Oil in saucepan. Stir in 1 diced onion, garlic (I go overboard with the garlic, I love it! lol) 2 grated carrots, 2 grated zucchinis. When soft, add 500g mince. Brown. When cooked add either tin of diced tomatoes or 4 fresh tomatoes which are peels and chopped (you can search google for how to peel tomatoes). I add seeds as well with my fresh tomatoes.
I will then add... a bunch of random things. Sometimes some stock powder, sometimes semi-dried tomato pesto, sometimes some balsamic, sometimes tomato paste. I just taste it and add whatever I think will make it awesome. I sometimes add red wine (if I have it) or some sugar to cut through the acidity of the tomatoes (just a little bit).
Always add plenty of herbs - basil and oregano in particular.
Other additions I make occasionally are bacon and mushrooms (my partner loathes mushrooms so I chop them really finely and don't mention them...lol).
So simmer that.
Meanwhile, white sauce is flour and butter, then lots of milk. Stir stir stir. Adding milk slowly, allowing to thicken, then adding more. Eventually adding some nutmeg and parmesan cheese.
Then I pop in some mince, lasagne sheets (I prefer dried, personally), white sauce... then repeat until the last year is mince, lasagne sheet, white sauce, grated cheese (mixture of tasty, mozarella and parmesan).
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04-06-2012 14:39 #11
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04-06-2012 19:00 #12
My tricks to what I think is a great lasagne is letting the sauce simmer (covered) for ages. Like 1 1/2- 2 hours. It makes the meat super tender. Stir every now and then so it doesnt stick and the break apart the mince. I also make my bechamel sauce really fluffy and thick then stir an egg through it. After layering (meat sauce, lasagne, bechamel, meat sauce, lasagne, bechamel) I add a layer of grated cheese then zig zig or criss cross BBQ sauce over the top. Not traditional I know but it tastes really good.
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04-06-2012 19:15 #13
I used to make the WORST lasagne, but I begged my friend to let her nonna teach me - she used to make me trays as bday presents.. haha
so im with diamond eyes - i was told NO bechamel.
Bolognaise I make from scratch including home made tomato passatta. I also thicken with a little flour -but make sure you cook it out. You need to wet enough to make the sheets soft wihtout drying out the sauce and leaving it too meaty.
Then just layer it up - bolognaise, cheese, dry pasta and repeat. (i have heard the boiled egg but never tried it myself).
Finish with a layer of cheese.
Leave overnight in the fridge (the secret she told me?) and then cook the next day.
Apparently, she says 'real italians don't use fresh pasta, this is a story we sold to the rest of you to make money'
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04-06-2012 19:33 #14has left the building
- Join Date
- Dec 2008
I'm very pleased to hear others don't use bechamel sauce and that it is traditional not to. I've always thought it tastes so much better without it but whenever i say i don't add it to my lasagna i get looked at like i'm crazy. Even DH thought i was nuts until i made it and now he thinks bechamel in lasagna is gross.
I think everyone should give it a go, it really is so much better
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04-06-2012 19:36 #15
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04-06-2012 19:42 #16
My lasagne is in the oven as I type... DP's absolute FAVOURITE meal!!
I make a gluten free version and basically the only thing not from scratch is the lasagne sheets which san remo do a good GF brand.
I have a great recipe by Janelle Bloom which I will type out if anyone wants but wont bother if not.
It's basically a bollognaise sauce with bacon, onion, garlic, white wine, sun dried tomatoes and some extra's cooked for an hour on the stove or if I'm organised enough 4 hours in the oven. Then bechamel sauce which I make in the thermomix but used to make on the stove, just milk, flour, butter, nutmeg and salt.
Then layer all that and top with grated mozarella and then tear balls of bocconcini over the top. SOOOOO tasty!!
04-06-2012 20:01 #17
Lasagna takes faaar too long. This is my quick and easy alternative:
1. Go to Nonna's for lunch
2. Take home enough leftovers to last us a zombie apocalypse
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04-06-2012 20:08 #18Senior Member
- Join Date
- Dec 2005
My Nonna does the bechemel and she taught me to make Lasagne.
It's all in the mince sauce though - good passatta, mix of pork and beef mince, dried bay leaves, garlic, onion, good olive oil, salt, pepper and left to cook for ages.
Then layer mince sauce on the bottom, dried lasagne sheets, more mince, white sauce - repeat ending with white sauce layer and extra parmesan and mozarella on top.
04-06-2012 20:08 #19
Button, give the egg a go next time its really tasty. <3
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04-06-2012 20:13 #20Senior Member
- Join Date
- Mar 2010
Hmm ive never put egg in my lasagna. Do you just boil it and slice.it up? Having dinner guests this sat and was thinking of making lasagna. Might add the egg buy want to makr sure i do it right!
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