Wednesday, July 18, 2007

Two Lasagne Recipes (to entice you to join more of me!!)

Crazy Hip Blog Mamas are having there weekly recipe rally - and the request today is Lasagne.

Well, I bet after yesterday you are all wondering how I got to be so robust - and despite the fact that I have only had the new oven for 3 weeks, I am going to lay the blame solely on my amazing lasagne recipes - because they are awesome.

There are 2 that I will share with you - so you will know my secrets and be blessed with an intense desire for seconds thirds also!!! Muahahahahaha!!!

My first lasagne is your traditional, with the twist for 'Salina - because I just love my baby to have as many vegetables as possible.

We start with my extra special Bolognaise (Beefed up vegetables) Sauce:

Fry 2 finely chopped onions and few cloves of chopped garlic in olive oil until clear.

Add 1 kilogram low-fat mince and brown.

  • 2-3 cups grated vegetables - my standard is pumpkin, but I also have been known to use zucchini, corn (not grated), beans (again, don't grate these - that would be gross) etc.
  • 1 425g can Heinz Big Red Condensed Tomato Soup (my mother's secret is out!!)
  • 1 can water
  • 2-3 tablespoons tomato paste
  • 1/2 cup red wine
  • 1-2 bay leaves
  • thyme, oregano, basil, salt, pepper
and let that all simmer for a good while.

If you want to eat it just with pasta, thicken it by adding 1/2 cup red lentils about 25 minutes before the end. Or to make it into lasagne, the next step is

Traditional cheese sauce:

Melt 2-3 tablespoons of butter in a saucepan. Add 3-4 tablespoons of plain flour and cook without browning for a few minutes.

G-r-a-d-u-a-l-l-y add about 1 litre of milk while stirring. Do not boil, but keep stirring until the consistency of thick cream.

Take from heat and stir in 1/2 cup grated cheese.

Layer lasagne sheets (don't need to precook over here), meat sauce, cheese sauce until you reach the top.

Put some grated cheese over the top - if you were my mother you would also contemplate sliced tomatoes but I don't.

Bake in the oven for 45 minutes.

Eat with a huge salad and groan with delight.

My second offering is from an old friend, Danielle, and was in much demand when I was a vego - "Mushroom and Herb Lasagne":

Fry 2 finely chopped onions and few cloves of chopped garlic in olive oil until clear.

Add several cups of sliced mushrooms and cook until tender.

Add 1 cup chopped parsley and 1 bunch chopped fresh thyme.

Remove from heat and beat in 4 eggs and 1 cup ricotta cheese.

Layer lasagne sheets, mushroom mix, grated mozzarella ending with cheese. Pour over 1 cup tomato puree.

Bake in the oven for 45 minutes.

Eat with a huge salad and groan with delight.

As you know, I first "met" V online - in his profile he offered his own Mama's special lasagne, but I am still waiting - I will give you the 3rd if it is up to his advertising (the rest of him has been, but there is lasagne and there is lasagne!)


Jen at Semantically driven said...

I too always put veges in my 'meat' lasagna. I do a mean lasagna if I do say so myself.

I have 3 I can do without a recipe in front of me, the meat and veg as mentioned, curried tuna/veg (am having tonight), and spinach and ricotta.

I think the trick is in the portion sizes. I make the pieces much smaller now when I cut it all up, and eat with steamed veges.

One day, we'll have to have a lasagna-off.

Maude Lynn said...

Both of these sound so good! Which one to try first . . .

Scribbit said...

It's late and this sounds so good. I'd better get to bed before I go eat something to compensate.


I've a few recipes for ones with meat but I've never tried them.

For some reason it's one dish that has always sounded "complicated" to me. Now with noodles that don't have to be pre cooked it could be easier.

Maybe when the weather cools I'll give one a try.

handinhandaus said...

Both sound great! Zac loves lasagna, (always a blessing) so can't wait to try them out.