Lasagne

[Leslie]

I've got a monster unending craving. So I gotta make it.

I've never attempted a real lasagne, I usually do a really fast spinach/cottage cheese version that does the trick.

What's your recipe? What makes GOOD lasagne? Just the excess of cheese?
My dad puts hard boiled egg slices into it. Sounds weird, but it's yummy.

[tonksy]

I never used a real recipe either but I like to use fresh basil as well as spinach. How do you feel about eggplant? or mushrooms? I like to put green olives too.

[Nixy]

I usually just do a noodle/cheese/tomato sauce and meat mixture layering...I enjoy textured vagtable protein in many things but I find in lasagna it doesn't hold it together well (my feelings are the same about TVP in sheppards pie). Anyway...I'd use ground chicken...brown that up and make the tomato sauce however you enjoy it like for spagehtti and stuff...I usually use garlic powder, onion powder, pepper and sometimes crushed chillies but I don't like cooked veggies which is why I said you should make it with whatever you enjoy in spaghetti. Then layer that baby up. I start with a wee bit of sauce on the bottom layer then noodles and then shreaded cheese (mozzarella if I don't have a vareity...sometimes those yummy pre shreaded mixes if I have the cash) and continue the pattern ending with cheese. I also don't really like the "no cook" noodles (suppose to cook IN the lasagna...says you don't need to boil them first) I find they are still kinda hard when it's all done.

[paul_valaru]

I used to make it for 200 people at a time.

It sucked.

[Professur]

My recipe's already posts. Paul had a modified variety, but he can vouch for it.

[Leslie]

I don't like the no-cook noodles either. They're gummy or somethin'.

The boys and I do like different veggies in lasagne, but only when I'm expecting them lol. Peppers, mushrooms, all good. Olives would be odd, but not out of reach I guess, we always get em on pizza.

I forgot about Prof's recipe. I betcha the boys would love that.

[Leslie]

Prof, all I can find at two boards searching Professur and lasagne and Professur and mexican is you posting saying you've posted it before.

[paul_valaru]

My recipe's already posts. Paul had a modified variety, but he can vouch for it.


vouched

[Professur]

http://www.jjr512.com/showthread.php?t=26382&highlight=lasagna

Didn't look too hard.

[Leslie]

I did too. But I spelt it lasagne :P

I think the kids'll really like that.

[Professur]

Not my fault you can't spell.

[BeardofPants]

*sigh* I've never had a lasagna that I've liked. Granted, I prolly gave up too soon, but I've just never quite enjoyed that particular layer combo (has to be veggie, but when I used to eat meat, I was never a big fan of mince meat either). I prefer my eggplant bake recipe which is layers of italian (tomato) risotto, mozzarella, tomato sauce, pecorino, and er... eggplant. Tastes much yummier!

[Leslie]

:(

Taco spice is on the next shopping list.

[Leslie]

I prefer my eggplant bake recipe which is layers of italian (tomato) risotto, mozzarella, tomato sauce, pecorino, and er... eggplant. Tastes much yummier!that sounds REALLY good.

[Inkara1]

I use the no-boil noodles and they don't taste gummy to me. They do require more sauce to be in the lasagna than "boil" noodles will.

My recipe:
16 or so no-boil noodles
Three cans Hunt's or Del Monte spaghetti sauce (whichever is under a buck a can)
One pound or so ground beef
A pound or so of cheese, usually cheddar or something like that, shredded

Crumble and brown the beef, drain
Pour the three cans of sauce over it, stir
Spread a layer of sauce/meat mix on bottom of lasagna pan, put four noodles on top of that, put on another layer of sauce/meat, then a layer of cheese, cover up with a little more sauce mix, then four noodles in opposite direction of first layer of noodles... you can sense the pattern from here. I don't like to put cheese on the very top because it sticks to the aluminum foil. Cover the lasagna with foil and bake in the oven at 350 for an hour.

