Damn Savage Why Is This Only Common...
Law0 min ago
Lasagne
I fancy making a lsagne for later but want to do something a bit different to the norm, any suggestions much appreciated, thnx.
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I sometimes make a veggie lasagne using wholewheat lasagne sheets layered between lightly cooked pak choi (or savoy cabbage), sliced mushrooms, onion, garlic in a spicy tomato sauce (home made or JO's really tasty ones), all topped off with a good strong cheese sauce with parmesan sprinkled over the top. I find the wholewheat lasagne (available from larger supermarkets as well as wholefood shops) a bit more filling and less *slimy* than the plain or egg version.
If you still fancy doing a meat one, but want something different, then i would recommend making the mince into meatballs plus the tomato sauce, and putting them in between layers of pasta at the bottom, and another layer of pasta at the top (one layer of meatballs). Just a bit different to the norm, but still satisyingly meaty!
A bit late for your needs...but I always add hearty chuncks of chorizo, a great slosh of red wine and the other trick is to fry the onions until they are really lovely and brown and crispy before adding them! Just gives a little twist overall and is always commented on when I serve it! The chorizo is lush!! (Not slices, cut chunks of a full one ...�2 in supermarket!) Also a few sundried tomatoes.
Well I find the shop brought ones too much tomatoe and sweetish. I usually put in chilli power or chillies to give it a kick. You can keep it mild if you want.
When I make my mince meat sauce I always add a chopped /diced red pepper in the finish. It cooks in the oven so no need to cook it on the hob. It give a lot of flavour to the mince and whole lasague. Sometimes I make white sauce only and add cheese on top, still very tasy and less fattening. Sometimes I make cheese sauce.
All of this tasts much better if its all home made. Haven't got round to doing pasta sheets but will do one day.
When I make my mince meat sauce I always add a chopped /diced red pepper in the finish. It cooks in the oven so no need to cook it on the hob. It give a lot of flavour to the mince and whole lasague. Sometimes I make white sauce only and add cheese on top, still very tasy and less fattening. Sometimes I make cheese sauce.
All of this tasts much better if its all home made. Haven't got round to doing pasta sheets but will do one day.
1 to 6 of 6
