Lasagne Recipes!

[Nadine]

I cook my bolognaise sauce (mince, garlic and Leggo's bolognaise sauce) and make the bechamel/cheese sauce.

I also oven roast 1-2 large red capsicums (they shrink heaps) in the oven untill the skin bubbles and darkens/blackens. I then place on a plate and cover with cling wrap. Once cool I peel the skin off and use the capsicum flesh as a layer in my lasagne.

I also use eggplant in mine which I pan fry. So that is also added with the capsicum layer.

So my layers are:

Fresh lasagne sheets (so much more tender and melt in your mouth then dried)
bolognaise sauce
lasagne sheets
very thin layer of cheese sauce or bolognaise sauce (for moisture) topped with capsicum and eggplant
bit more cheese sauce
lasagne sheets
rest of bolognaise sauce
lasagne sheets
then cheese sauce to finish off sprinkled with more cheese.

I cover mine with foil and bake for about 40min on medium heat (200 fan forced) and then I take the foil off and cook for a further 10-15min to brown the top. Yummy!

My DH doesn't like cheese so I use mozarella in mine, so it isn't cheesey.

[barney]

oh thanks everyone im going to try it tomorrow nite as dh is buying me chinese tonight

HOLLY cant wait to try yours hun, and i just cant wait to see you in sydney yay

[MantaRay]

I have to say I'm with Rach. I love it from scratch. Plus I hate using jar stuff when the boys are eating it due to the salt content. I am sure I make the lowest sodium pastas you can get.

ETA, I should mention the tinned tomatoes I use are the ones with the lowest salt content - the Coles Australian tomatoes ones - just 6mg per 100g.

Plus, I agree that the vegies make it less traditional, but I can't help myself - I take every opportunity to get vegies into the boys. Even though they actually like vegies I also "hide" them when I can to get extras in LOL!!

[Alipralli]

My DH is the lasagne cook in our house, and he makes the best lasagne EVER!!!!!!

He uses the recipe that in on the back of the San Remo Curly Lasagne Sheets, and over time has made slight adaptations to it, to our taste (more of this, less of that...sorry he is at work, so I don't know what they are, and I can't ask him - but I do know that he adds a bit of chilli flakes, and a good plop of wine*).

His lasagne is absolutely massive, and will fill a large Pyrex baking tray thingy to the top. I reckon we would get at least 12 serves from the one tray.

Anyway, his little tip is to cook it for about 40 minutes, remove from the oven for 30 minutes to rest, and then return to the oven to brown and cook the rest of the way through. Apparently (according to him anyway!), letting it rest allows the whole thing to somehow be a little more solid, and easier to serve, instead of just having a plop of meat, cheese and pasta on your plate.

Yummo!!!

*Me and my technical terminology! My mum taught me to cook with dashes, bits, pinches, pffts, plops and blobs...