Jamie Oliver

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#1 Wed 02 Jan 08 4:42am

microsoftboy

Member
From Atlanta, Ga USA
Member since Wed 02 Jan 08

5 Top Lasagna Recipes

Found this great site with only lasagna recipes. 

The number one recipe is fantastic!
http://www.mylasagnarecipe.com

I made the number 1 recipe with no soak noodles and it was delicious. clap

Last edited by microsoftboy (Mon 15 Sep 08 3:43am)

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#2 Sun 06 Jan 08 6:55am

microsoftboy

Member
From Atlanta, Ga USA
Member since Wed 02 Jan 08

Re: 5 Top Lasagna Recipes

Here is another great lasagna recipe and photo instructions.  I made this lasagna today and it was great.

http://www.spaghettisauceandmeatballs.c … hotos.html

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#3 Mon 07 Jan 08 11:59pm

jedi stefan

Member
Member since Mon 07 Jan 08

Re: 5 Top Lasagna Recipes

another great method is using crepes as opposed to pasta.  makes an incredible, rich, thick, lasagna.

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#4 Wed 09 Jan 08 7:43am

microsoftboy

Member
From Atlanta, Ga USA
Member since Wed 02 Jan 08

Re: 5 Top Lasagna Recipes

Thanks Jedi thumbsup ,
I will try that in my next lasagna.

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#5 Thu 10 Jan 08 12:00am

microsoftboy

Member
From Atlanta, Ga USA
Member since Wed 02 Jan 08

Re: 5 Top Lasagna Recipes

Jedi
Do you make them or buy them at the store?
If you make them do you have a recipe?

Thanks

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#6 Thu 10 Jan 08 7:20pm

Mr Grumpy

Forum champ
Occupation Sh*t Finder
From Coventry
Member since Sat 22 Dec 07

Re: 5 Top Lasagna Recipes

My own de facto lasagne recipe, the result of many years trial and error and some advice from a friend’s Italian mother, uses pretty much the meat sauce recipe in your link (and I agree about making it the day before), but I tend to use a béchamel and cheese sauce to make a “wetter” dish with more free liquid.  This is a personal preference, and it is probably not authentic, but for me it tends to lessen the greasiness of the meat sauce.  I have never included the sausage, but I will.  I did once try a recipe that used ½ ground beef and ½ pork and that was rather good.  One additional tip I would add is don’t believe the lasagne pack that says “no pre-cooking required” – nonsense, IMO it needs to be at least softened for about two minutes in boiling water.

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#7 Sat 12 Jan 08 7:38am

microsoftboy

Member
From Atlanta, Ga USA
Member since Wed 02 Jan 08

Re: 5 Top Lasagna Recipes

I tried the crepes in the lasagna recipe.  It was very rich.  My family loved it.

Thanks

smile

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#8 Sat 12 Jan 08 11:35am

madcrow

Forum champ
Occupation Casino Dealer
From The Nude Cook
Member since Wed 04 Jan 06

Re: 5 Top Lasagna Recipes

wave Aloha.. Just thought I would add my recipe.. You can find it in the Madcrow Chronicles, which can be found here..

http://www.jamieoliver.com/forum/viewto … 03#p160303

I have had a lot of compliments for it.. Give it a try..

Madcrow

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#9 Sat 12 Jan 08 9:19pm

liztomadin

Member
Occupation Full time domestic engineer (i.e. housewife and busy mum)
From SW London
Member since Fri 11 Jan 08

Re: 5 Top Lasagna Recipes

Here's my basic meat lasagne recipe.... it takes time but it's worth it.  I should mention that my husband is Italian and his mother is a fantastic cook who has passed on her passion for food to him.  I hope she won't mind me passing on a couple of secrets!  I usually make a large quantity of the meat sauce - ragu - which I then use as pasta sauce as well.  I never make this lasagne all in one go as it's too much of a marathon task, so I'll make the sauce one day then put the lasagne together the next.  The ragu definitely benefits from resting overnight.

I often use half and half pork and beef mince as I think it tastes better.  Sausage meat in is also good, especially if you can get hold of real Italian sausages.  Also good is veal and pork, if you can get hold of it and if you don't have problems with eating veal.

Start by softening up onion, carrot, celery and garlic (I don't always use garlic) in olive oil and then add your meat to brown.  Brown the meat for 45 mins to an hour..... I know, it sounds long but it makes a difference.  As the meat starts to cook add 4 or 5 whole cloves and season well.  Keep it cooking over a fairly low heat and move it round the pan regularly and when it's ready you'll see that all the water has evaporated off and the meat has taken a lovely brown colour.

Once the meat is ready, pour in a glass of wine - red or white (I prefer white myself) and let it evaporate off over a high heat.
Now add the tomatoes.  I use 2x400g cans of chopped tomatoes per 500g of meat.  Add half a cup to a cup of water too (I use the water to rinse the last tomato juice from the cans).

Now let the sauce simmer, covered, for at least 2 hours, preferably 3.  Add water if the sauce starts looking too thick and give it a stir regularly.
Towards the end, check the seasoning and add any herbs you want - oregano/thyme/basil.

When making lasagne, especially if you use no pre-cook pasta, both the ragu and the bechamel need to be quite liquid, as the pasta will absorb quite a lot while it cooks.  I just make a basic bechamel, for which I can't give quantities as I do it by eye.... you do need quite a bit, though, 1-2 pints is good.  I don't use cheese, just butter, flour and milk.

Now grate plenty of parmesan and layer up the lasagne, trying to achieve as many layers as possible.... my husband always complains I don't do enough!  Start with the Ragu, then pasta, then bechamel, then parmesan.  Actually, I often don't put bechamel in every layer, it depends how much I have.

Finish with the bechamel and parmesan.  Grate over some nutmeg and fleck with small pieces of butter.  For baking time/temperature I always follow the pack of lasagne I'm using.

It's the cloves and the long cooking time that make this recipe... but don't eat the cloves!!  If anyone tries this then let me know what you think!

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#10 Tue 15 Jan 08 10:55pm

microsoftboy

Member
From Atlanta, Ga USA
Member since Wed 02 Jan 08

Re: 5 Top Lasagna Recipes

Hey Liztomadin
I tried adding the carrots and celery.  It was very good.  Thanks for the great recipe!

thumbsup

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