Please can you advise on a simple yet taste lasagna recipe that has both the white sauce and tomatoes please?

LASAGNE





Serves 2





1. BOLOGNESE SAUCE





Enough for pasta for 2





INGREDIENTS





2 cloves of garlic


2 onions


1 tablespoon of olive oil


500g of minced beef


400g tin of plum tomatoes*


1 beef stock cube


2 teaspoons of oregano or mixed herbs


Ground pepper to taste





METHOD





Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.





Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 2 minutes. Stir frequently to stop it sticking.





Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.





Open the tin of tomatoes. Pour the juice into the pan. Chop the tomatoes while they are still in the can (it鈥檚 easier than chasing them around the pan).





Pour the chopped tomatoes into the pan. Crumble the stock cube into the pan. Add the herbs. Season with the pepper. Mix thoroughly. Continue to cook, stirring as the mixture boils, until the sauce has reduced.





ADDITIONS %26amp; ALTERNATIVES





Use minced lamb, pork or turkey instead of minced beef.





Add a glass of wine and cook for a bit longer.





* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.





2. CHEESE SAUCE





Makes 250ml





INGREDIENTS





1 tablespoon of butter


1 tablespoon of flour


250ml of milk


1 tablespoon of grated Parmesan cheese


Ground pepper to taste





METHOD





Put the butter into a saucepan on a medium heat. Melt the butter. Add the flour and cook for a minute, stirring all the time. Take off the heat. Add the milk a bit at a time. Stir each time to make sure it is smooth. When all the milk has been added, put the pan back on the heat. Bring to the boil. Keep stirring. Turn down the heat until it is just boiling (simmering). Cook for 2 minutes, stirring all the time.





Take off the heat. Add the cheese to the sauce and mix. Continue to stir until the cheese has melted into the sauce. Season with the pepper.





ADDITIONS AND ALTERATIONS





If the sauce is too thin, add a little bit more flour. If the sauce is too thick, add a little bit more milk. Don鈥檛 forget that adding more cheese to improve the flavour will also thicken the sauce.





TIPS





The trick is to keep stirring.





3. LASAGNE





INGREDIENTS





1 quantity of Bolognese sauce


1 quantity of cheese sauce


125g (陆 a 250g packet) of pre-cooked lasagne pasta sheets


1 tablespoon of grated Parmesan cheese





METHOD





Put a layer of the Bolognese sauce in an ovenproof dish. Cover with a layer of the pasta sheets. Then another layer of Bolognese sauce. Then a layer of cheese sauce. Then pasta, then Bolognese sauce, then cheese sauce.





However many layers you end up with, they must finish with a layer of cheese sauce on top. Sprinkle the grated cheese over the top.





Cook in a preheated oven at 180掳C, 350掳F, gas mark 4 for about 30 minutes. The top should be golden brown.





ADDITIONS AND ALTERATIONS





Use pre-cooked green lasagne verdi pasta sheets.Please can you advise on a simple yet taste lasagna recipe that has both the white sauce and tomatoes please?
This chicken lasagna recipe is made with white sauce and tomato sauce and mozzarella cheese.


Ingredients:


2 1/2 cups cooked chicken, in large chunks


1 cups chicken broth


1/2 cup milk or half-and-half


1 large can (28 ounces) plum tomatoes


2 cloves garlic, minced


1 bay leaf


pinch ground thyme


dash cayenne pepper


3 tablespoons olive oil


1/2 teaspoon sugar


salt


8 ounces lasagna noodles


3 tablespoons all-purpose flour


pepper


1/4 cup chopped fresh parsley


8 ounces shredded mozzarella cheese


1/2 cup grated Parmesan cheese


Preparation:


In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.


In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms. Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling.


Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375掳 for 25 to 35 minutes, or until browned and bubbly.


