queenbumbles The lasanga recipe that follows is the most basic one that one can do.... The instuctions are in their fullness. One can alter veges to taste and if one follows the main thoughts given then one will always have a good lasanga. It is very easy. The one hint is use the fuller sheets fot the bottom layer and the top layer with the smaller pieces as the middle layer, one would cut these firstly to have handy when ready to put it all together. Cheers.

valentino - 2008-06-12 10:16:00

Lasagne ( still the best all-rounder ) serves 8 2 teaspoons olive oil, 1 large onion chopped, 2 carrots finely chopped, 2 celery sticks finely chopped, 2 zucchini finely chopped, 2 cloves garlic crushed, 500 grams lean beef mince,
2 x 400 grams cans of crushed tomatoes, ½ cup beef stock, 2 tablespoons tomato paste,
2 teaspoons dried oregano, and 375 grams instant or fresh lasagne sheets.

CHEESE SAUCE: 1/3 cup cornflour, 3 cups milk and 100 grams cheese grated.

Heat the olive oil in a large non-stick frypan, add onion and cook for 5 minutes until soft. Add the carrot, celery and zucchini and cook stirring instantly for 5 minutes until the veges are soft (one may need to add a little beef stock liquid if too dry). Add the garlic and cook for another minute.

valentino - 2008-06-12 10:17:00

Next part of Lasanga.... Cont... Add the mince plus a little salt and pepper for personal taste, cook over very high heat stirring until well browned. Break up any lumps of meat with wooden spoon. Add the crushed tomato, beef stock, tomato paste and oregano to the pan and stir to thoroughly combine. Bring the mixture to the boil, then reduce the heat and simmer gently partially covered for 20 minutes stirring occasionally to prevent the mixture from sticking to the pan. Preheat the oven to moderate 180c, spread a little of meat sauce into a base of a 23cm X 30cm ovenproof dish. Arrange a layer of lasagne sheets, a layer of meat sauce, then a final layer of lasagne sheets.

To make the cheese sauce, blend a little of milk with the cornflour to form a smooth paste in a small pan. Gradually blend in the remaining milk and stir constantly over low heat until the mixture boils and thickens. Remove from the heat and stir in the grated cheese until melted. Spread evenly over the top of the lasagne and bake for an hour.

valentino - 2008-06-12 10:18:00

Final part of Lasanga.... Check the lasagne after 25 minutes. If the top is browning too quickly cover loosely with non stick baking paper or foil. Take care when removing the baking paper or foil that the topping does not come away with the paper or foil. Leave the lasagne to stand for 15 minutes before cutting into portions for serving.

STORAGE TIME: Can be frozen for up to 2 – 3 months. When required, thaw overnight in the refrigerator then reheat covered with foil for about 30 minutes in a moderate oven.

valentino - 2008-06-12 10:18:00

Now I noted 3 layers in my introductory.... I do use 3 layers, I put in a middle layer but just repeat the bottom layer with mixture on top then the top layer with cheese sauce.... The above recipe is for a two layer but is a very basic lasanga. By putting in the third or middle layer gives the lasanga more body when serving, this is up to one to do as one wishes. Hopes this makes sense. Also one can use chicken instead of beef mince if one wishes. Cheers

valentino - 2008-06-12 10:24:00

Gee I'm still not fully with it yet....... Did note to put in Sheets, noting plural form of sheet..... Anyway, one should now get this note quite clearly, hopefully not too over the top in sinstructions given. Cheers

valentino - 2008-06-12 10:27:00

If one wants vegetarian wise only the.... replace mince with veges like spinach, silver beet, broccoli, others that one may wish and to replace beef stock with vege soup. Remember than leafy veges shrinks more than mince, so when thinking of quantities to use perhaps virtually doubling amount.

valentino - 2008-06-12 10:48:00

Proving Yeast As I have gas hot water, I have no hot water cupboard. I found this hint for proving yeast. "Place dough in a suitable microwave container. Cover, microwave on defrost (30%) power for 1 minute at 5 - 10 minute intervals until double in bulk" And yes, I remember the yeast drink as a child. Haven't had it for years.

