I make my own bolognaise sauce - onion, garlic, mince, mushrooms, 2 tins of crushed tomato, a small tin of tomato paste, mixed herbs, lil bit of BBQ sauce worchetshire sauce red wine and a pinch of sugar...
Bechamel sauce - I get 500g of ricotta and 500g of cottage cheese mixed together with an egg (to bind it) ...
Then I just layer it starting with the bolognaise, fresh lasagna sheet then my ricotta mix and so on.... ending with cheese ...
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Results 31 to 38 of 38
05-06-2012 10:23 #31
05-06-2012 10:56 #32
I make spag sauce depending on if I can be bothered I make the pasta and I make a big batch of cheese sauce. I layer meat, pasta, sauce and repeat until I have used everything up then I top with more cheese soooo good!
05-06-2012 11:03 #33
I make huge batches (2-2.5kg) of mince with celery, onion, carrot, zucchini and mushroom with fresh tomato and passata. Loads of garlic, chilli and oregano as well. Then freeze into 500ml lots so I can make it fresh as required.
Layer with instant sheets, finely sliced pumpkin and ricotta and top with packet cheese sauce if lazy or homemade if not. Smother in cheese.
05-06-2012 11:11 #34Senior Member
- Join Date
- Nov 2007
I think it probably depends on where in Italy your Nonnas are from, I know there tends to be huge food wars over there because "Italian cooking" could mean different things depending on where in Italy you're from.
I make a few different types - beef, chicken, mushroom/spinach/veg. The chicken lasagne recipe calls for chicken livers - DP *never* lets me put them in! Bah.
05-06-2012 11:22 #35
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05-06-2012 11:29 #36
Badly! I don't know what it is... I follow the directions exactly and it is ALWAYS sloppy. Usually tastes great but looks feral
I might need to steal some recipes from here.
05-06-2012 12:14 #37
05-06-2012 12:25 #38Senior Member
- Join Date
- Mar 2011
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