how to make.please help
Thin bol mix on base of square/rectangular dish, pasta, repeat.... top with pasta sheet then top with a white cheese sauce.
Melt large knob of butter, add large spoonful of flour (off heat), mix to paste. Add spoon fuls of milk and mix until combined...repeat until paste is liquid enough to just chuck rest of milk in (?half pint in total). Voila.
I don't use scales sorry
So yes it should all be in your store cupboard and I forgot to mention chuck in some cheese either on top or with sauce as you heat it once it's combined
....oh and I heat the white sauce to thicken it...
Have a look on here, here or here.
All are very good sources of recipes.
You can probably manage from what you have, if you have mince, onion, carrot, tomatos and/or passata and flour, milk and cheese.
Yes - you do need white sauce. If you really don't want to attempt it, buy a jar of Ragu white sauce and alternate layers as follows:
meat sauce and repeat until the dish is full - sprinkle cheese on top and bake at approx 180 for 40 ish mins (until the pasta sheets are cooked.
Otherwise Delia will help you through!
You forgot to add the cheese OW!
Main thing I'd add (apart from the cheese) would be to add the flour slowly stirring a lot to get the lumps out and keep stirring when it's heating. Once all the milk's in, keep stirring - it will thicken after a few minutes on the heat, then add the cheese
This will no doubt be frowned on by foodies, but I make lasagne with a cheese sauce. Quantities put together serve 3 reasonable adults with this as the only thing on the plate!
My version involves tablespoon butter, melted then removed form the heat and stir in enough plain flour to make a thick paste. Pop the paste back on the hob and stir while heating gently for ~ 2 minutes.
Remove from the heat, and add (in total) ~ 1/2 pint milk. DON'T ADD it all at once. add the milk initially in small lots, stirring into the paste each time. The paste should get thinner as you add milk, once it's moving freely, add the rest of the milk. Return to the hob & heat to a boil, stirring thoroughly. Once it has boiled, it ought to simmer gently for a few minutes.
I'd add ~ 100g cheese to that much sauce, grate the cheese and remove the sauce from the pan before adding. Don't return to the heat, otherwise the cheese does something really quite nasty.
Layer lasagne in the bottom, then bolognase, then pasta, cheese sauce, bolognase. Repeat the pasta, cheese sauce, bolognase. Finish with paste & cheese sauce.
Add some grated cheese on the top, just so it goes nice & crunchy.
Cook as per pasta instructions, but usually 45 - 50 mins at gas mark 5 or 6.
Apologies if that's telling you how to suck eggs...
ho hum, I obviously type slowly!
At least I don't disagree with the posts above - or not too badly!
Easier to make the cheese sauce using milk and cornflour, less likely to go lumpy. Paste of milk and cornflour add more milk and stir until thickened, add cheese, cheddar and parmesan and black pepper.
Layer lasagne sheets, bol and cheese sauce and repeat. Agree with HL, bake well so it all goes mixed up and hot and bubbling.
Oh stop pissing about
OK, I assume the way I make lasagne is authentic because it's been handed down from my brother's ex's mum who is about as Italian as it gets. Maybe it's a southern Italian thing but there's definitely no cheese sauce involved, just cheese. As well as what is basically a bolognese type sauce that's been cooking for bloody ages, I would coat each pasta layer with a generous sprinkling of: mozzarella, ricotta and parmesan. Mozzarella's got that lovely stringiness, the ricotta gives you all the creaminess you're looking for, and parmesan is, well parmesan. And use fresh stuff, not the cheapo stuff you get in the plastic tubs (which I do use, admittedly, for more snacky type pasta dishes.)
An extra large layer of cheeses on top of the final layer before you whack it in the oven and don't let it out till there's some serious crispy bits of overdone, brown cheese on top. If you've used enough sauce there will still be enough moist stuff inside but you don't want to be eating the gooey, soppy mess you get with a cheese sauce. Just my opinion, like.
BTW, don't ask me about quantities, it's been ages since I've made one. All I know is, to get the sauce as rich as you need it, you'll always need at least one and possibly two more tins of tomatoes than you really thought was necessary. That's the key to a good lasagne - rich sauce, lots of proper Italian cheese and don't skimp on the cooking time.
My ex-MIL is from South Italy and does exactly what Phil says above with cheese (mozz; ricotta, parmesan) + she added in hard-boiled egg to the layers too. ... and ditto it can't ever be too tomatoey ... and seconded - don't skimp on the cooking time. I also notice that the amount of lasagne sheets stated in a recipe can usually be halved unless you like chomping through masses of pasta on your way to find the filling/sauce.
I use this recipe and works a gem.
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