How might one make the cheesy tomato sauce that goes round lasange? - HotUKDeals
We use cookie files to improve site functionality and personalisation. By continuing to use HUKD, you accept our cookie and privacy policy.
Get the HUKD app free at Google Play

Search Error

An error occurred when searching, please try again!

Login / Sign UpSubmit

How might one make the cheesy tomato sauce that goes round lasange?

Benjimoron Avatar
5y, 9m agoPosted 5 years, 9 months ago
So, I love lasange! I make my own, it's reasonably good. But, there's one major thing missing. When I eat lasange at an Italian restaurant, it has a lovely cheesy tomato sauce surrounding it. Anyone know how one might replicate such sauce at home? Please give idiot's guide as I'm quite a basic cook!
Other Links From Make:
Benjimoron Avatar
5y, 9m agoPosted 5 years, 9 months ago
Options

All Comments

(36) Jump to unreadPost a comment
Comments/page:
#2
you can buy the white sauce and the red sauce for lasagne.
If you want to make it yourself you need a cheese sauce recipe..i used to make it..i think its cornflour, water and cheese, maybe something like pinch of mustard
#3
no no no.

I can make good lasange. I want the cheesy sauce that's around it, maybe it's just parmasan with a bit of tomato heated up? I don't wanna faff about and get it wrong many times, someone must know what I mean?
#4
benjimoron
How might one make the cheesy tomato sauce that goes round lasange?

Lasagne? Usually square or rectangular, but either way...

[ http://www.ehow.com/how_2164803_make-lasagna-sauce.html ]

or

http://bexgoes4you.com/tins%20jars%20and%20packets/dolmio%20lasagne%20red%20sauce.jpg or http://bexgoes4you.com/tins%20jars%20and%20packets/ragu%20red%20sauce%20for%20lasagne.jpg

+

http://bexgoes4you.com/tins%20jars%20and%20packets/dolmio%20lasgane%20sauce.jpg etc.

BFN,

fp.
#5
there are two sauces for lasagne
red and white-they go through the mix alternating with slices of pasta
the last layer is white sauce which will then cook in the oven to become toasted
#6
I know all this, I can make lasange!!!

Has anyone ever had a really nice lasagne in an Italian restaurant?
#7
Presume the 'cheesy sauce' you speak of is just a combination of the bechemel and tomato sauces, along with the cheese you put on top. I use Grand Padano as it is similar to Parmesan but much cheaper.

If not, then I have no Idea what you are talking about
#8
http://www.delish.com/cm/delish/images/lasagne-lg-28355688.jpg
#9
Benjimoron
I know all this, I can make lasange!!!

Has anyone ever had a really nice lasagne in an Italian restaurant?

Why not go to the restaurant & ask what the recipe is for their "lasange"?

BFN,

fp.
#10
sancho1983
Presume the 'cheesy sauce' you speak of is just a combination of the bechemel and tomato sauces, along with the cheese you put on top. I use Grand Padano as it is similar to Parmesan but much cheaper.

If not, then I have no Idea what you are talking about


Probably, do you think mixing them all together would create this sauce? Maybe it's just loads of cheese in there as it's very different to the red and white sauces you use as standard.
#11
I think he means as a decorative sauce on the dish that the lasagne is on, not a sauce inside the lasagne if you get me.

Sorry OP I can't help but will look for you x
#12
I make a white sauce form a roux and add cheese to it - (Delia Smith recipe)
banned 4 Likes #13
People who use jars of ragu sauce and white sauce for lasagne aren't fit to shampoo my crotch!
#14
fanpages
Benjimoron
I know all this, I can make lasange!!!

Has anyone ever had a really nice lasagne in an Italian restaurant?


Why not go to the restaurant & ask what the recipe is for their "lasange"?

I doubt they'd give it to me as I wouldn't go back lol!!
BFN,

fp.
#15
yeh id do what fanpages says..next time you eat there ask whats in it, as they obv have another way of making it..
1 Like #16
beth3735
I think he means as a decorative sauce on the dish that the lasagne is on, not a sauce inside the lasagne if you get me.

