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  1. #11
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    I serve ours with salad and garlic bread

  2. #12
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    Quote Originally Posted by Bell & Bug View Post
    You could make it earlier in the day and assemble it ready to put it in the oven to cook for dinner. That's what I've done before so I didn't have to do it all at dinner time.
    I do that, too. In fact I roast veges the night before then the next day slice them and add layers of roast pumpkin, carrot, sweet potato, eggplant, capsicum, mushrooms, spinach, and onion. Put it together in the morning (in this house mornings are best before work/school lol) then stick it in the oven when we get home. I really only make it when we are having visitors, but because of the preparation involved, I make extra smaller ones in those foil trays with lids then freeze in those containers. I use mini lasagne sheets for the small ones and normal size for the big one. If we have anything with it it's usually just herb or garlic bread.

    Just to add, ours are gluten free and vegan for those who want to know

  3. #13
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    I make my bolognese sauce the night before, then make my own pasta sheets, and bechamel. It takes a while but it is so worth it. I serve my lasagne with mashed potato and salad or sometimes just on it's own as I also put lots of veg into the meat sauce. Best of luck.

  4. #14
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    I do a more traditional bolognaise or ragu for my lasagne so you would need 2-3 hours prep at a minimum, but it depends on your recipe. If it's your first time assembling then don't underestimate how long it will take to cut all the sheets to the right size of your dish and that!

    I would serve with green salad and garlic bread (home made cheesy garlic bread mmmmm).

    I sneak a bit of pecorino or romano (strong parmesan like cheeses) into the bechemal layers - that's my tip!

  5. #15
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    I make my own bologanise sauce - including carrot, capsicum, broccoli, whatever I have, all food processed. Then follow this receipe:

    http://www.taste.com.au/recipes/1321...c+beef+lasagne

    I make 2 large ones at a time and freeze.

  6. #16
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    My dry pasta sheets actually end up cooking better than when I use the ones from the fridge section... they always just end up kinda chewy and gross... not pasta-like at all!

    I just serve it with salad and garlic/herb bread. It doesn't need much else - it's pretty good on its own really.

  7. #17
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    I tend to make 5 huge ones at a time and than freeze them. When I do a big cook up at mum's (she has the big 900 oven and i only have toaster oven)

    I use the dry sheets. My biggest tip is to always put either a 1/4 cup of wine or meat sauce as the first layer.

  8. #18
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    Can someone please give me a great recipe for lasagna as I'm dying to make it

  9. #19
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    Quote Originally Posted by Amelia06 View Post
    Can someone please give me a great recipe for lasagna as I'm dying to make it
    I follow this one, it's delicious!
    http://www.exclusivelyfood.com.au/20...ne-recipe.html

  10. #20
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    Meat sauce:
    500g mince beef
    1/4 onion diced finely
    1/4 capsicum diced finely
    1tsp crushed garlic
    Jar of dolmio extras pasta sauce
    Tiny bit of water

    Bechemel sauce:
    3 tbs butter
    3 tbs flour
    Milk
    1tsp Dijon mustard
    Cheese

    Heat a little oil in a pan, cook onion, garlic & capsicum off until onion translucent. Add mince and brown. Add pasta sauce and a tiny bit of water. Simmer

    Melt butter in pan, add flour to make a roux, add a little milk at a time using whisk until sauce is thickish. Add dijon mustard and a handful of grated cheese.

    Layer: sauce, pasta sheets, bechmal finishing with bechemel sauce and top with grated cheese.
    Cook at 180 deg for 40 mins.


 

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