lasagne

This is Mary's classic lasagne recipe which has been perfected over the years. For the best results leave the lasagne to stand for six hours before cooking. 

Each serving provides 861 kcal, 50g protein, 56g carbohydrates (of which 17g sugars), 47g fat (of which 23g saturates), 5.5g fibre and 1.4g salt. 

Lasagne al forno

olive oil

beef mince

onions, roughly chopped

celery, diced (optional)

garlic cloves, crushed

flour

150 milliliters/¼ pint beef stock

tbsp redcurrant jelly (optional) or 1 tsp caster sugar

tomato purée

thyme

tomatoes

butter

750 milliliters/1¼ pints hot milk

Dijon mustard

Parmesan,

salt and black pepper

75 grams/3 ounces mature cheddar, grated

Homemade lasagna recipe that is perfect in every way.

Easy Homemade Lasagna Recipe

beef

onion (chopped)

tsp salt

garlic powder

spaghetti sauce ((I use traditional Ragu))

cottage cheese

Parmesan cheese

parsley

lasagna pasta ((cooked to al dente and cooled in cold water))

oz Mozzarella cheese ((about 1 ½ cups))

Combine ground beef, onion, salt and garlic powder. Cook under med-high until browned and tender. Drain and put back into skillet. Add spaghetti sauce and simmer for 15 minutes, stirring occasionally.

In a separate bowl combine cottage cheese, parmesan cheese and dried parsley. Mix well.

First add a small amount of spaghetti sauce mix to the bottom of your 9x13 pan.

Layer a single row of noodles

Layer 1/3 sauce

Layer 1/3 Mozzarella Cheese

Layer 1/3 Cottage cheese mixture (dotting it all over)

Layer single row of noodles

Layer 1/3 Mozzarella Cheese last so it bakes really nicely

Cover and bake in 350 degrees oven for 40-45 minutes or until bubbly all over. Let stand 10 minutes. Enjoy!

*Layering Lasagna*

pâtes, oignon jaune, ail, céleri, carotte, viande, purée de tomate, eau, vin rouge, feuille de laurier, thym, basilic, muscade, fromage râpé, parmesan, sel, poivre, farine, beurre doux, lait, beurre doux

Lasagnes à la bolognaise

paquet de pâtes de lasagnes

oignons jaunes

gousses d'ail

branche de céleri

carotte

600 g de viande de boeuf hachée

800 g de purée de tomate

cl d'eau

cl de vin rouge

feuilles de laurier

thym

basilic

pincées de muscade râpée

70 g de fromage râpé

g de parmesan

poivre

g de farine

g de beurre doux

l de lait

Faire revenir gousses hachées d'ail et les oignons émincés dans un peu d'huile d'olive.

Ajouter la carotte et la branche de céleri hachée puis la viande et faire revenir le tout.

Au bout de quelques minutes, ajouter le vin rouge. Laisser cuire jusqu'à évaporation.

Ajouter la purée de tomates, l'eau et les herbes.
Saler, poivrer, puis laisser mijoter à feu doux 45 minutes.

Préparer la béchamel : faire fondre le beurre.

Hors du feu, ajouter la farine d'un coup.

Remettre sur le feu et remuer avec un fouet jusqu'à l'obtention d'un mélange bien lisse. 

Remuer sans cesse, jusqu'à ce que le mélange s'épaississe.

Ensuite, parfumer avec la muscade, saler, poivrer. Laisser cuire environ 5 minutes, à feu très doux, en remuant. Réserver.

Préchauffer le four à 200°C (thermostat 6-7).
Huiler le plat à lasagnes. Poser une fine couche de béchamel puis des feuilles de lasagnes, de la bolognaise, de la béchamel et du parmesan.
Répéter l'opération 3 fois de suite.

Sur la dernière couche de lasagnes, ne mettre que de la béchamel et recouvrir de fromage râpé. Parsemer quelques noisettes de beurre.

Enfourner pour environ 25 minutes de cuisson.

https://assets.afcdn.com/video13/20161130/v528239_7892_20_sd.mp4

Serve up this creamy quick dish for a last minute dinner party and impress veggie friends.

Creamy courgette lasagne

lasagne sheets

sunflower oil

onion,finely chopped

courgette(about 6),

garlic cloves,crushed

tub ricotta

cheddar

jar tomato sauce

Heat oven to 220C/fan 200C/gas 7. Put a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.

Meanwhile, heat the oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

Make this low-calorie veggie lasagne as a lighter alternative to the traditional bake. It's layered with pasta, ratatouille and sliced aubergine, and packs in all of your five-a-day

Slow-Cooker Vegetable Lasagne

tbsp rapeseed oil

onions,sliced

garlic

courgettes,diced (400 grams)

red and 1 yellow pepper,deseeded and roughly sliced

can chopped tomatoes

vegetable bouillon

fresh basil,chopped plus a few leaves

wholewheat lasagne sheets (105 grams)

vegetarian buffalo mozzarella,chopped

Slow-cooker vegetable lasagne

Heat 1 tbsp rapeseed oil in a large non-stick pan and fry 2 sliced onions and 2 chopped large garlic cloves for 5 mins, stirring frequently until softened.

Tip in 2 diced large courgettes, 1 red and 1 yellow pepper, both roughly sliced, and 400g chopped tomatoes with 2 tbsp tomato purée, 2 tsp vegetable bouillon and 15g chopped basil.

Stir well, cover and cook for 5 mins. Don't be tempted to add more liquid as plenty of moisture will come from the vegetables once they start cooking.