Sorry OP I can't help but will look for you x


Exactly! I can't find anything on the net about it. It's something I've had locally and in Italy, but only in Italian restaurants, not something you find in a pub or ready meal lol!!!

I'll try mixing it all together and going heavy on the cheese, see what happens!
#17
I think what Benji is asking is that they do not want a runny mess around their vegetarian lasagne!
Hey Benji check this out," How to Make Lasagna that is Thick and Not Runny"

http://www.associatedcontent.com/article/2086487/how_to_make_lasagna_that_is_thick_and.html
#18
Flour + butter/margarine, hot milk and grated parmesan.
#19
Yes and try not to use so much cheese and tomatoes to get the sauce thicker. Then nice and thick and dry as Benji wants.
1 Like #20
master_chief
People who use jars of ragu sauce and white sauce for lasagne aren't fit to shampoo my crotch!

Now you tell me! Was I no good last night?

BFN,

fp.
#21
I have tried google images with no luck sorry. Yes I would try mixing the sauces together and adding a little cheese to it see how that tastes :)
#22
chapchap
I think what Benji is asking is that they do not want a runny mess around their vegetarian lasagne!
Hey Benji check this out," How to Make Lasagna that is Thick and Not Runny"

http://www.associatedcontent.com/article/2086487/how_to_make_lasagna_that_is_thick_and.html


Or this...


Enchilada Lasagna!

[ http://www.rtp3.com/blog/wp-content/uploads/2010/04/Enchilada.jpg ]

BFN,

fp.
#23
cheesy tomato sauce?


bechamel sauce is neither

Edited By: casparwhite on Mar 29, 2011 12:30
#24
beth3735
I have tried google images with no luck sorry. Yes I would try mixing the sauces together and adding a little cheese to it see how that tastes :)


Yep, exactly what I'm going to try.

This is probably as simple as mixing it all together and adding cheese. Was hoping that someone makes it like this and knew how much of each thing to use. Wasn't expecting such a response, thank you all for your time!
#25
When we want to put Benji out of their misery i think i know the answer-wet the pasta so not all the tomato juices are soaked into it while cooking esp while cooking in an oven.In fact we never cook in the oven as it comes out dry. Why not cook it all first then layer the lasagne and then just grill to crisp it up and get the juices running!

Edited By: chapchap on Mar 29, 2011 12:33
banned 1 Like #26
Unreal the people use RAGU or that other crap in jars.

I know exactly what Benji means but have only found these abroad (had one a couple of weeks ago).
Its more a pinkish sauce where the red & white layers have mingled.

Making one tonight actually and best home made one I have tasted (courtesy of Mr Ramsay) although doesnt have red & whte sauces:-

Gordon's classic lasagne al forno
Serves 4
Ingredients
• 3 tbsp olive oil
• 1 onion, peeled
• 1 large carrot, peeled
• 4 cloves garlic, peeled
• 3 pinches dried oregano
• 500g minced beef
• 1.5 tbsp tomato purée
• 1.5 tbsp Worcestershire sauce
• 1 to 2 bay leaves
• 50ml (3 tbsp) red wine
• 6400g tin chopped tomatoes
• 80ml milk
• Salt and freshly ground black pepper
For the sauce
• 40g butter
• 40g flour
• 500ml milk
• Pinch of ground nutmeg
• 100g Cheddar cheese, grated
• 50g Parmesan cheese, grated
• 9 sheets of 'non-cook' lasagne sheets
METHOD
1. Pre-heat the oven to 225°C.

