I serve ours with salad and garlic bread
+ Reply to Thread
Results 11 to 20 of 22
25-02-2012 07:48 #11
25-02-2012 07:57 #12
Just to add, ours are gluten free and vegan for those who want to know
25-02-2012 08:39 #13Senior Member
- Join Date
- Feb 2012
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.
25-02-2012 08:52 #14
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!
25-02-2012 11:48 #15Senior Member
- Join Date
- Jun 2008
I make my own bologanise sauce - including carrot, capsicum, broccoli, whatever I have, all food processed. Then follow this receipe:
I make 2 large ones at a time and freeze.
25-02-2012 12:07 #16
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.
27-02-2012 20:59 #17
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.
27-02-2012 21:19 #18-
- Join Date
- Nov 2006
Can someone please give me a great recipe for lasagna as I'm dying to make it
27-02-2012 21:29 #19
27-02-2012 21:33 #20Senior Member
- Join Date
- Dec 2009
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
3 tbs butter
3 tbs flour
1tsp Dijon mustard
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.
By share a book in forum Recipes & Lunchbox IdeasReplies: 16Last Post: 12-07-2012, 21:01
By FionaC85 in forum Recipes & Lunchbox IdeasReplies: 5Last Post: 04-06-2012, 10:32
By 2ndtimemumma in forum Pregnancy & Birth General ChatReplies: 4Last Post: 23-12-2011, 11:11
TribalanceTriBalance is a physio, yoga & pilates studio in Brisbane's inner north, offering specialised women's health ...
LATESTToilet training: when is the best time to start?Why it is OK for your child to be differentWhat is a blessing way? How is it different to a baby shower?
POPULARWhen can I start giving chores to my children?New baby nursery checklist – a guide to newborn essentialsWhat to pack for labour and hospital – a checklist
FORUMS - chatting now ...
IUI QueryNon-IVF fertility assistance
Egg Donation in Greece #5Egg Donation
SurrogacyAdoption / Surrogacy
Growth Of Intellection. Discussion?General Parenting Tips, Advice & Chat
Career change - good idea?Working Hubbers - Employed
I am... #20General Chat
Cyclone Debbie Support thread.General Chat