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- Meat and poultry
- Beef mince
REMEMBER! You can add but cannot take away....
County Waterford, Ireland
472 people made this
- 1 tablespoon olive oil
- 680g minced beef
- 1 onion, diced
- 8 mushrooms, diced
- 2 peppers, diced
- 2 cloves garlic, diced
- 1 tin of tomatoes
- pinch of oregano
- 500ml white sauce
- 10 pasta sheets
- 150g grated cheese
MethodPrep:30min ›Cook:50min ›Extra time:1hr20min › Ready in:2hr40min
- Preheat oven to 200 C / Gas 6.
- Saute the onion and garlic in the olive oil until golden in colour. Add the mince and fry for 12 mins. Next add the peppers and mushrooms and fry for around 6 mins or until soft.
- Add the tomatoes, oregano, salt and pepper and leave to simmer. In a large greased ovenproof dish, layer a third of the mix and cover with pasta sheets, then pour a third of the white sauce over. repeat for 2 more layers. On the third layer sprinkle the grated cheese over the last layer of white sauce.
- Bake in the oven for 30 minutes. Slice and Serve with a salad or wedges.
Reviews & ratingsAverage global rating:(10)
Reviews in English (12)
How much is one tin tomatos can you give me in gramms or kilogramms;thankyou-12 Apr 2010
Something else.add 3-4 drops of tabasco for a little kick-07 Mar 2011
Made this recipe last night, was absolutely lovely, this will be a definite favorite of ours now. Prepared the ingredients in the morning to cut the total time down, and cooked in the evening, was really great tasting!-19 May 2012
Recipe: Delicious Basic Adapted Lasagne Bolognese
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We hope you got benefit from reading it, now let’s go back to basic adapted lasagne bolognese recipe. To make basic adapted lasagne bolognese you only need 20 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Basic Adapted Lasagne Bolognese:
- Take 400 g of Lasagne premade dough.
- Get 1 kg of tomato pasta sauce.
- Prepare 300 g of sliced cooked ham.
- Use 300 g of sliced mild chedar.
- Prepare 50 g of grated parmegiano regiano.
- Prepare of Bolognese Meat.
- Provide 300 g of minced beef.
- Get 6 of garlic cloves.
- Provide 1/2 of onion.
- Take 1 teaspoon of fine salt.
- Get 1 spoon of Worcester sauce.
- You need of Grinded black pepper.
- Take of Grinded sea salt.
- You need of Oregano.
- Take of Rosemary.
- Provide of Parsley.
- Provide of Crushed Chillies.
- Use of Paprika.
- You need of Tabasco Pepper Sauce (brand).
- Prepare of Mixed herbs.
Instructions to make Basic Adapted Lasagne Bolognese:
- Start by finely chopping the garlic, onion and parsley..
- On a low temperature, stir the garlic and onion for a couple of minutes..
- Add the minced beef to the pan, increase the temperature to medium and keep stirring..
- After cooking the beef for a couple of minutes add the fine salt, grinded sea salt, grinded black pepper, Worcester sauce and keep stirring..
- Add the Tabasco sauce, Chillies, oregano, rosemary, mixed herbs and when the meat is almost done the parsley. Just finished cooking the meat and let it rest..
- On a glass recipient start to assemble the Lasagne by making layers of tomato sauce, dough, cheese, ham, minced beef and so on..
- When assembled finish it with the parmegiano regiano and it will look like this..
- Pre-heat the oven to 160C and let the Lasagne cook for 20min. After this time check every
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Best Classic Lasagna
Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.×
|Amount per serving|
|% Daily Value*|
|Total Fat 39g||50%|
|Saturated Fat 16g||80%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 5g||17%|
|Total Sugars 12g|
|Vitamin C 20mg||98%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Lasagna is always a family favorite, and for good reason. Classic, homemade lasagna is pure comfort food, and while it takes a little effort to put together, it's easy to cook and feeds a crowd. This traditional lasagna recipe has a simple meat and tomato sauce that's alternated with gooey cheese and noodles for an irresistible dish.
