Thread: Recipe 4: 4 Cheese Lasagna

This dish is very elaborate and time consuming. But as with any elaborate dish, it is just as tasty. And mind you, it is not meant for the health conscious.

Ingradients:
Vegetable layer:

1. 2 tbl spoon of olive oil (or canola/corn/soya oil)
2. 1 large red onion (not white please), finely chopped
3. 6 cloves of garlic chopped in fine pieces (do not make into a paste)
4. 1/2 teaspoons dried basil leaves
5. 1/2 teaspoon fennel seeds
6. 1/2 teaspoon Italian seasoning
7. 3 cups of chopped spinach
8. 1 cup of small pieces of brocolli
9. 4 medium sized copped mushrooms
10. 2 tablespoons chopped fresh Parsley (if available)
11. 1 tablespoon white sugar (optional)
12. salt to taste

Meat layer:

1. 1/2 kg minced lean meat
2. 2 tbl spoon of olive oil (or canola/corn/soya oil)
3. 1 large red onion (not white please), finely chopped
4. 6 cloves of garlic chopped in fine pieces (do not make into a paste)
5. 1/2 teaspoon dried basil leaves
6. 1/2 teaspoon fennel seeds
7. 1/2 teaspoon Italian seasoning
8. 2 tablespoons chopped fresh Parsley (if available)
9. 500 ml of Italian Red Pasta Sauce (Recipe 1: Italian Red Tomato Sauce)
10. 1 tablespoon white sugar (optional)
11. salt to taste

Common:

1. 15 to 18 Lasagna rippled sheets (must be in multiples of 3)
2. 50 gm butter
3. 2 eggs beaten
4. 1/2 cup of grated Ricotta Cheese
5. 1/2 cup of grated Mozzarella Cheese500 ml of Italian Red Pasta Sauce
6. 1/2 cup of grated Cheddar or Swiss Cheese
7. 1/4 cup of grated parmesan cheese

Preparation:
Cook for the Vegetable layer:

• In one wok, stir fry onions in oil of choice till they are just about to turn brown.
• Keep gas on medium heat
• Add garlic and let it fry for 1/2 minute.
• Add dried basil leaves, fennel seeds, and Italial seasoning and fry for 15 seconds.
• Add spinnach, mushrooms and brocolli and cook for 1 minute.
• Add parsley for stir fry for another 1/2 minute.
• Add sugar (optional) and salt to taste.
• Mix well and switch off gas.
• This is the vegetables layer. Keep aside.

Cook for the Meet layer:

• In another non-stick wok, stir fry minced meat (in no oil) till it is brown. Drain the melted fat away and keep aside.
• Now add oil and sir fry onions till they are just about to turn brown.
• Keep gas on medium heat.
• Add garlic and let it fry for 1/2 minute.
• Add dried basil leaves, fennel seeds, and Italial seasoning and fry for 15 seconds.
• Add cooked meat and cook for 1 minute.
• Add parsley for stir fry for another 1/2 minute.
• Add the Itaalian red sauce.
• Add sugar and salt to taste.
• Mix well and switch off gas.
• This is the vegetables layer. Keep aside.

Prepare Lasagne:

• In a large vessel boil about a litre of water.
• Add 3 tablespoons of salt.
• Add Lasagne to boiling water and boil till Lasagne sheets are tender.
• Drain water and add little oil so that Lasagne Sheets do not stick.

Baking:

• Start the oven and pre-heat to 190~200°C (375~385°F).
• First make a mix of the grates Ricotta, Mozzarella and Swiss/Cheddar cheese.
• Use a large non-stick baking tray.
• Apply butter to the tray.
• Create a layer of the meat using half of the meat preparation.
• Evenly pour 1/3rd of the beaten egg mix.
• On top of the meat layer, lay down a layer of 3 cheese mix
• On top of that lay down 1/3 of the lasagne sheets
• On top of this lay down the entire cooked vegetable forming an even layer
• Evenly pour 1/3rd of the beaten egg mix on top.
• Add a layer of the 3 cheese mix
• On top of that lay down 1/3 of the lasagne sheets
• Reapeat with a layer of the balance meat mix
• Evenly pour 1/3rd of the beaten egg mix on top.
• and then followed by a cheese layer.
• On top of that lay down 1/3 of the lasagne sheets
• On top, sprinkle liberally with the parmesan cheese.
• Cover with aluminium foil.
• The stack is now ready to be baked. Transfer to the oven and let bake for 25~30 mins.
• Remove from oven, remove the alumnium foil and let bake for another 20 mins.
• Let it cool down slightly and cut the lasagne in pieces and serve.

You can also make the traditional white sauce instead of the cheese sauce which tastes better!

or you can made a sloppy mexican lasagna like the one I found at this free recipes sites (recipebuddys.com) that serves 12, and here is the recipe

-2 pounds hamburger
-1 onion, chopped
-1 can black olives, chopped
-1 can enchilada sauce
-1 (16 ounce) jar Thick and Chunky Salsa
-1 (15 ounce) can tomato sauce
-At least 16 ounces shredded Colby/jack cheese
-1 can golden mushroom soup
-18 corn tortillas

Brown the ground beef with the onion, drain, add the olives, sauce, soup, and salsa, simmer over medium heat for 45 minutes to 1 hour to thicken.Spray a 13 x 9-inch baking pan with cooking spray. Layer 6 tortillas, 1/3 meat mixture and 1/3 cheese; repeat two more times. Bake at 350 degrees F for 30 to35 minutes until bubbly.Serve with your favorite salad or side dish and sour cream and guacamole.

And enjoy!

Originally Posted by Preeti_20

You can also make the traditional white sauce instead of the cheese sauce which tastes better!

Uhm... What's this traditional white sauce consists of? I only know how to make it as how just4kix taught it.

@ J4K - did you get the lasagna sheets ready made, or did you make them yourself!

Need the best recipe to make lasagna sheets, as I dont think I would find them anywhere near by where I live!

Originally Posted by Preeti_20

@ J4K - did you get the lasagna sheets ready made, or did you make them yourself!

Need the best recipe to make lasagna sheets, as I dont think I would find them anywhere near by where I live!

Unfortunately not available easily in India.

A couple of years ago, they used to be available in Tru-Mart/Indiabulls Mart - and that too only sometimes. But those stores closed.

I am sorry but Lasgna is something like pizza?? and its very spicey?

I am sorry but Lasgna is something like pizza?? and its very spicey?

Not at all.