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Let's Lasagne

Writer's picture: Stephanie IslaStephanie Isla

Hello, hi, how are you?


The other night I made lasagne and you guys freaking loved it! Not only did I get a slew of you message me with pictures of your own lasagne adventures, I also got requests to write the recipe down and send it out!


You may have seen my post on Instagram the other day about comfort food, if you didn't you can see it by clicking here. The basic idea is that we as humans find comfort in things that remind us of our childhood. I grew up with a mother who had a fling with pasta, there in lies my obsession. For those of you reading this that grew up in Straya I ask, do you remember those pre-made lasagne serves that you could buy from the tuck-shop? There we so bad but oh so good, am I right?


I no longer need to order my food pre-made BUT you can make this and freeze it if you want to re-live that particular experience.


Okay, let's make lasagne.





So first you need to know that lasagne is make up of three main components.

1. Red sauce

2. Cheese sauce

3. Pasta sheets

The great thing about this is that these can basically be whatever you've got around the house. Let's go through each one.


1. Red Sauce



Basically the only thing you actually NEED is some form of tomato, think passata, tinned tomatoes in whatever form, whole tomatoes, pasta sauce from a jar. Whatever you've got we can work with!

To get the red sauce ready all you need to do is make sure it's cooked. If you're working from raw tomatoes or tinned tomatoes I suggest frying up some garlic and onion with a few herbs and spices, getting those tomatoes peeled and chopped and in the pot cooking.

You can stop there if that's all you've got but lasagne is always better with a bit of oomph so here are my suggestions on what to add into your red sauce.

- Mince meat. Traditionally beef mince in used in lasagne but you can use whatever you've got. Got sausages? Take off their skins and you can use that instead.

- Lentils and beans. Great for all my vegos out there. Pick your fav and add 'em in.

- Diced or purred vegetables. Make sure you're cooking these in the red sauce first. A great way to sneak veg into any sauce is to cook up and puree vegetables that are the same colour. For example try pumpkin, carrot and capsicum in this sauce. No one will ever know!


Next up...


2. Cheese Sauce



You can't really replace cheese sauce but if you're feeling especially lazy you can always just grate cheese on each layer. More importantly, here's my fool proof cheese sauce recipe.


You'll need

50g plain flour

50g butter (you can also use margarine)

500ml Milk

0-500g of cheese (you don't have to use it, or if you're a cheese addict you can go all out)

Salt and Pepper

Nutmeg if you have it


Step-by-step

1. On a medium low heat melt the butter in a pan or pot, whatever you got

2. Add in the flour stiring, you'll notice the mixture dries right up. You can turn the heat down if you like.

3. Gradually add in milk, stirring until fully incorporated before adding more. You'll need to swap to a whisk at some point.

4. Once you've added all the milk and the sauce is looking... saucy its time to remove it from the heat.

5. Season with salt and pepper to taste. Add in some nutmeg here if you have it.

6. Whisk in cheese fully.

*Before layering your lasagne you may need to heat up your sauce to make it easier to spread. Do this on a low heat.

**You can sneak more veg in here by cooking and blending cauliflower then stirring it in.


Okay now let's talk layers


3. Pasta Sheets




Disclaimer you don't actually need pasta sheets.

What?

If you've got them, fantastic! If you don't let's look at what else you can use.

- Any form of pasta. Have you got penne, rigatonni, spaghetti even? Pre-cook the pasta and layer it just like you would with the sheets. It will probably be more like a pasta bake but I don't hear anyone complaining, do you?

- Vegetables. Think zucchini and sweet potato. Slice them thinly and place in the layers, you shouldn't need to pre-cook these if you slice them thin enough.


Then you just need to layer up.





I hope you've found this useful, if you have please like this post because it really supports me and my food dreams! If this inspires you to make lasagne take a pic and don't forget to tag me so I can see what you've made!


If you have any questions you can shoot me a DM on Instagram and Facebook or you can email me at grumbleandquench@gmail.com


Happy Eating Everyone,

S

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