The meat sauce is made first and can easily be done ahead of time. After simmering, cool and store in the fridge for up to a day before layering the lasagna. From there, it only takes minutes to boil the noodles and assemble the dish before baking until bubbly. Fresh, sliced mozzarella takes this lasagna to the next level.
Lasagna needs little accompaniment. Serve slices with a fresh green salad for a color and texture contrast. Or, for a feast, serve with garlic bread.
A Simple Meat Lasagna
Lasagna is the perfect dish to make when serving a crowd, because it can be made in advance, and just about everybody loves it. It is a layered dish with numerous levels of pasta alternated with sauce and ingredients such as meats, vegetables, and cheese, and usually topped with melted grated cheese. For a complete meal, serve it with garlic bread and a Caesar salad.
Once you learn how to make lasagna with this basic recipe, you can vary the recipe to suit your tastes. You can make it vegetarian by substituting spinach or roasted vegetables instead of the ground beef. You can make it meatier by adding sausage. You can make it leaner by using ground chicken or turkey instead of beef.
Not only can you change up the meat and vegetable ingredients, but you can make it creamier by using an alfredo sauce or vodka sauce. You can make it Mexican-style by using seasoned taco meat, enchilada sauce, and pepper jack cheese. The possibilities really are endless.
The flat, wide lasagna pasta noodles are believed to be one of the oldest types of pasta in the culinary world. The dish is believed to have originated in the Naples region of Italy during the Middle Ages. Although, in ancient Rome, there was a dish similar to a traditional lasagna called lasana or lasanum, which is Latin for the words "container" or "pot."
Food Safari's lasagne
Here Guy Grossi shares his mum's recipe for a classic Italian lasagne. With layers of fresh pasta, bolognese and bechamel sauce, it's no wonder diners in his Melbourne restaurant keep coming back for it!
- 2½ tbsp olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small red chilli, finely chopped
- 4 cloves, ground
- a little freshly grated nutmeg
- 800 g minced beef
- 100 g minced pork
- 100 g minced chicken
- 1 sprig rosemary, leaves picked and chopped
- 1 tbsp chopped sage
- handful of flat-leaf parsley leaves, chopped
- 2 bay leaves
- handful of basil leaves, crushed to a paste with a little olive oil
- 200 g tomato paste
- 200 ml red wine
- 2 litres chicken or veal stock, or water
- sea salt
- freshly ground black pepper
Besciamella (béchamel sauce)
- 80 g butter
- 80 g plain flour
- 1 litre milk
- ½ small onion, roughly chopped
- 1 bay leaf
- 1 clove
- a little freshly grated nutmeg
- sea salt
- ground white pepper
- fresh lasagne sheets for 6 or more layers
- olive oil
- 250 g parmigiano reggiano, grated
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 15 minutes
To make the sugo bolognese, heat the olive oil in a pot over medium heat and sauté the onion, garlic, chilli, ground cloves and nutmeg for 4-5 minutes, until soft and lightly caramelised. Add the meat and continue to cook, stirring, for 5 minutes. Add the herbs, including the basil paste, and continue to stir until the meat is well browned and broken up finely (about another 5 minutes). Add the tomato paste and cook for another 1-2 minutes, stirring constantly to prevent sticking. Pour in the wine and boil to reduce by half. Add the stock or water and season with salt and pepper. Bring to the boil then reduce the heat and simmer gently for 1 hour, stirring occasionally and adding more water if required.
To make the besciamella, melt the butter in a heavy-based saucepan over medium heat and add the flour. Stir with a wooden spoon until the mixture forms a smooth paste. Cook, stirring constantly, for 2-4 minutes, taking care not to let the paste colour. Remove from the heat and leave to cool.
Put the milk, onion, bay leaf, clove and nutmeg in another saucepan and heat gently until simmering. Remove from the heat and leave to stand for 15 minutes to allow the flavours to infuse.
