lasagna help

wot, no spinach? That's not lasagna.

hmm.. I didnt think about that.

that does sound pretty good.

Until the noodles are soft and the center is hot.

duh


so how long is that?

I am thinking... about 350? for 1 1/2 hours? or is that over kill?

Do you use Bechamel sauce and grated cheese too?

I bake it for about 35 to 40 minutes- until the top layer ( sauce and cheese) is golden.

Bechamel sauce?
what is that?

I make my own sauce. The only 'pre-made' ingredient I use is canned tomatos.

I do use grated cheese, ricotta, a little jalapeno jack cheese too..


mmmmm

That's the way I learned to cook Lasagne in Italy.
Sauce Bechamel - here is a basic recipe I found with a search machine).

Grease the pan, add a small amount of sauce, add pasta, add meat sauce- or veggies- cheese, Bechamel, pasta...
last layer is pasta, Bechamel to cover, cheese and some flokes of butter, so the parmesan will not burn.

Sorry,
forgot the link.
http://veggietable.allinfo-about.com/recipes/bechamelsauce.html

Like you I make my own sauces. Just using canned tomatoes in winter.

shewolfnm,

I don't like dishes made without cooking the noodles in water first. I don't know if it's me or not, but it just tastes too starchy for my taste.

One thing I do is use three cheese and I mix them all together before I layer them in the lasagne.

It needs to be heated through and not too runny, but not dry either. Using uncooked noodles will help keep it from being runny. I'd say 45 minutes to an hour at 350 at most.

Bechamel sauce is made by first making a roux of butter and flour, then adding milk or cream and whisking until bubbly and thick. That's all it is. Some will season it with S&P and maybe a dash of Tabasco. I wouldn't put it on my meat & tomato based lasagna, but maybe that spinach version Dys is talking about.

Yes, Bechamel sauce is part of a good lasagne.

To make a Bechamel:
70 g butter (ca. 2.5 ounce)
70 g ounce flour (ca. 2.5 ounce)
1 ltr. Milk (1 quart)
salt, pepper, nutmeg

Bring the milk to a boiling point. Melt the butter in a pot.
When it starts to crackle, add the flour at once.
Mix well with a wooden spatula or a whisk.
Cook the white roux for a few minutes.
Watch out not to let it brown. It must not get any coloration. Pour the boiling milk on the cold roux.
Whisk and bring again to a boiling point. The bechamel sauce will thicken. Cook for a few minutes, stirring.

that sauce sounds good.


MA- I use rice noodles ( the mister is allergic to wheat) and they dont have a starchy flavor to them at all. They turn out just like regular wheat noodles, only thinner.

I use a few cheese styles shredded together with 1 egg, 2 tablespoons of honey and a sprinkle of garlic.
That goes on top of the entire dish. The honey and egg make it brown and slightly crispy.

I do not like nutmeg in my Bechamel. I guess I'm not a purist.

Thanx for telling me that shewolfnm. I am going to have to try them.

BTW hi big CJ. Haven't seen you around here much lately.

i am an 'expert' lasagna-maker-helper !!!

ingredients that seem to be lacking : cottage cheese (in addition to all the other cheeses), freshly blanched spinach (baby spinach is best),
nice juicy meatballs !!! ,
a can of ready-made pasta sauce (with oregano),
some evaporated milk (to tone down the pasta sauce, if desired).

mrs h 'lightly' precookes the lasagna pasta (tried the precooked variety, didn't like it).

she starts with a layer of sauce ... and finishes with a layer of lasagna noodles , generously topped with shredded parmesan cheese.

it's all cooked/baked in a large square roasting pan. when ready it's cut into sections for reheating in the microwave. she usually makes enough for eight days, that is, four portions, each to serve two people for two days. i like it reheated !!! the whole thing becomes nice and juice !

(have to check to see if any left in the freezer) . hbg

hello little cj
I've been here, just a little less writing....

we all make our pasta's different..

I use canned tomatoes, mince, onions, garlic, parsley,mushrooms,basil,salt and pepper..
layer it starting with the mince mixture sauce, lasagne squares, mince mixture, unsweetened yoghurt, cheese sauce...

finaly grated cheese mix on top with herbs..

I've noticed that noone so far has indicated the use of Velveeta or Vienna sausages, this is a good sign.