2013 Cooking Club Week 32: Classic Lasagne

MissFlitworth · 19-02-2015 11:36am

The Sweeper wrote: »

My Mario Batali dish is 34cm long, 24cm wide and 8cm deep (a little bigger than 13 inches long x 9 inches wide and 3 inches deep).

omri · 19-02-2015 11:41am

Thanks MissFlitworth - however I meant the dish that the ragu is cooked in. I have le creuset casserole but this is way too small for the quantities from the recipe.

Mrs Fox · 19-02-2015 12:03pm

omri wrote: »

Thanks MissFlitworth - however I meant the dish that the ragu is cooked in. I have le creuset casserole but this is way too small for the quantities from the recipe.

I cooked ragu in 24" le creuset, and it was just above half way up.

MissFlitworth · 19-02-2015 2:06pm

omri wrote: »

Thanks MissFlitworth - however I meant the dish that the ragu is cooked in. I have le creuset casserole but this is way too small for the quantities from the recipe.

Ahhh, that's what I get for smug 'look! look! I found it!' quoting

Sparks · 18-05-2015 4:04pm

I loved that reduction of the sauce in the oven, I hadn't thought to do it that way myself (I just kept my dutch oven on the hob and the results can be hit-and-miss sometimes). Next time I'm doing it your way. But a sauce that good and instant pasta? Noooooo. I'll break out the pasta machine and make some by hand, it'd be disrespectful otherwise

(Also, I tried doing the "thousand layer lasagna" thing a while ago and finally managed to find a 4" deep lasagna dish after much searching - once you've gotten a deep lasanga dish, there really is no going back, it makes that much of a difference

)

limnam · 29-05-2016 4:16pm

April O Neill wrote: »

Can you use the ragu sauce in any other ways? I don't like pasta. I've really tried to like it, but I just don't.

You could use crepes instead and make crepe lasagne and maintain the dry ragu from the OP

Teeley · 13-08-2016 6:59pm

Made this for a lunch party today..absolutely delicious! Went down a treat with everyone. Worth all the effort!..made ragu yesterday and assembled lasagne today. We didn't use veal or chicken livers..not sure if they could add to the flavour of the dish but will add them the next time..because there will definitely be a next time!! Thanks for the great recipe..highly recommend to everyone!

hdowney · 29-03-2017 5:40pm

I am currently re-writing out this recipe (my original one faded!!) as I am making this again tomorrow (turned out fantabulous the first time) and sharing with SO MANY PEOPLES!!!!

eeepaulo · 26-01-2021 2:35pm

Made this a few weeks ago, absolutely marvellous, leftovers lovely out of the freezer as well, going to make it again this weekend, I dont suppose anyone downloaded the images when it was first posted, i sometimes do it for recipes i keep, the ragu thickness ones would be really handy to look at.

Muahahaha · 26-01-2021 7:54pm

I make it a few times a year, its a fair bit of work but well worth it as its a great recipe. Dont have the pictures but the timings for the ragu are spot on, I stir it a couple of times during cooking and then check it at 2.5 hours but it normally takes about 3 hours or slightly over it to soak up all the wet ingredients.

2013 Cooking Club Week 32: Classic Lasagne

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