Recipes For Lasagna
Chop the vegetables and garlic finely, either in a food processor or by hand. Heat the olive oil in a large pan, add the finely chopped vegetable mixture and cook over a low heat, stirring frequently, for 5-7 minutes. Add the minced beef to the pan and cook for 5 minutes, stirring frequently and breaking up any lumps in the meat with a wooden spoon.
Stir in the red wine and mix well. Cook for 1-2 minutes more. Add the passata, tomato pure, herbs and 60ml / 4 tbsp of the stock to the meat mixture. Season, stir well and bring to the boil. Cover the pan, and simmer for 30 minutes, stirring occasionally and adding more stock as necessary. Add the tomatoes, if using, and simmer for 5-10 minutes more. Add enough stock to make the meat sauce quite runny and stir to combine, then taste for seasoning. Preheat the oven to 190C / 375F / Gas 5. Make the white wine sauce. Melt the butter in a medium pan, add the flour and cook, stirring, for 1-2 minutes. Add the milk a little at a time, whisking vigorously after each addition. Bring to the boil and cook, stirring, until the sauce is smooth and thick. Season to taste, whisk well to mix, then remove from the heat. Spread about a third of the meat sauce over the bottom of a baking dish. Cover with about a quarter of the white sauce, followed by four sheets of lasagne. Repeat the layers twice more, then cover the top layer of lasagne with the remaining white sauce and sprinkle the grated Parmesan evenly over the top. Bake for 40-45 minutes or until the pasta feels tender when pierced with a skewer. Allow to stand for about 10 minutes before serving. Cook’s Tips The meat sauce for this dish can be made up to 3 days in advance and kept in a covered container in the refrigerator. This lasagne is best baked straight after layering or the pasta will begin to absorb the sauces. To reheat leftover lasagne, prick it all over with a skewer, then slowly pour a little milk over to moisten. Cover with foil and reheat in a 190C / 375F / Gas 5 oven for about 20 minutes, or until heated through and bubbling. Read more on Recipes For Lasagna
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One of the reason I love veggie lasagna is because it makes me feel like I’m eating healthier, even with all of those cheeses. You might not think that it would do much to make you feel full, but don’t underestimate the expanding power of noodles and cheese. Be sure to choose vegetables that vary in taste and combine them in your dish.
Salt and oregano, as well as some other spices, go a long way in enhancing the taste of your veggies, too. Sausage & Peppers Lasagna.
1/3 cup olive oil 1 pound ground beef 1 teaspoon cracked black pepper, plus extra for coating beef 1 medium onion, chopped small 1 red pepper, chopped small 1 green pepper, chopped small 6 cloves garlic, minced 5 leaves basil, finely chopped, plus leaves for garnish 1 tablespoon fresh chopped oregano leaves 1 (14-ounce) can tomato sauce 1 small can tomato paste 2 teaspoon salt 1 box dry Lasagna noodles 1 pint ricotta 1 cup grated Parmesan, plus extra for garnish 1 large ball fresh mozzarella, grated or sliced thinly 1 rustic loaf bread 1 tablespoon butter.
Cooking the same meal too often can start to wear on you and the people for whom you’re cooking. Its time to retire your overused hungarian goulash recipe and add some variety to your dishes. Lasagna is so easy to do this with because there are some base ingredients, but after that, it’s up to you.
I’m really into international cooking. I like to bring out the flavors of different countries and cultures. I wondered if there was a method by which you could change from Italian to Mexican just by changing a few ingredients while keeping the method the same.I said to myself ‘I’d like to learn to make something really good to eat, something I could make for company, something I could change up a little for variety, but without having to go to cooking school to do it.’ Well, I’ve got just the thing: layered dishes.
They are fancy, fun, easy, and they can be changed up to give you an endless variety of different tastes. I’ve made a bunch of them and they are great. I’ll pick different ones each time we talk, but I’ll show you how they are all similar in technique, so you can build a little more on each experience. Read more on Recipes For Lasagna
Chop one or two onions finely, chop one large garlic fry in a pan till see-through, add one tin of chopped tomatoes, a squeese of sundried tomato paste, few herbs salt and black pepper. Add one large packet of small-leave spinach or any other spinach and let it cook down. Add some tomato sauce about a tablespoon, a teaspoon of sugar let it cook down.
One tin of large asparagus spears and Lasagna sheets. Make a cheese-sauce with normal chedder cheese or whatever cheese you eat when you are a vegetarian. Dish spinach mixture halve of it into bottom of glass dish lay down Lasagna sheets and some cheese-sauce. Next layer all the asparagus spears lay down Lasagna sheets cheese-sauce and so on until all the ingredients are finished. End with Lasagna sheets on top and cover with cheese-sauce and a good layer of cheese. Some black pepper and stick in the over on five gasmark for a while and then bring it down to four. When pressing knife into the mixture and it feels soft then the Lasagna will be cooked. It is delicious served with a salad.:)).
Repeat with the eggplant. Cut the Japanese eggplant length wise in half and place on a baking sheet. If using regular eggplant, slice them width wise into 1/4 inch circles.
On both sides of the eggplant brush with olive oil and salt and pepper. Place under preheated broiler on the top rack until browned. Flip the eggplant over and brown the other side. Remove from the oven and let them cool. Alternatively, the zucchini and eggplant can be cooked on the grill. Read more on Recipes For Lasagna