Lasagne...

Baba Yaga

someone asked for a dedicated Lasagne thread so....

ill start,my girlfriend does the most fantastic Lasagne(shes Italian) not sure of the full ingredients but theres minced beef,minced pork,onions,carrots,celery,tomato sause,red wine,drop of milk,sprinkle of brown sugar.... i think.....,my only job is to stir it for about 3 hours....but oh my baby jesus it is so tasty!!!

truthseekerxz

ah yes you can’t bate a jar of dolmio

Kimbot

Sorry, mine is the best /end thread........

Delicious with chips, garlic bread and coleslaw. A true celebration of carbs.

delboythedub

would you not try putting it in a slow cooker and cook it out that way

cml387

I had one last night . Alright, it was and M&S Best Lasagne Ever but I must say it was very nice.

HeidiHeidi

So good it needed two threads?

Lewis_Benson

A mates brother invited them all round for dinner one Sunday afternoon, and served them up his best Carrols pre packed lasagne.

LambshankRedemption

What you are describing is a ragu or bolognese. There is a lot more work to be done to turn it into a lasagne.

Markcheese

Main thing is loads and loads and loads of bechamel , so layer of meat ,bechamel ,pasta , repeat , repeat, repeat .

A little white wine in the bechamel , light on the cheese .. until you get to the top ,

Under no circumstances should you be able to just cut a slice out when it's cooked , lots of sauce ,

Baba Yaga

https://www.boards.ie/discussion/comment/120494730#Comment_120494730

oh most definitly!!!

(i think i made a bollix of posting this up)

odyssey06

ok, the OP gets a free pass as the GF is Italian, otherwise it'd be getting close to cultural appropriation, especially when M&S are involved.

Shepherd's pie not good enough for you???

* These comments won't age well if thread moved to Food forum

Baba Yaga

https://www.boards.ie/discussion/comment/120494703#Comment_120494703

sacrilige!!! would you believe the Italians have never heard of dolmios?

LambshankRedemption

https://www.boards.ie/discussion/comment/120494750#Comment_120494750

I think you did too

truthseekerxz

https://www.boards.ie/discussion/comment/120494755#Comment_120494755

I’ve found the food in Italy to be very hit and miss, mostly misses if I’m honest

truthseekerxz

Aldi tomato and herb sauce or dolmio

nice bit of green

spag Bol with grated cheese and bread for dipping is easier.

HeidiHeidi

Neven Maguire's recipe FTW.

Discovered during lockdown, and I'll never go back.

Takes the guts of a full day to make, but I fill the freezer and get months out of it.

Baba Yaga

https://www.boards.ie/discussion/comment/120494763#Comment_120494763

try Sardinia and eat where the locals go...

I do believe I managed to merge the threads.

can someone please confirm 😎

odyssey06

https://www.boards.ie/discussion/comment/120494749#Comment_120494749

Loads and loads of bechamel?

* Username checks out

Dial Hard

Lasagna = singular. Lasagne = plural.

Dunno why this isn't in the food forum, but anyway. A tablespoon of fennel seeds in with the mince when you're browning it really lifts the entire dish. And anyone who skips the nutmeg in their bechemel should be fired into the sun. That goes double for anyone using jarred sauce.

Stone Deaf 4evr

https://www.boards.ie/discussion/2058293014/lasagne

Its not often I wish something into existence - thanks!

odyssey06

https://www.boards.ie/discussion/comment/120494931#Comment_120494931

It appears so. I can see the OP post repeated and the rest merged in.

Although it would have been an interesting experiment to see how the threads evolved differently!

Markcheese

https://www.boards.ie/discussion/comment/120494967#Comment_120494967

Well , yeah ,but I did advise going light on the cheese in the bechamel 🤔..

I'm wishing I'd made more bolognaise last night for the kids - it'd be lasagne for dinner tonight ..

odyssey06

And then the next question - what to drink with it. I expect beer and red wine will have support :)

But I suggest should be an Italian beer or Italian red wine (Chianti, Montepulciano, Nero d'Avola, Primitivo) or perhaps a red in the Italian style brought to Australia from Italy such as a Cabernet-Shiraz.

Baba Yaga

https://www.boards.ie/discussion/comment/120494931#Comment_120494931

yes you did and thank you....

Markcheese

You know how we tend to call "lasagne al forno " lasagna ?

Does any one have a recipe for a lasagna not " al forno "

I think I had it once as a kid in an Italian restauran,t prob 40 years ago ... First time ever having lasagne at all , I remember it was done with lasagna verdi .. gawd it was good ...

Strange what sticks in your head

Baba Yaga

https://www.boards.ie/discussion/comment/120494973#Comment_120494973

theres a food forum?take me to your leader please 😀

yes i think she does that,theres small sprinkles from spices jars for sure! im not 100%sure what all she puts in it,am told was her grannys then her mams recipe...im just the stirrer and pot washer when shes cooking...and theres loads of layers and bechemel and cheese in it too

gameoverdude

https://www.boards.ie/discussion/comment/120494763#Comment_120494763

Crap bread and butter.

Baba Yaga

https://www.boards.ie/discussion/comment/120494746#Comment_120494746

your user name reminded me...in Sardinia they do a super tasty and so tender lamb shank...