Chicken lasagna serves 4 to 6.Please can you advise on a simple yet taste lasagna recipe that has both the white sauce and tomatoes please?
put a large pot of water on to boil for one box of lasagna noodles, and cook by package instruction. when cooked, drain pasta %26amp; fill pot with cool water. add drained pasta back to the cool water to 1) keep them from sticking to one another, and 2) cool them down and make them easier to handle.





mix one 16 oz. container of ricotta cheese with 1/4 cup grated parmesan cheese and 1/3 cup finely chopped flat leaf parsley (fresh is best, but dry can be substituted using the conversion on the spice jar) and one lightly beaten egg. you can make your own pasta sauce, if you have gads of extra time, but i find a good quality jarred sauce works just as well. think your red-sauce out with 1/2 to 3/4 cup of chicken broth, beef broth or wine (red or white, whatever you like or have on hand). you can brown ground beef or italian sausage %26amp; drain off fat, then add to red sauce, if desired.





spread a large serving spoon full of red sauce on the bottom of your baking dish, then place a layer of noodles (three across fits well in my pan). spread 1/3 of the ricotta cheese mixture over noodles, then spread another spoon full of red sauce over that. keep this layering up until you've used up all your ingredients - reserving enough red sauce to cover the entire top of the lasagna. top with shredded mozzarella cheese. If you are a cheese lover, you can also add additional mozzarella or fontina cheese in each layer.





bake at 350 degrees farenheight, for about 30 or 40 minutes. serve with crusty bread, a green salad, and a hearty wine.
Basic Tomato Sauce for Lasange





4 Large Onions, chopped


1 - 2 Large Carrots, peeled, finely minced (you can use the food processor)


5 - 8 Cloves Garlic, peeled, smashed


Pinch of Red Pepper Flakes (optional)


1 Cup Red Wine


2 Large Cans San Marzano Tomatoes, chopped, and thier liquid from the can


1 or 2 small bunches of Fresh Thyme


Few Sprigs Fresh Marjoram


Sea salt and Pepper


Olive Oil





Heat a large, deep skillet and generously coat with olive oil. Saute the onions for a few minutes then add the carrots, when soft, push to the side of the pan, add fresh olive oil as needed and saute the garlic briefly. Add red pepper flakes, stir, then add wine, cook out the alcohol, add tomatoes, salt and pepper. Bring to a low simmer. Start with less marjoram at first, add more later if desired, the flavor is strong. Bash the herb leaves to release flavors, tie the sprigs with kitchen string for easy removal. Add the herbs. Add some water to thin the sauce. It'll thicken by the end of cooking. Simmer the sauce gently for 30 minutes, partially cover to prevent splattering. Remove the spent herbs and taste the sauce. Add more fresh herbs as needed and adjust seasoning. If desired, you can add a teaspoon or two of sugar. Cook another 15 minutes or more until the sauce has a rich, darkened color and well-rounded flavor. Just before using the sauce, if desired add some freshly sauteed garlic. Add a tablespoon of olive oil when the sauce is finished.





The key to getting the best flavor is to use whole, canned San Marzano tomatoes and good quality olive oil. Other varieties of plum tomatoes don't produce that same rich flavor.. Add browned sausage and/or meatballs as a layer instead of cooking them in the sauce to avoid the sauce becoming greasy. You can add ground meat when making the sauce if desired, brown it, remove, drain it well, then start the sauce and add it back during the simmering process.





Moisten your layers with the sauce, it shouldn't be too dry or too wet. Dip the noodles into the sauce to be sure they are coated as you layer. Flavor the bechamel well with sauteed garlic, parmesan and romano so that it won't tone down the flavors too much. I sometimes prefer it without bechamel for brighter tomato flavor. I had very good lasagne in Rome made with a pesto bechamel sauce instead of tomato sauce. I sometimes use a thin layer of proscuitto instead of sausage or other meats.
By white sauce, do you mean a butter/flour/milk traditional ';white sauce'; or a riccotta cheese/egg/other cheese layer? It gets kind of saucy.....?