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!!
Last edited by MantaRay; July 3rd, 2008 at 09:54 AM.
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...
oh thanks everyone im going to try it tomorrow nite as dh is buying me chinese tonight
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