic, chopped
2 tins Italian chopped tomatoes, one 400 g, one 230 g
6 level tablespoons tomato purée
6 fl oz (175 ml) red wine
whole nutmeg
salt and freshly milled black pepper
1 x 15 g pack fresh basil

For the cream sauce:
2½ pints (1.5 litres) milk
6 oz (175 g) butter
4 oz (110 g) plain flour
6 fl oz (175 ml) double cream
Heat 1 tablespoon of the oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes.

Now transfer this mixture to the casserole. Then add another tablespoon of oil to the pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. A wooden fork is really helpful here. When the beef is browned tip it into the casserole to join the onions etc then heat another tablespoon of oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water and dry them thoroughly with kitchen paper. Pull off any skin and snip out any odd bits of fat or tubes with kitchen scissors and chop them minutely small. When the pork is browned, transfer that to the casserole, then finally heat the remaining tablespoon of oil and cook the pieces of chicken liver, adding these to the casserole as soon as they have browned nicely.

Next you need to remove the pan then place the casserole over the direct heat and give everything a really good stir together, then add the contents of both tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and about a quarter of a nutmeg, grated. More stirring now, then allow this to come up to simmering point. While that happens strip the leaves from half the basil, tear them into small pieces and add them to the pot. Then as soon as everything is simmering, place the casserole on the centre shelf of the oven, pre-heated to gas mark 1, 275°F (140°C), and leave it to cook slowly, without a lid, for exactly 4 hours. (For important information about cooking at gas mark 1, click here) It's a good idea to have a look after 3 hours to make sure all is well and have a good stir, but what you should end up with is a thick, reduced concentrated sauce with only a trace of liquid left in it, so when that happens remove it from the oven, taste to check the seasoning then strip the leaves off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter and flour and some seasoning in a large thick-based saucepan. Place this over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Then, with the heat as low as possible, continue to cook the sauce for about 10 minutes.

After that, sieve the sauce into a bowl, beat in the cream, taste and season if it needs it and grate in another quarter of the whole nutmeg. Now spread about a quarter of the ragù over the base of the prepared roasting tin or dish. Cover this with one fifth of the cream sauce, followed by a quarter of the diced mozzarella, then arrange a single layer of the lasagne over the top (about 6 sheets). I find you need four placed side by side lengthways and the other two halved and spread along the gap that's left. Repeat this process, finishing with a final layer of cream sauce. Then cover the whole lot with the grated Parmesan cheese – and the lasagne is ready for the oven. All this preparation can be done well in advance. Then when you're ready to bake the lasagne pop it into a pre-heated oven, gas mark 4, 350°F (180°C) on the upper shelf for 45-50 minutes or until it's bubbling and turning slightly golden on top.

Answer 5

Ground (minced) beef - use good quality minced steak, 1 tablespoon oil, 1 pack, 2 onions, 2 cloves garlic, crushed, i like to put mushrooms in mine but there you go, you don't have to, about 4 oz chopped/sliced then 2tablespoons of Worcestershire sauce, then either use a jar of Ragu sauce or make your own using a tin of chopped tomatoes, a good squirt from a tube of tomato puree, a level teaspoon of sugar, salt and pepper, garlic and a teaspoon of dried oregano.

For the white sauce, two tablespoons of flour, 2oz butter/marg and some milk - about 3/4 - to 1 pint. Salt and pepper

6oz grated cheese of your choice - i like a med-strong cheddar

Fry onion and garlic gently in oil until starting to colour (ten - fifteen mins over a low-medium heat) add mince and brown, breaking up any lumps add worcs sauce Ragu sauce or tomatoes, and rest of sauce making stuff and let simmer for 10 mins.

to make white suace, melt butter/ marg, add flour and stri until no lumps, whisk in the milk until you get a thickish sauce

layer meat sauce and pasta sheets, and a little white sauce, ending with pasta and white sauce, top with grated cheese and bake for 1/2- 3/4 of an hour gas 4, 180 or for a fan oven, check oven handbook - enjoy!

Serve with garlic bread, salad and or a glass or three of wine

Answer 6

make a spagbol sauce, then get a large rectangular dish and layer the spagbol sauce with lasagne sheets. then top it off with white sauce and cheese. thats basically it.

the recipe for white sauce is fairly easy to find. or i think you can get it ready made from asda or something.

the spagbol sauce is easy to make to, basically fry off a chopped onion until soft and then fry off your minced beef, just to brown it off. then once you've done that add a bolognese sauce mix, and then a tin of tomatoes. and add some oregano and basil, dried or fresh. you could add mushrooms if you wanted. sometimes i add a bit of tomatoe puree. but its completly up to you. then add a clove of crushed garlic. bring to the boil and then simmer for about 10 mins.

when you have layered it all, bang it in the oven for about 20-30 mins!

just add what you like, the best recipes are the ones which you make up a bit, which you cant find in a recipe book!

easy peasy! hope this helps!

Answer 7

Am in the process of making one right now as hubby is bringing a colleague home for dinner tonight.

This is the recipe I am using.

1 lb (450 g) green no-cook lasagne sheets (about 24 sheets)
14 oz (400 g) Mozzarella, diced
4 oz (110 g) Parmesan (Parmigiano Reggiano), freshly grated

For the ragù Bolognese:
12 oz (350 g) minced beef
12 oz (350 g) minced pork
6 oz (175 g) chicken livers
2 x 100 g packs pancetta
4 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 fat cloves garlic, chopped
2 tins Italian chopped tomatoes, one 400 g, one 230 g
6 level tablespoons tomato purée
6 fl oz (175 ml) red wine
whole nutmeg
salt and freshly milled black pepper
1 x 15 g pack fresh basil

For the cream sauce:

2½ pints (1.5 litres) milk
6 oz (175 g) butter
4 oz (110 g) plain flour
6 fl oz (175 ml) double cream

You will also need your largest frying pan, a medium flameproof casserole with a 4½ pint (2.6 litre) capacity and a roasting tin or ovenproof dish measuring about 10 x 12 x 3 inches (25.5 x 30 x 7.5 cm), well buttered.
First of all take the large frying pan, the largest you have, and heat 1 tablespoon of the oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes.

