https://www.5punk.co.uk/wiki/index.php?action=history&feed=atom&title=Lasagna 2026-04-12T15:39:58Z Revision history for this page on the wiki MediaWiki 1.26.3 https://www.5punk.co.uk/wiki/index.php?title=Lasagna&diff=2215&oldid=prev 2007-05-12T19:19:47Z

<p></p> <p><b>New page</b></p><div>This is still an off the shelf (ish) recipe, so i&#039;ll just post the link and my notes/suggestions.<br /> <br /> [http://www.annamariavolpi.com/page49.html Recipe here]<br /> <br /> <br /> ===Meat Sauce Notes:===<br /> <br /> I pretty much doubled the recipe (worked nicely with my mac and cheese pan, once sauce was simmered down to wet bolognese consistency)<br /> <br /> Didn&#039;t bother with celery.<br /> <br /> Used 4-5 tomatos, and one tin of tomatos inc. juice (seeds removed from all) - worked nicely.<br /> <br /> Added a leaf (cut up) of basil just after the tomatos went in, and another just before baking. - gives some extra flavour over the standard recipe.<br /> <br /> Also i&#039;d suggest making this in advance, it&#039;ll do better with some age on it.*<br /> <br /> <br /> *Also, if you make a load, you&#039;ll be good to throw pasta into it for eating, or treating as spag bol.<br /> <br /> <br /> ===White Sauce notes:===<br /> <br /> Cook this just before you need it.<br /> <br /> I did not double this recipe.<br /> <br /> <br /> ===Overall Notes:===<br /> <br /> Going by the numbers, you&#039;ll get through a whole wedge of parmesan (parmigiano reggiano) on this recipe. i used far less between the layers (just a light scattering) and it worked out great. (this&#039;ll save you a few quid, and a kitchen smelling of wet sock)<br /> <br /> I just used the big (4x7&quot; i think) fresh lasagne pasta sheets from tesco - wouldn&#039;t touch the dried stuff with a stick.<br /> <br /> Next time i&#039;ll probably keep the meat sauce a little wetter, and double the white sauce.<br /> <br /> [[Category:Recipes]]</div>

Stapleballs