Strain the warm milk onto the cooled paste and whisk together. Bring to the boil, whisking vigorously to avoid lumps, then reduce the heat to low and simmer for 10 minutes. Season with salt and white pepper.
Cook the lasagne sheets in salted boiling water until al dente. Drain and put into a bowl of cold water with a few drops of olive oil to prevent the sheets from sticking together.
Preheat the oven to 180ºC. Ladle a small amount of sugo into a large baking dish and cover with a layer of lasagne sheets. Ladle more sugo over the sheets and drizzle over some besciamella, then sprinkle some of the grated parmigiano reggiano. Continue to layer in this way until you reach the top of the dish (aim for at least 6 layers of lasagne). Add the grated cheese every second layer. Finish with a layer of cheese. Bake for 30-40 minutes.
Basic Lasagne recipe - Recipes
You can easily prepare this in two separate casseroles, cooking one for now and freezing one for later. It's also very easy to divide it into 8 single serving metal tins so that you have 8 lasagne ready meals ready and in the freezer for when you need them.
1 lb lean minced steak
3 cups tomato and basil pasta sauce
1 package of no bake fresh lasagne noodles
1 container of no fat cottage cheese (about 1 cup)
1 TBS parsley flakes
salt and black pepper
1 large free range egg, beaten
2 cloves of garlic, peeled and crushed and divided
260g of grated Mozzarella Cheese (2 cups)
120g of grated cheddar cheese (1 cup)
90g of finely grated Parmesan Cheese (1/2 cup)
1 jar of white lasagne sauce (bechamel, about 2 cups)
Heat a large skillet over medium high heat. Spray with nonstick cooking spray. Crumble in the beef and scramble fry until it is no longer pink. Stir in some seasoning, 1 of the cloves of garlic and the tomato and basil pasta sauce. Bring to a simmer and allow to simmer for 15 minutes. Set aside.
Stir together the cottage cheese, parsley flakes, beaten egg, the remaining clove of garlic, 1/4 of the Parmesan cheese and some seasoning. Set aside.
Mix the remainder of the cheeses together. Set aside.
Pre-heat the oven to 190*C/375*F/ gas mark 5. Spray one 9 by 13 inch baking dish, or two 8 inch square dishes, or 8 small deep tinfoil pans with some nonstick cooking spray.
Spoon a portion of meat sauce (1/3) into the bottom of each to cover lightly. Cover with lasagne noodles. Cover with another portion of sauce (1/3) and half of the grated cheeses. Cover with another layer of lasagne noodles. Spoon the cottage cheese mixture over top of the noodles. Cover with the remainder of the meat sauce and most of the remaining cheese mixture, reserving a handful for the end. Add a final layer of noodles. Spoon the bechamel over top to cover. Sprinkle with the remainder of the cheese and the remaining Parmesan cheese.
Cover and bake for about 30 minutes. Uncover and bake for a further 10 to 15 minutes until golden brown and bubbling. Let stand for about 10 minutes before cutting into squares to serve.
If freezing, do not bake. Simply place into the dish (s) as required, wrap tightly and freeze for up to six months. To cook, thaw out over night and pop into the oven , cooking as above. If you are doing single servings it will not take as long.
Bring a large pot of salted water to the boil then cook lasagna noodles according to package directions. (We add a couple teaspoons of olive oil to the water so the noodles do not stick together). Drain then lay flat on a sheet of aluminum foil.
Heat the oven to 350 degrees Fahrenheit. Lightly oil a 13-inch by 9-inch baking dish or spray with non-stick cooking spray.
Heat the olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent, about 5 minutes. Add the garlic, red pepper flakes, zucchini, squash, and a pinch of salt then cook, stirring occasionally until softened but still with some crunch, another 5 to 8 minutes.
Stir in the roasted red peppers and crushed tomatoes. Bring to a low simmer and cook until the liquid has thickened and reduced by half, about 5 minutes. Add the basil and season to taste with additional salt and pepper.