lulu239 - 2008-06-12 11:36:00

Bumping for lojo30 =^.^=

valentino - 2008-06-14 16:36:00

bumping for aj252 post 108 and 138.

valentino - 2008-06-15 19:09:00

bumping for the hints.... 108 and 138.

valentino - 2008-06-17 15:57:00

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cookessentials - 2008-06-19 20:53:00

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cookessentials - 2008-06-21 22:20:00

Bumping for an Evapaporated Milk Recipe.. To be placed....

valentino - 2008-06-24 12:21:00

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artbiz - 2008-06-24 12:31:00

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artbiz - 2008-06-24 12:32:00

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artbiz - 2008-06-24 12:34:00

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cookessentials - 2008-06-25 15:13:00

And again ... :o)

jenna68 - 2008-06-28 08:57:00

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cookessentials - 2008-07-02 08:22:00

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cookessentials - 2008-07-03 13:49:00

Bumping :o)

jenna68 - 2008-07-05 21:35:00

And again ... :o)

jenna68 - 2008-07-09 05:42:00

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jfullernz - 2008-07-10 20:20:00

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cookessentials - 2008-07-10 21:16:00

BUMPITY bump :o)

jenna68 - 2008-07-14 05:57:00

bump for neck chops post 11 I think

indigojo - 2008-07-19 13:52:00

Really easy and really really tasty beef stew takes me back to my childhood...dice approx 750g lean beef. Toss in flour to coat. Put into casserole dish. Add some peeled and diced carrots and a peeled and chopped onion. Add 1 packet Maggi Hearty Oxtail Soup. Add water - enough so the meat etc are just covered. Season with salt and pepper. Bake 3 hours at 180 deg. You could add some potatoes as well and make it a complete meal. I personally prefer this on mashed potato or eaten the next day on soft white bread.

ppppaula - 2008-07-19 17:54:00

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cookessentials - 2008-07-22 11:06:00

Bumping for posh_paws To check fudge hints...

valentino - 2008-07-22 12:14:00

And again.. :o)

jenna68 - 2008-07-26 07:49:00

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cookessentials - 2008-07-28 16:38:00

Bumping for cinny19 ....

valentino - 2008-07-29 13:45:00

bumping for the tips on making fudge...

winnie231 - 2008-07-30 09:46:00

BUMPITY bump :o)

jenna68 - 2008-08-02 07:26:00

Up it goes Bumping

susan21 - 2008-08-07 20:11:00

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jan.w1 - 2008-08-08 15:11:00

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cookessentials - 2008-08-12 17:02:00

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cookessentials - 2008-08-16 22:29:00

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cookessentials - 2008-08-21 10:24:00

Bumping for bud20 ....

valentino - 2008-08-22 12:20:00

And again ... :o)

jenna68 - 2008-08-24 09:55:00

If anyone would like to save the pages of a thread have a page of the thread on your screen.. at the top left, click on the word 'File' - then 'Save as' - a box will pop up.. type the name of the thread - use the page number too if you want.. ie: "Cooking Class 101 thread 1" or any other name, in the 'File name' part, and at the top of the box, click on the little down arrow at the right end of the 'Save in" box. A range of options will come up.. choose where you want to save the thread to - ie.. to your desktop, so you have it readily accessible. Now click on 'save' at the bottom right of the box, and your computer will take a few moments to save that page of the thread (or any internet page you want to save like this) so you have it readily accessible to read through as and when you want.. Just go to where you've saved it, and click/double click on the name you've used, and it will open for you.. Hope this helps...

juliewn - 2008-08-24 21:46:00

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cookessentials - 2008-08-29 10:02:00

Bunping for shikawe to peruse 108 and 138.

valentino - 2008-08-29 19:00:00

Back to P1 Bump

wron - 2008-09-03 22:04:00

And again.. :o)

jenna68 - 2008-09-06 20:51:00

BUMPITY bump :o)

jenna68 - 2008-09-11 06:04:00

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cookessentials - 2008-09-15 19:45:00

pg 3 :o)

jenna68 - 2008-09-20 09:11:00