By Essex Girl

Re: Lasagne
19 Jul 2008 08:27

I haven't got much experience when it comes to making lasagne mainly because I can't use tomatoes, tinned or otherwise. However, if I used a different sauce for the meat or veg, what are the best lasagne sheets for assembling the dish earlier in the day and cooking in the evening? I tried making it recently pre-cooking the sheets but they were sticky and tore easily. Also, how many would you use for four people and should they overlap?

Replies

By Elpe

Re: Lasagne
19 Jul 2008 08:59

Just looked in my cupboard and my box is Sainsbury's organic - no pre-cooking required. How many I use depends on the size of the dish but for four, I might need three sheets for each layer and have at least two & maybe three layers. I break the sheets to make them fit! But recently when we were in Italy, a lasagne we ordered seemed to be about 3 or 4 inches thick with mainly pasta sheets and not much else.
x x

By Merrie

Re: Lasagne
19 Jul 2008 09:43

I use the one which needs no pre-cooking too. Does depend on size of dish but usually have two layers of pasta. Break them to fit. Good luck.
M x

By Silly Sausage

Re: Lasagne
19 Jul 2008 10:24

I always use fresh sheets. They cost more but taste so much nicer, and you don't get slightly undercooked bits!

I always put a layer on the bottom of the dish, and try to get three thin layers of meat sauce and a final cheese sauce layer on top.

By sandrak

Re: Lasagne
19 Jul 2008 11:01

If you can't use toms. I'd use chicken with a white sauce, it's hard to get depth of flavour using mince without them. I use dried sheets, the secret is to not overlap and ensure you make enough sauce to cook the pasta while baking. Good Luck

By Maryyem

Re: Lasagne
19 Jul 2008 12:27

On the good food mag website there is a delicious recipe for a courgette lasagne, I don't think it uses any tomatoes, why not take a look?

By joyp

Re: Lasagne
19 Jul 2008 12:28

I also use no pre-cooking required sheets, and make sure the sauce is a bit on the loose or runny side (but not too much!). Then when the lasagne is standing, waiting to be cooked, the liquid softens the sheets very well. I usually manage three thin layers of meat & sauce and two layers of lasagne, as we prefer these proportions. Just lay the sheets in a flat even layer, don't overlap, break up to fit and enjoy.................................

By Essex Girl

Re: Lasagne
19 Jul 2008 16:11

Thanks for the tips, everyone.

By Saffron Senior

Re: Lasagne
20 Jul 2008 12:43

Is it that you can''t use tomatoes because of the pips Essex Girl? If so, you could always use passata which is sieved.
SaffyS

By Essex Girl

Re: Lasagne
20 Jul 2008 14:53

My husband can't stand them, taste and smell. He has them sometimes when they're disguised in a hot salsa or chillie but they would be too tomatoey for him in a pasta sauce. I love them!