[Professur]

BTW, (since you've a chance at getting the same brands) it's the black can of spagetti sauce, and the whole tomatos (with herbs). I'll post the brands tonight.

[BeardofPants]

that sounds REALLY good.

It is the yummiest thing evarr11!!!! If I get a chance, I'll track down the recipe and post it up. Turned me on to eggplant, it did. :swing:

[Leslie]

I could really use that. We had eggplant parmesan last week and I forgot how good eggplant + cheese is :D

The black one is Hunts Thick and Rich, I think. The zesty one. Too spicy for me. (wussy) But the tomatoes pasta and cheese should cut it enough with lots of bread. And the tomatoes with herbs is Aylmer.

[Leslie]

I use the no-boil noodles and they don't taste gummy to me. They do require more sauce to be in the lasagna than "boil" noodles will.

My recipe:
16 or so no-boil noodles
Three cans Hunt's or Del Monte spaghetti sauce (whichever is under a buck a can)
One pound or so ground beef
A pound or so of cheese, usually cheddar or something like that, shredded

Crumble and brown the beef, drain
Pour the three cans of sauce over it, stir
Spread a layer of sauce/meat mix on bottom of lasagna pan, put four noodles on top of that, put on another layer of sauce/meat, then a layer of cheese, cover up with a little more sauce mix, then four noodles in opposite direction of first layer of noodles... you can sense the pattern from here. I don't like to put cheese on the very top because it sticks to the aluminum foil. Cover the lasagna with foil and bake in the oven at 350 for an hour.The cheese on top - I usually don't put it till the casserole is baked, then I take it out of the oven, take the lid off, throw more grated cheese on, and put it back in till that is melted.

I never miss an opportunity for more cheese.

[Inkara1]

Oh, I use plenty of cheese, don't owrry about that... I just don't like to put it on top because then it sticks to the foil and I end up with less cheese.

[Nixy]

Oh, I use plenty of cheese, don't owrry about that... I just don't like to put it on top because then it sticks to the foil and I end up with less cheese.

Why cover with foil? that crispy layer of cheese on top is one of the best parts :licklips:

[Professur]

Um .... I put a load of sauce on top to stop the top layer of pasta from going hard. Then, once that's baked down almost dry, I add the top layer of cheese.


But honestly, mine's fully cooked before it goes in the oven. If you worked fast enough with the meat and pasta still hot, you'd only need 15 minutes to finish melting the top layer of cheese.

[paul_valaru]

http://www.otcentral.com/forum/showpost.php?p=393885&postcount=39

it was posted here!!!

[BeardofPants]

Oven-baked Eggplant Risotto

You will need:
2 medium-large eggplants
250 ml (1 cup) frying oil (if deep-frying in a pan)
750 ml (3 cups) light stock
30 ml (2 tablespoons) olive oil
30 g butter, plus extra for greasing pan
1 small onion, finely chopped
2 cloves garlic, crushed
400 g can italian tomatoes mashed
2 tablespoons finely chopped basil (or other herbs of choice)
salt & pepper
1 cup well packed arborio rice (or other italian rice)
125 ml dry white wine
50 g (1/2 cup) grated parmesan
150 g mozzarella (in whey), drained and cubed

