I've just finished making lasagne for todays family get together (its one of the things that gets requested a lot, that and Stamna)...

Just taken pictures throughout the process, and kept mental notes of amount and what I do etc...

No wonder I've never got around to writing it out properly.. no one would believe you have to do all that to make a lasagne... lol

(Its nothing like those shop bought box meals, and my Lasagne addicted Daughter said mine was even better than her favourite that she had in a restaurant in Menorca...so I must be doing something right...)

I will try and get it written up soon...

(but first I've got to go and deliver a tray of it to my parents, and then sort out some oven baked potato wedges and salad)

Steve

It is a long time since I made lasagne. I used to make it when girls were home! I haven't even thought of making it recently. I tended to use the pasta that doesn't require boiling, you can use it straight from the packet.

Mamta

I too use the dried variety as its as good as any unless you are going to make your own! (and I'm not... lol )

Steve

lasagne madonna meo me piatche tropo

ive been working in italian resturants for over 10 years my wife is italian and i have some tips on pasta for u

ok using dried pasta try to find DE CECCO or Giuseppe Cocco witch is harder to find but better the best dried pasta comes from the ABRUZZO region in italy dont buy comercial pasta like loyd grossmans or supper markets own brands after all pasta is cheep anyway

fresh pasta from supermarkets should be illegal after all its not really fresh pasta if it can last more than a day or two better to buy good quallity dried or if you have time make it your self after all its only flour and eggs

im better that jammie oliver when it comes to pasta so if you need some recipes or just advice thats not a problem

now onto lasagne i would use dried pasta most of the time and concentrate on the ragu (meat suace) more

ragu or aka in the uk bolognase

500-700g good quality steak mince or even from boar or venison

200-300g pork mince

one white onion ,fine diced

4 large clove garlic ,whole

1-2 sticks of celery ,fine diced

1med-lrg carrot ,grated

fresh oregano

1-2 tins of peeled tomatos dont buy pre choped there poor quality

half a tube of tomato puree

salt black pepper and a little bit of fresh chilli optional

red wine , if using boar or venison use white wine becouse the meat is strong and dose not require a strong wine

use a wide pot so theres plenty of room to stir things about start of by heating the pot adding olive oil sweat of the garlic and veg then brown of the meat keep stiring try to make it very light you dont want big lumps of mince

once the jucies from the meat come out pour in the wine dont be shy with add the puree and peeled tomatos whole and oregano

i prefere using a thin bone wisk rather than a spoon it mixes things better now cook the ragu 1-3 hours depending on how long u have to make it dont worry about the whole tomatos they will brake up during cooking add a little water when required and remember low heat and the longer the better by the end of this you should have a top quality product plz remember this should not be water consistancy or to thick

Thanks for this recipe John, I will take a look at it and if suitable, and if it is okay with you, will add it to the recipe section of the site. It will make editting easy, if you can send it to me via the contact link above.

Mamta

I only spend all day making the meat and the cheese sauce... I don't know why I don't add making pasta as well... lol

Steve