Does anyone konw how to cook Lasagne?
Or where is the best place to eat Lasagne?
I am really like it~~~~~~~~~~~~!!!!!


sorry , i made mistakes.

I really like it~~~~~~!!!!!

Pasta.

Ragu.

Bechamel.

If any of these are things you aren't familiar with, then you need to look further.

Tom

it's easy.
Fry onions, garlic, ground beef. Add chopped tomatoes and red wine. Stir until it becomes a sauce. Add oregano, parsley, Basil. Let simmer on low.

Make white sauce: milk, butter, flour, salt. Whisk until smooth (or just buy a packet of whitesauce powder).

Grate parmesan cheese (or any cheese you need to get rid of).

In a baking dish layer lasagne pasta, meat sauce, white sauce, cheese. Repeat until you run out of sauce. Top with grated cheese. Put in oven at 200 for 20 minutes or until its bubbly and cheese is browned.

Take out. Let cool a bit. Eat.

Migros also sell fresh lasagne sheets.

A quick Google of "lasagna recipes" will yield an abundance of recipes for you to try, with all kinds of options ranging from classic lasagna to easy lasagna, vegetable lasagna, even chicken lasagna (apologies to lasagna purists; I don't suggest that one).

And just in case you are confused, Tom's comment about "ragu" does not refer to the jarred tomato sauce under the "Ragu" brand. Stay far, far away from that stuff!

I even saw a Chicken Tikka Lasagne once. The stuff of dreams.

I have the best lasagne recipe but it takes about six hours to make...

Aubergine (egg plant) lasagne is very good. Kind of a cross between mousaka and lasagne.

Chicken Tikka lasagna, Mmm...Sounds delish

A lot of great lasagna en Suisse but the frozen market ones are nothing like the ones you can get at a decent pizzeria

If you use a white sauce you end up with a pink soup with a stack of layered noodles and ground beef in the middle. My Italian aunt never ever used a white sauce.

I had lasagne at a well highly recommended Italian restaurant this past weekend and it came in a bowl looking like a castle tower surrounded by a pink moat....really disappointing

Use either ricotta cheese or cottage cheese in the layers with the ground beef mixture and then a heaven tomato sauce layer on top, make sure to fully cover the ridges of the lasagne noodles otherwise the ridges burn.
After baking it results in a firm lasagne that can be cut and served on a plate without sliding all over the place, very moist and tasty.

No, you don't (unless you don't make it correctly).

I have never had this problem.

That's the way southern Italians do it.

So does the Bolognese version, if done correctly.

Tom

Yes, ragu is Bolognese meat sauce, and is mostly meat (and NOT tomatoes, though there are some in it).

Tom

Include a layer of crunchy fried bacon...

I am unsure where my mother got the recipe she started using when I was young but this was her method as well. I am unsure how nearly I match hers, I didn't use a recipe exactly, just what I thought she did (plus extra cheese )

I make a sauce with canned tomato sauce, thin sliced zucchini, garlic, onions, mushrooms and olives along with a good bit of ground beef. Saute garlic and onions in olive oil, add ground beef and cook until browned, add in zucchini, olives and mushrooms for a quick stir or two, then add in tomato sauce. I make this a bit saucy because I use dry pasta, the pasta absorbs the extra liquids. I am sensitive to tomato acid so rarely make sauces from scratch, my hands would be burning.

Next, I mix together 2 packages of ricotta, a cup or so of grated parmesan or grana padano an egg and some fresh basil.

So, spread some sauce thin in bottom of baking dish, layer of noodles, layer of sauce, noodles, cheese, noodles, sauce, noodles, cheese, etc, until last is sauce. Top with mozzarella or provolone and bake for about 30min.


NOW - some of my friends like this, some don't. Some prefer to use bechamel, some prefer to use cottage cheese. Theirs tastes fine but to me, it is a bit "slidey" and I like my layers nicely stacked. On the other hand, if there are leftovers, on day 2 theirs is still great (and less "slidey"), mine could use a bit of sauce.

In my experience, it doesn't matter what kind of lasagna you have or what the ingredients it contains, it always tastes better on day two!

Yumm. Since I eat fairly low carbohydrate, I now use grilled eggplant instead of noodles. And I strain the ricotta for a couple of hours before I mix it with egg and cheese. Very yummy.

I also use ricotta instead of béchamel. I like it so much better than with the béchamel.

This is what I do too. I leave out the noodles and use either eggplant or zucchini. It's yummy.

I love Lasagne, but for me it's a tradeoff between effort, time required and results. The white sauce is often the most time consuming to make from scratch (I always have lots of pre-made tomato-meat sauce in the freezer as I usually make it in bulk). You can substitute packet soup instead (like cream of mushroom) or light gravy mix (we always have lots of Ikea meatball gravy packets) for the white sauce, and it still tastes great. As for cheese, yeah, great to go with tradition, but in reality lasagna is a good opportunity to get rid of all the bits and pieces of cheese taking up room in the fridge. It doesn't matter, once melted and bubbly it tastes great. Oh, and kids love lasagne, so also a good way to trick them into eating vegetables by layering thin slices of zucchini, carrots, eggplant, etc. If you want to firm up the texture, pour half a cup of milk with 2 tablespoons of cornstarch over the lasagne before popping into the oven. When it's almost done, zap it on high with the broiler to really brown up the top. Yum.

Perhaps it does go pink if your ragu is very watery, which it shouldn't be.

I've always used bechamel, plus the Italian cooking bible "Silver Spoon" says use it so it must be right!

This is probably the first time I ever agreed with st2lemans, but if you get pink sauce, then you're doing it wrong.

Been doing lasagna with béchamel for as long as I remember and *never* had the tomato sauce mix with the béchamel. In fact, my lasagna gets more orangy than pinky because I use fresh tomatoes instead of tomato paste.

This thread made me lunch hungry. And it's not even 11h. Damn you! I hope there is lasagna for lunch today!

what a coincidence! just yesterday, i was thinking of making lasagne too and never tried before.

btw, what do you guys mean by 'noodle' is this an american word for sheet pasta?

now i'm also super hungry...