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Post by cheesygrin on May 27, 2007 20:23:53 GMT
Does anyone have a recipe for beef lasagne? preferably a quickish one with not too much faffing around. It's the sauces I'm not sure about, the mince mixture I'm fine with. Is anyone able to give me a pointer or two please? Thanks
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Post by Olivia Newton Mearns on May 27, 2007 21:07:49 GMT
I usually just use a basic cheese sauce, cheesy (no pun!)
2-3 tbsp flour 1oz butter about 1/2 pint milk about 1oz cheddar cheese, grated.
melt the butter, stir in the flour to form a roux, cook for about a minute, remove from heat and slowly stir in the milk a little bit at a time. Return to heat, stirring continuously until it thickens, add cheese and seasoning if required.
Layer the beef mixture, the lasagne and the cheese sauce, finishing with a layer of cheese sauce and if you like some extra grated cheese. Bake according to the instructions on the lasagne.
enjoy!
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Post by smiffy on May 28, 2007 2:04:27 GMT
I use the same sauce t2. Easily made!
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Post by bones2112 on May 28, 2007 8:24:39 GMT
ditto for me to ;D it's far quicker
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Post by cheesygrin on May 28, 2007 10:21:08 GMT
Thanks folks I might give it a try this coming weekend, I'll let you know how it goes.
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Post by faeryboots on May 28, 2007 14:42:53 GMT
I use the same sauce and if I'm in a hurry I also use Seeds of Change bolangaise sauce, it really is the only decent one on the market.
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Post by Admin on May 30, 2007 19:12:13 GMT
Where's the nutmeg then? You can't have Lasagna without nutmeg!
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Post by lily on May 30, 2007 19:36:31 GMT
Where's the nutmeg then? You can't have Lasagna without nutmeg! Yeeew...but it's better than a Chinese Burn I suppose!
xxx
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Post by michaelesterol on May 31, 2007 12:26:03 GMT
Can I also reccomend that once cooked, you place a thin slices of Welsh Goats Cheese in the centre of each serving (on top of course). YUMMY !!
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Post by cheesygrin on Jun 1, 2007 7:13:24 GMT
Where's the nutmeg then? You can't have Lasagna without nutmeg! *barf* each to their own I suppose.
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Post by Admin on Jun 1, 2007 7:55:18 GMT
Where's the nutmeg then? You can't have Lasagna without nutmeg! *barf* each to their own I suppose. It's really not just me. That's the way it's made in Italy. Can I help it if you prefer the non-authentic version? You'll be complaining about the garlic next! ;D
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Post by Janglers on Jun 1, 2007 9:14:50 GMT
*barf* each to their own I suppose. It's really not just me. That's the way it's made in Italy. Can I help it if you prefer the non-authentic version? You'll be complaining about the garlic next! ;D I was going to say that methinks you have been eating abroad. I use nutmeg in quite a few of my minced beef dishes after holidaying in Greece. *goes off to find recipe book*
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Post by ivy noidea on Jun 1, 2007 16:04:17 GMT
*barf* each to their own I suppose. It's really not just me. That's the way it's made in Italy. Can I help it if you prefer the non-authentic version? You'll be complaining about the garlic next! ;D There are very few foods (sweet and savoury) which cannot be enhanced by a grating of nutmeg. I keep a whole nutmeg in a wonderful grinder thingy next to my cooker at all times.
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Post by lily on Jun 1, 2007 17:23:54 GMT
It's really not just me. That's the way it's made in Italy. Can I help it if you prefer the non-authentic version? You'll be complaining about the garlic next! ;D There are very few foods (sweet and savoury) which cannot be enhanced by a grating of nutmeg. I keep a whole nutmeg in a wonderful grinder thingy next to my cooker at all times. Just for show? ;D *runs*
xxx
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Post by ivy noidea on Jun 1, 2007 17:41:41 GMT
There are very few foods (sweet and savoury) which cannot be enhanced by a grating of nutmeg. I keep a whole nutmeg in a wonderful grinder thingy next to my cooker at all times. Just for show? ;D *runs*
xxxI shall bring it with me when I next see you and enhance your voddie!
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Post by michaelesterol on Jun 7, 2007 14:29:43 GMT
Where's the nutmeg then? You can't have Lasagna without nutmeg! I made a veggie Lasagne for the PMC birthday meal and out of interest, having read your post, included grated nutmeg. Having grated the cheese over the top of the lasagne, I sprinkled the nutmeg over the cheese and baked as usual. I will never EVER cook Lasagne WITHOUT nutmeg again !! Fantastic.
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