While the sauce cooks, stir the ricotta cheese, eggs, and a 1/2 teaspoon of salt in a medium bowl until blended.
Spoon just enough vegetable mixture into the baking dish to lightly cover the bottom (about 1 cup). Arrange four noodles lengthwise and side by side to cover the bottom. (If the noodles are short on one end, you may need to cut an extra noodle and place into dish to cover where the other noodles have not).
Spread about half of the ricotta cheese mixture over the noodles. Sprinkle with a third of the parmesan cheese and a third of the mozzarella cheese. Top with a third of the vegetable mixture.
Add another layer of four noodles then repeat with remaining cheese and vegetables. Finish with a final layer of noodles, vegetables, parmesan cheese and mozzarella cheese.
Cover loosely with aluminum foil and bake 20 minutes, uncover then bake 15 minutes until cheese is crusty around the edges. To make the cheese golden brown on top, slide under the broiler for 1 to 2 minutes. Let rest 10 to 15 minutes before serving.
Mary Berry’s classic lasagne recipe
An Italian classic, but now a classic here too! Using dried lasagne sheets, I like to leave the assembled lasagne for about 2 hours to soften before cooking. This is rich tasting and delicious and it’s very cheesy with a deep rich, tomatoey sauce. The mozzarella adds a lovely stringy texture.
Georgina Glynn Smith
8 sheets of dried (no precook) lasagne
1 x 125g ball of mozzarella, drained and chopped
75g (3oz) mature Cheddar cheese, grated
1 tbsp olive oil
2 onions, chopped
800g (1 3⁄4 lb) lean minced beef
2 garlic cloves, crushed
3 tbsp tomato purée
200ml (7 oz) red wine
2 x 400g tins of chopped tomatoes a few drops of Worcestershire sauce
a pinch of sugar
1 large bunch of basil, chopped
salt and freshly ground black pepper
50g (2oz) butter
50g (2oz) plain our
600ml (1 pint) hot milk
2 tsp dijon mustard
50g (2oz) Parmesan cheese, grated
1. You will need a 2.3-3 litre (4-5 pint) square or rectangular ovenproof dish (see tips). Preheat the oven to 200C/180C fan/gas 6.
2. First, make the meat sauce. Heat the oil in a large frying pan, add the onions and fry over a medium heat for 2-3 minutes. Add the beef and brown over a high heat for 2-3 minutes, breaking up the mince with a wooden spoon or spatula. Add the garlic and tomato purée and cook for 30 seconds.
3. Pour in the red wine, chopped tomatoes and Worcestershire sauce and add the sugar. Cover with a lid and simmer over a low heat for about 45 minutes until tender. Season with salt and pepper and stir in the basil.
4. Shortly before the meat sauce is ready, make the white sauce. Melt the butter in a saucepan. Add the our and stir over the heat for 30 seconds. Gradually stir in the hot milk, whisking, until you have a thickened, smooth sauce. Add the mustard and cheese and season to taste with salt and pepper.
5. To assemble the lasagne, spread a third of the meat sauce over the base of the ovenproof dish. Blob over a third of the white sauce and arrange four sheets of lasagne in a single layer on top. Spoon over another third each of the meat sauce and the white sauce, sprinkle over the mozzarella and then arrange another four lasagne sheets over the top. Spoon over the remaining meat sauce and white sauce and sprinkle with the Cheddar cheese.
6. Place on a baking tray, if necessary, to catch any drips, and bake in the oven for 35-40 minutes until golden and bubbling.
Can be assembled up to 8 hours ahead. The meat sauce can be made up to a day in advance to allow the flavours to develop.
The assembled lasagne freezes well defrost and bake in the oven to serve.
MARY’S CLASSIC TIPS
A rectangular dish is best suited to the rectangular shape of the lasagne sheets, helping to avoid too much overlap between the sheets.
