Lasagne

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Klara
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Lasagne

Post by Klara » Thu Apr 21, 2016 5:26 pm

I like it, but I'm not a huge fan. Well, I am now.
I'd made it a few times and it was mostly good, but not to die for. My brother and his girfriend often make it, but while I do like it, I find it way too heavy.

I made lasagne last night because my cooking partner and I couldn't agree on what to make, so it was sort of a compromise.
It was without a doubt the best lasagne I've ever had. Very light but soooo full of flavour. We were not sober by the time it was finished, but I had leftovers for lunch today and I still think it's the best lasagne I've ever had.

We used this recipe, more or less.
http://www.bbcgoodfood.com/recipes/4716/creamy-courgette-lasagne
We used fresh lasagna sheets, so we didn't cook them first. We didn't grate courgettes but chopped them. I made my own tomato sauce, but it was fairly minimalistic. We also used gauda instead of cheddar. Wouldn't cheddar be too strong?
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It was a thing of beauty. I can't recommend it enough.

But I'd like to hear what kind of lasagne you make, even if it's not vegetarian.

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truenic
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Re: Lasagne

Post by truenic » Thu Apr 21, 2016 5:45 pm

I don't really have a recipe, but I do a roasted vegetable lasagna that works a treat for when we go away somewhere for a few days and I need something to pop in the oven for dinner the first night.

Zucchini, carrots, red pepper, and mushrooms. I use diced roasted red pepper tomatoes for the red sauce, and make a cashew cream bechamel/ricotta for the ricotta/spinach part.

Tastes good, travels well, and is pretty darn good for you.

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Scrubb
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Re: Lasagne

Post by Scrubb » Thu Apr 21, 2016 7:11 pm

I don't make it very often but when I do it's mostly free hand. I make a tomato vegetable sauce, and try to have it fairly thick.

I don't remember ever using cheddar - always some mozzarella, and one layer of a ricotta/parmesan mixture (I google for a recipe for that layer - think it often has an egg? Not sure what else, it's been so long since I made it last).

My flavours usually are great - it tastes amazing - but it's often too liquid. The tomato sauce thins out somehow and runs everywhere.

Last time I made one I used that tofu substitute meat product. The texture was better, the the taste wasn't.
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lolasf
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Re: Lasagne

Post by lolasf » Thu Apr 21, 2016 8:45 pm

Scrubb wrote:My flavours usually are great - it tastes amazing - but it's often too liquid. The tomato sauce thins out somehow and runs everywhere.

Do you use the no boil noodles? I started doing that, and they absorb all the extra liquid and it turns out perfect. My recipe is otherwise a lot like yours, sometimes with meat sauce. I've never used cheddar cheese.
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Scrubb
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Re: Lasagne

Post by Scrubb » Thu Apr 21, 2016 9:24 pm

YEah, seems to me I used the no-boil noodles and it was still a bit runny. Possibly I didn't use any tomato paste, though, or at least not enough.
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truenic
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Re: Lasagne

Post by truenic » Thu Apr 21, 2016 9:44 pm

egads-I spelled lasagne with an A! Errr-OK, apparently so do a lot of recipe sites.

I've never had any luck with the no boil. I have the opposite problem-they come out crunchy!
I just usually par boil regular noodles.

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Scrubb
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Re: Lasagne

Post by Scrubb » Fri Apr 22, 2016 12:25 am

My husband told me he didn't like lasagne when I first met him. So I didn't make it - wasn't a hardship as I'd hardly ever made it anyway, even though I do like it a lot.

Then one day my mom had us over for supper and made lasagne. When we got home I apologized that he'd had to suffer through it - and he said he'd really liked it. Turned out that when he was growing up his sisters used to make it sometimes, and I guess they didn't make it very well, so he just thought he didn't like it because he'd never had a good one.

He likes mine, too, but I sitll only make it about once every few years. Maybe if I made a really perfect one sometime it would inspire me to make it more often.
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northern_goddess
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Re: Lasagne

Post by northern_goddess » Fri Apr 22, 2016 12:34 am

The last time I made lasagne I made a bunch of it and I think there were 6 small aluminum tins so it was great for freezing and then just throwing in the oven at a later date. I've never heard of cheddar being in lasagne and that sounds terrible. I find it a pain in the ass to make so that's why I was happy to make enough for 6 pans. I gave 3 of them to my mother so she (and her husband) were pretty happy too.

I've not had a lot of success with the no-boil noodles so use the ones that you have to boil. Mine is a pretty traditional recipe with a meat sauce with vegetables and a lot of ricotta cheese and mozzarella on the top.
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Klara
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Re: Lasagne

Post by Klara » Fri Apr 22, 2016 7:06 am

Scrubb wrote:YEah, seems to me I used the no-boil noodles and it was still a bit runny. Possibly I didn't use any tomato paste, though, or at least not enough.

It also depends what kind of mozzarella you use, i suppose. Some types are very watery, and can easily make the end result runny.


I'll stick to bbcgoodfood recipe for the time being, but I'll try different vegetables. One at a time, though. I don't like it when restaurants use several vegetables and you can't taste any of them properly.

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Son Of Spooner
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Re: Lasagne

Post by Son Of Spooner » Fri Apr 22, 2016 12:33 pm

The best lasagne I ever tasted was in an italian restaurant and had thinly sliced aubergine instead of meat layers, delicious.

I think it was called lasagne mellenzane if memory serves.

I don't have a recipe for it, but no doubt there are some to be found on the information superhighway.

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Re: Lasagne

Post by guruwil » Sat Apr 23, 2016 3:50 am

I usually like it when I have it, but in contemplation of it it always strikes me as stodgy and boring so I never order it in restaurants and have never made it myself.

Klara yours looks really nice.
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Re: Lasagne

Post by rezuar » Sat Apr 23, 2016 7:09 am

Im not a fan of lasagne but give me aubergine parmesan any time!
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Re: Lasagne

Post by korgy » Sat Jul 07, 2018 4:19 am

up
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