Now transfer this mixture to the casserole. Then add another tablespoon of oil to the pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. A wooden fork is really helpful here. When the beef is browned tip it into the casserole to join the onions etc then heat another tablespoon of oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water and dry them thoroughly with kitchen paper. Pull off any skin and snip out any odd bits of fat or tubes with kitchen scissors and chop them minutely small. When the pork is browned, transfer that to the casserole, then finally heat the remaining tablespoon of oil and cook the pieces of chicken liver, adding these to the casserole as soon as they have browned nicely.

Next you need to remove the pan then place the casserole over the direct heat and give everything a really good stir together, then add the contents of both tins of tomatoes, the tomato purée, red wine and a really good seasoning of salt, pepper and about a quarter of a nutmeg, grated. More stirring now, then allow this to come up to simmering point. While that happens strip the leaves from half the basil, tear them into small pieces and add them to the pot. Then as soon as everything is simmering, place the casserole on the centre shelf of the oven, pre-heated to gas mark 1, 275°F (140°C), and leave it to cook slowly, without a lid, for exactly 4 hours. (For important information about cooking at gas mark 1, click here) It's a good idea to have a look after 3 hours to make sure all is well and have a good stir, but what you should end up with is a thick, reduced concentrated sauce with only a trace of liquid left in it, so when that happens remove it from the oven, taste to check the seasoning then strip the leaves off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter and flour and some seasoning in a large thick-based saucepan. Place this over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Then, with the heat as low as possible, continue to cook the sauce for about 10 minutes.

After that, sieve the sauce into a bowl, beat in the cream, taste and season if it needs it and grate in another quarter of the whole nutmeg. Now spread about a quarter of the ragù over the base of the prepared roasting tin or dish. Cover this with one fifth of the cream sauce, followed by a quarter of the diced mozzarella, then arrange a single layer of the lasagne over the top (about 6 sheets). I find you need four placed side by side lengthways and the other two halved and spread along the gap that's left. Repeat this process, finishing with a final layer of cream sauce. Then cover the whole lot with the grated Parmesan cheese – and the lasagne is ready for the oven. All this preparation can be done well in advance. Then when you're ready to bake the lasagne pop it into a pre-heated oven, gas mark 4, 350°F (180°C) on the upper shelf for 45-50 minutes or until it's bubbling and turning slightly golden on top.

Answer 8

Absolutely, I always do it and when I pop it in the oven it tastes just as fresh as recently made. This is the way: Once you put all the ingredients together do not pop the lasagna in the oven, Just wrap it in newspaper (yeah newspaper), (it will keep your lasagna from getting iced) and the put it in a plastic bag..and place it in your freezer. (it lasts up for 2 months) and when you are ready to serve, just as any frozen lasagna that you buy in the supermarket, pop it in the oven for about 45 min to 1 hour at 350 degrees. and Voila! Fresh lasagna for your dinner!

Answer 9

Ground pork: ½ pound
Ground hamburger: ½ pound
Onion
Fresh garlic
Fresh basil
Crème: 8 oz heavy whipping creme
Beaten egg
Ricotta: 15-16 oz
Parmesan: 8 oz block
Mozzarella: 8 oz block
Tomato sauce or puree: 28 oz
Diced tomatoes: 28 oz
Olive oil
Pam cooking spray
No boil lasagna noodles
Aluminum foil
Preheat oven to 375 degrees

Cheese layer
It is imperative that the cheeses be grated at home. Store grated cheese contains chemicals and preservatives that effect both taste and melting capacity. Grate and combine Parmesan and mozzarella cheeses, setting aside about ½ cup for topping. Combine remaining Parmesan and mozzarella cheeses with beaten egg and ricotta to create cheese layer.

Meat and sauce layer
In a large saucepan sauté onion, garlic and basil (amount determined by individual taste) in olive oil for a few minutes. Add the hamburger and pork, cooking until lightly browned. Add crème and simmer for a couple of minutes. Add the tomato sauce (or puree) and diced tomatoes and simmer for 3-4 minutes.

Casserole preparation
In large casserole dish line the bottom with meat sauce. Then lay three uncooked, no-boil lasagna noodles across. Three noodles should fit comfortably. Place three tablespoons of the cheese mixture on top of each noodle. Next, layer with meat sauce and repeat one to two more times depending upon dish capacity. The top layer of the lasagna should be prepared by placing three noodles with three tablespoons of cheese mixture added to each, upside down on top of meat sauce layer or cheese layer depending upon dish size, etc. Then, add a final layer of meat sauce and top with Parmesan and mozzarella cheese mixture that was set aside.

Spray aluminum foil with Pam or grease with olive oil so it does not stick to melting cheese. Cook for 15 minutes covered with foil, then remove foil and cook for an additional 25 minutes.

Answer 10

fry mince with onion garlic and a little scotch bonnet. add seasoning,mixed herbs season all,basil, tin chopped toms,tom puree,mushrooms,(optional,small jar bolognese sauce.)
white sauce;melt butter add flour mix well,add milk on very low fire do not let it boil,when mixed well add creme fresh and feta cheese.
lay mince on bottom, layer of lasagna pasta, pour white sauce repeat making sure white sauce is on top.grater strong Cheddar on top place in oven on moderate heat.