Prep the eggplant. You can either fry the shit out of it, or oven-bake it as I do which makes it less greasy. I cut the eggplant into 1 cm slices and brush both sides with oil, then I bake both sides until slightly browned (approx 20 minutes at 180C).
Make the risotto next. Bring stock to a simmer, then set heat on a very low setting so stock does not boil and evaporate. Make your tomato sauce. Put the olive oil, and a little butter in a sauce-pan, and lightly saute the garlic and onions until a pale golden colour. Tip in the mashed tomatoes and add the basil, and salt & pepper to taste. I also like to add chillies and rosemary, but that's optional. Red wine is also good. You want to cook the sauce on a medium-low heat for about 15 minutes - the sauce should still be on the watery side. Half the sauce, and put one half aside in a bowl. Add the italian rice to the pan with the other half of the sauce. Increase temperature to medium-high and stir for 2-3 minutes until the sauce moisture has evaporated off, and the tomato-rice mixture is sticking to the pan. Add the white wine and stir until wine has mostly evaporated. Add the stock incrementally, approx 1/4-1/8 cup at a time, making sure that you evaporate off the stock before adding the next lot of stock. You want to 3/4 cook the rice so that it is still a little chalky once all the stock has been used.
layer the ingredients into a greased oven-proof dish (16-18cm in diameter, and 8-9cm deep) in this order: rice, parmesan cheese, eggplant slices, tomato mixture, and mozzerella (or any other melting cheese of choice). Finish with a top layer of rice and parmesan cheese. (The dish can be prepared ahead of time to this point, refrigerated, then cooked when required, but it must be brought to room temp before cooking.)
Dot the top with butter and bake in a preheated oven (200C) for about 15-20 minutes until it is crisp on top and heated through. Allow to stand for 5 minutes before serving.

Serves 4.

[Leslie]

ooooooooooh that's for dinner this weekend!!!

Thanks!

[paul_valaru]

apparently I am cooking this weekend.

[chcr]

Interesting. Evidently the danged furriners can't spell lasagna either. :lloyd:

[Leslie]

Lasagna is the singular. Lasagne is the plural.

:P

[Professur]

So ... how many 9X12 pans are you making for 5 people?

[Leslie]

that'd be at least 2.

[SouthernN'Proud]

Mine is made without ricotta or cottage cheese as both remind me of maggots. Granted, it's not what most people would consider lasagna, but since when do I give a damn about most people anyway?

I also had a recipe for a TexMex lasagna, made with tortillas, fried onions, meat, cheeses, sauce, and some other stuff. It burned up in the house. Dammit.

[Leslie]

Mine is made without ricotta or cottage cheese as both remind me of maggots. omfg. you've in one post ruined my lasagna eating experience forevermore

GAHH! :crying3:

[SouthernN'Proud]

My work here is done.

[Leslie]

I liked lasagna too.

:disgust:

[SouthernN'Proud]

:crying4: Sowwy. :sadhug:

[Inkara1]

You know, my recipe doesn't call for ricotta or cottage cheese, either. You don't even have to use no-boil noodles with mine; just reduce the cans of spaghetti sauce from three to two if you use boil-first noodles.

[BeardofPants]

ooooooooooh that's for dinner this weekend!!!

Thanks!

lemme know how that goes. ;)

[Leslie]

You know, my recipe doesn't call for ricotta or cottage cheese, either. You don't even have to use no-boil noodles with mine; just reduce the cans of spaghetti sauce from three to two if you use boil-first noodles.Yours is just easy enough to have it be a midweek or lazy saturday meal.

[Inkara1]

It's less "lazy" and more "cheap"... or, it was back when you could get a pound of 70/30 ground beef for a buck and when cheese wasn't ass-raping expensive and when it was easy to find a can of spaghetti sauce for a buck or less each... my mom used to be able to put together one of those lasagnas for under $6.

[paul_valaru]

Oven-baked Eggplant Risotto




and it is cooking

[BeardofPants]

Ooh, I'm soooo jealous. :mope: It's a great dish to cook, 'specially once you have the method down pat, cos then it doesn't take too long at all to make. :licklips:

[Leslie]

Thanks so much for that, it was absolutely FANTASTIC!!!

[BeardofPants]

Awesome. :D

[Professur]

Did you ever get to making the lasagna?

[paul_valaru]

eventually

[Leslie]

Now I need lasagna.

[Luisette]

Now I need lasagna.

I need it too!!! My mother in law knows how to make real goooooood!! Im craving it!!!

LISETTE

[paul_valaru]

Now I need lasagna.

Sunday, I will cook some.