HeidiHeidi

https://www.boards.ie/discussion/comment/120495024#Comment_120495024

"al forno" just means "in the oven" - ie it's baked/cooked in an oven.

i'm not sure you could make a lasagne without putting it in an oven!

taxAHcruel

https://www.boards.ie/discussion/comment/120495024#Comment_120495024

The "al forno" I think (someone will likely correct me) only means that you cook it partially or entirely in the oven. So I am sure there are many ways to construct a lasagna without using the oven. Similarly I often make a mac'n'cheese which I usually - but not always - finish in the oven.

Actually Lasagna (again someone might correct me here) itself just refers to the pasta really. Though it has come to also mean the practice of layering ingredients between that pasta. So the word itself does not really refer to any particular dish per se. If you layered nothing but Nutella between that pasta it could technically be a Lasagna dish therefore. It is just the bolognase and cheese version that has come to be synoymous with the word itself.

The smitten kitchen website for example has a fairly decent recipie for both a vegetable lasagna and a mushroom lasagna.

I guess a similar analogy is Sushi. Most people I say the word "Sushi" to automatically think of raw fish. In fact the word seemingly means little more than "Rice Dish" or "sour rice" or something like that and you can have a whole load of sushi without ever seeing any fish or sea food. But Sushi with fish has in the minds of our general public become the meaning. Like "Lasagna" means both the pasta and the meal however - Sushi can refer to the dish itself but there is also "sushi rice" which I think is called Shari or something similar.

Apologies for anything wrong or misleading above. I am doing it from memory without google or fact checking :) There are sushi and lasagna purists and pedants who will - I hope - clean up my mess.

https://www.boards.ie/discussion/comment/120495040#Comment_120495040

There is a food forum yes - although one of the most popular recipies on it ever is for home made caramel squares - it often has a few gems.

truthseekerxz

https://www.boards.ie/discussion/comment/120495050#Comment_120495050

Lucky to get butter in most places. We’re blessed in this country for quality produce. Best Italian food you’ll eat is the one you make at home.

Banzai600

lmao, a " lasagne " therad...it was going to happen wasnt it 🤣

brilliant.

Speedsie

https://www.boards.ie/discussion/comment/120495213#Comment_120495213

Lasagne gets a thread, but mustard has a forum of its own... https://www.boards.ie/categories/mustard

@Baba Yaga the food forum is here https://www.boards.ie/categories/food

odyssey06

https://www.boards.ie/discussion/comment/120495024#Comment_120495024

Already, there's a splitter :)

gameoverdude

I remember a previous thread on this specific food which I thought was excellent.

The poster knew their stuff and i imagine in real life quite dashing.

Seve OB

For starters absolutely never ever ever should jars of sauce be allowed

flour butter milk cheese and nutmeg makes a far superior sauce than dolmio crap. The taste is worlds apart.

i want to know though, is a freshly made lasagne which when you cut it up will be sloppy and runny be better than one which sets and you can cut it up the next day in perfect squares to reheat in the micro. Have had arguments over this

gameoverdude

https://www.boards.ie/discussion/comment/120495591#Comment_120495591

No nutmeg!

Seve OB

https://www.boards.ie/discussion/comment/120495887#Comment_120495887

Why not?

truthseekerxz

Have any of you heard of the ‘other’ lasagna. The, let’s call it, ‘toilet phenomenon’?

gameoverdude

https://www.boards.ie/discussion/comment/120495895#Comment_120495895

It's manky.

truthseekerxz

A little nutmeg is great but you shouldn’t really taste it.

Gregor Samsa

https://www.boards.ie/discussion/comment/120495064#Comment_120495064

There's so many ways...

BBQ: https://www.youtube.com/watch?v=EI9wbxcVeQw

Smoker: https://www.youtube.com/watch?v=v6obCE7ns8c

Hob: https://www.youtube.com/watch?v=INWQOejVqXY

Air Fryer: https://www.youtube.com/watch?v=-uTEcVHyr28

Pressure Cooker: https://www.youtube.com/watch?v=4LeIMhG2Ge4

Camp Fire: https://www.youtube.com/watch?v=hLNTrAeFyPc

Microwave: https://www.youtube.com/watch?v=6y4ObaidvZw

Deep Fried: https://www.youtube.com/watch?v=ElsPLBfkrJg

truthseekerxz

A thread about lasagna and no mention of béchamel sauce. Friggin’ muppets

gameoverdude

https://www.boards.ie/discussion/comment/120496033#Comment_120496033

Or Worcestershire sauce. Savages.

odyssey06

https://www.boards.ie/discussion/comment/120496033#Comment_120496033

Maybe you missed this in the merge...

https://www.boards.ie/discussion/comment/120494749#Comment_120494749

jiltloop

Lasagne is a big thing in my family and I have been crowned as the undisputed king of it for the past few years.

We all started off based on the same basic receipe. My tweak which I think makes the biggest difference to the quality is to slow cook the ragu in the oven at a low temp in my La Cruset cast iron pot for about 2 hours. That makes the sauce really rich and deeply flavoursome.

Must do a big lasagne this weekend actually! :)

truthseekerxz

Blanch the f*cking pasta people

something about this thread is making me legit angry

Ljmscooter

I soak the pasta for a good hour then use a rolling pin to thin it

My lasagne has lots of thinner layers then the standard sheet Meat sheet sauce x 2