Slice 1 large aubergine. Lay half the slices of aubergine in the base of the slow cooker and top with 3 sheets of lasagne.

Add a third of the ratatouille mixture, then the remaining aubergine slices, 3 more lasagne sheets, then the remaining ratatouille mixture.

Cover and cook on High for 2½ - 3 hours until the pasta and vegetables are tender. Turn off the machine.

Scatter 125g vegetarian buffalo mozzarella over the vegetables then cover and leave for 10 mins to settle and melt the cheese.

Scatter with extra basil and serve with a handful of rocket.

La ricetta tradizionale emiliana delle lasagne alla bolognese classiche con tutti i passaggi: dalla preparazione del vero ragù alla gratinatura in forno.

Lasagne Alla Bolognese Classiche

700 grammo pasta all'uovo verde

400 grammo manzo polpa

grammo maiale polpa

300 grammo pomodoro passata

grammo salsiccia di maiale

pancetta affumicata o bacon

grammo farina

numero cipolla

numero carota

numero sedano coste (gambo)

decilitro latte vaccino intero uht

bicchieri vino bianco

quanto basta brodo di carne e verdura

quanto basta noce moscata

parmigiano

quanto basta olio di oliva

quanto basta burro

quanto basta sale

quanto basta pepe

Lasagne alla bolognese classiche

Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.

Classic Lasagne

tbsp olive oil,plus

lean beef mince

pack prosciutto

tomato sauce

hot beef stock

nutmeg

pack fresh lasagnesheets

quantity of our white sauce

ball mozzarella,torn into thin strips

Classic lasagne

To make the meat sauce, heat 2 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and cook 750g lean beef mince in two batches for about 10 mins until browned all over.

Finely <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.

Pour over 800g passata or half our basic <a href="https://www.bbcgoodfood.com/recipes/339605/tomato-sauce" target="_blank" rel="noopener">tomato sauce</a> recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.

Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade <a href="https://www.bbcgoodfood.com/recipes/2982678/white-sauce" target="_blank" rel="noopener">white sauce</a>.

Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.

Scatter 125g torn mozzarella over the top.

Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

Make your baked lasagna taste even better with homemade pasta! Lasagne sheets are pretty easy to make and all you need is flour, eggs and a pinch of salt.

Homemade lasagne/lasagna pasta

flour flour

eggs (large)

salt

To make the pasta, mound your flour on a large wooden board. Make a well in the center and add a pinch of salt.

Break the eggs into the well and whisk them a little ( you can also beat eggs in a small bowl and then add to flour or start by mixing flour and eggs together in a bowl and then turn out onto a board to knead)

Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. You can use a fork or scraper for this.

Continue mixing the flour with the eggs until they are no longer runny.

Using your hands now, bring the outside edges in, forming a large mass on your board.

Begin to knead the dough as you would bread, pushing it down with the heel of your hand.

Continue kneading for about 7-10 minutes.  Knead until the pasta dough is smooth, elastic, and just slightly tacky. You can dust the dough with more flour if it’s too sticky, but try not to add too much additional flour or the pasta will be tough.

Roll the dough into a ball and wrap it in cling film and let it sit for about 30 minutes.

Cut off 1/6 of the dough, re-wrap the rest in cling film so it doesn’t dry out and roll out the piece you cut off until it is flat enough that you can pass it through a pasta machine if you are using one.

I used my pasta machine to roll out the sheets, first 3-4 times on number 6 or 7 on the dial and then a couple of times more on number 4. Each time you pass the dough through the machine fold it first into thirds and pass it through again until it comes out with the right thickness and length. If you want even thinner sheets you can also pass the dough through again on number 2 or 3. Cut the sheet to the length you want.

If you aren’t using a machine you need to keep rolling out the dough until it is thin enough to almost see your fingers through it. Then cut the sheet to the size you want.

Transfer the ready sheets to a drying rack while you prepare the rest. Repeat with the remaining dough. (the lasagne can be stored, when completely dry and stiff, for up to 1 week). If you don&#039;t have a drying rack see recipe notes.

lasagnes, saumon fumé, épinards, parmesan, crème, poivre, sel

Lasagnes au saumon et aux épinards

boîtes de lasagnes précuites

300 g de saumon fumé

cl de crème liqude

poivre et beurre

Préchauffer le four (210°C).
Faire décongeler les épinards suffisamment longtemps à l'avance. Préchauffer le four (210°C).

Mettre un peu de beurre dans un plat rectangulaire ou carré allant au four, puis une couche de lasagnes, une couche de saumon, une couche d'épinards et un peu de parmesan. Recommencer l'opération jusqu'à la fin des ingrédients.

Verser la crème liquide préalablement salée et poivrée.

Remettre un peu de parmesan puis cuire à four chaud pendant 25 mn.

https://assets.afcdn.com/video13/20180615/v539893_14665-lasagnes-saumon-epinards-1080-1080-fr-pad-mp4_HD.mp4

Lasagnes saumon épinards 14665

Homemade meatballs in a rich, creamy sauce make this lasagne recipe comfort-food heaven.

La gran lasagna

125 milliliters/4½fl oz olive oil

onions,

plum tomatoes

basil

pork

garlic cloves, finely chopped

tbsp parsley

egg,

olive oil,

flour,

500 grams/1lb 2 ounces fresh lasagne sheets

parmesan, grated

hard-boiled free-range eggs, sliced

ricotta cheese

mozzarella balls, roughly chopped

This easy tuna lasagne with zucchini, capsicum and ricotta will become your budget family dinner of the season.

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