Break up the sheets, otherwise, to ensure they fit in an even layer and cover well with the sauce so that the edges don’t burn during cooking.
If cooking the lasagne straight away, it is best to soak the sheets of lasagne in hot water for 10 minutes before assembling. This makes sure they will be soft and cooked.
Position a rack in top third of oven and preheat oven to 190°C (170°C fan-forced). Heat a large non-stick frying pan over high heat. Add the mince and cook, stirring to break up lumps, for 3 mins or until cooked through. Add the pasta sauce and ½ cup (125ml) water. Season with salt and pepper.
Spoon about ¾ cup of the mince mixture over a 20cm x 24cm baking dish and reserve another ¾ cup mince mixture for the top. Place 2 lasagne sheets in the dish. Spread with 1½ cups mince mixture, then sprinkle with ½ cup (50g) mozzarella and 1 tbs parmesan. Repeat twice to make 2 more layers.
Top with the remaining 2 lasagne sheets and spread with reserved mince mixture. Cover the dish with foil.
Bake for 30 mins or until the pasta is tender. Uncover and sprinkle with remaining 1 cup (100g) mozzarella and 1 tbs parmesan. Bake for 15 mins or until mozzarella melts and is browned. Set aside for 10 mins to rest before serving.
Slow Cooked Beef Brisket Lasagne Recipe by Donna Hay
Donna Hay’s newest book Basics to Brilliance celebrates simple recipes and the various ways you can use them to create stunning dishes. With her basic slow-cooked beef brisket recipe, the possibilities are endless but this brisket lasagne recipe is a fantastic place to start. Comfort food perfection!
For the brisket
– 2 tbsp extra virgin olive oil
– 1.5kg beef brisket, trimmed and cut into 4 pieces+
– 1 onion, finely chopped
– 3 cloves garlic, thinly sliced
– 1 cup (250ml) red wine
– 2 cups (500ml) beef stock
– 2 cups (500ml) water
– 3 cups (750ml) tomato puree (passata)
– 6 bay leaves
– sea salt and cracked black pepper
For the lasagne
– 3½ cups (350g) grated mozzarella
– 1¼ cups (100g) finely grated parmesan
– 4 cups (960g) fresh ricotta
– ¾ cup (180ml) milk
– 450g fresh lasagne sheets
– 1 x quantity slow-cooked beef brisket, heated through
– 2 tbsp extra virgin olive oil
– baby basil leaves, to serve
For the brisket
1. Preheat oven to 180°C (350°F).
2. Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
3. Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
4. Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves,salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
5. Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time,for 3 hours or until very tender.
6. Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve.
For the lasagne
1. Preheat oven to 180°C (350°F). Place the mozzarella, 1 cup (80g) of the parmesan, the ricotta and milk in a large bowl and mix to combine. Set aside.
2. Line the base of a lightly greased 20cm x 30cm ovenproof dish with a layer of lasagne sheets, trimming to fit. Top with one-third of the beef and a second layer of lasagne sheets. Top with one-third of the cheese mixture.
3. Repeat the layering twice more using the remaining lasagne sheets, beef and cheese mixture.
4. Sprinkle the top layer of cheese mixture with the remaining parmesan and drizzle with the oil. Place the dish on an oven tray and bake for 35–40 minutes or until golden brown and cooked through. Top with basil leaves to serve.
Australia’s best-selling cookbook author, Donna Hay, wants to take you from basics to brilliance.
Having sold over 6 million cookbooks world-wide, Donna Hay is the authority when it comes to simple, fast and fresh food that is as beautiful as it is practical. That’s why Donna is bringing it back to the basics for the launch of her 26th book Basics to Brilliance and showing readers how to master the tried and true recipes and take them to the next level.
Each basic recipe, think the perfect tender steak, golden roast chicken,crispy pork belly, sponge cake or Donna’s renowned chocolate brownies, is followed by clever variations and simple flavour change-ups, so one recipe becomes many and the home chef’s repertoire naturally grows.