2. Heat the olive oil in a hot pan. Grate the onion and carrot and crush the garlic before frying together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce and a little salt and pepper. Allow the onion to soften before making a well in the centre of the pan. Place the mince in the middle of the pan and stir to break it up. Add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Finally add the milk, turn off the heat and set aside

3. To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the

4. Spoon half of the meat sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.

5. Finish with the grated Parmesan and sprinkle with another pinch of oregano. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.
banned 1 Like #27
The secret ingredient to a good cheese sauce is a good sprinkle of nutmeg and a tea spoon of English mustard.
#28
I think the flavours of the tomato and white cheese sauces blend together more when the lasagne has been made and left for a while and then reheated. This might explain why the OP wants a sauce he has had in a restaurant - it has been made, left to cool down and then reheated.
#29
master_chief
People who use jars of ragu sauce and white sauce for lasagne aren't fit to shampoo my crotch!


agreed making and a ragu and a cheesy roux is not rocket science
banned#30
patience_1
I think the flavours of the tomato and white cheese sauces blend together more when the lasagne has been made and left for a while and then reheated. This might explain why the OP wants a sauce he has had in a restaurant - it has been made, left to cool down and then reheated.

Spot on!
#31
csiman
Unreal the people use RAGU or that other crap in jars.

I know exactly what Benji means but have only found these abroad (had one a couple of weeks ago).
Its more a pinkish sauce where the red & white layers have mingled.

Making one tonight actually and best home made one I have tasted (courtesy of Mr Ramsay) although doesnt have red & whte sauces:-

Gordon's classic lasagne al forno
Serves 4..................


^^^^^this - its exactly the same recipe I use too although I have to double it for my huge brood. Also I sprinkle some cheddar on the top as well as the parmesan. Really easy to make and very tasty. Everyone comments on how much it is like a restaurant lasagne when they've eaten it so if you do it properly you won't be disappointed. Good tip is to leave it out of the oven for about 10 minutes before serving.
#32
csiman
• 6400g tin chopped tomatoes.


this serves 4?

sounds a bit too tomatoey for me
banned#33
kaks26
csiman
Unreal the people use RAGU or that other crap in jars.

I know exactly what Benji means but have only found these abroad (had one a couple of weeks ago).
Its more a pinkish sauce where the red & white layers have mingled.

Making one tonight actually and best home made one I have tasted (courtesy of Mr Ramsay) although doesnt have red & whte sauces:-

Gordon's classic lasagne al forno
Serves 4..................



^^^^^this - its exactly the same recipe I use too although I have to double it for my huge brood. Also I sprinkle some cheddar on the top as well as the parmesan. Really easy to make and very tasty. Everyone comments on how much it is like a restaurant lasagne when they've eaten it so if you do it properly you won't be disappointed. Good tip is to leave it out of the oven for about 10 minutes before serving.

I agree - made it again last night and only takes 20 mins to prep and get in the oven and by far the best lasagne I have ever tasted. I added a tsp of mustard powder to the cheese sauce last night as per tip elsewhere and it was even better. I also put in some larger chopped onion as well as the grated onion else I find its a little too sloppy (like the stuff you get abroad).
banned#34
mumbojumbo
It's usually made with a Béchamel sauce here, but Italian American and southern Italian versions use a ricotta and mozarella sauce?


I do it with ricotta and mozarella.
#35
80g plain flour
80g butter
1 pint milk
Loads of grated nutmeg
Grated Pecorino cheese
Black Pepper

Melt butter in a pan(don't use non stick), take off heat and mix flour in. Gradually add the milk with a balloon whisk and then return to the heat stirring all the time with the whisk until it comes to the boil. Add the nutmeg, cheese and pepper and let boil for 1 minute.

I use this recipe for alot of Greek dishes, it's a lovely thick sauce.
#36
You can always thicken a sauce by adding some flour and heating for a while to remove the floury taste.
Tomato concerntrate (purees or pasata), is something that I would think would add a rich tomatoey flavour.
The white sauce is a bechamel with added cheese.

Post a Comment

You don't need an account to leave a comment. Just enter your email address. We'll keep it private.

...OR log in with your social account

...OR comment using your social account

Thanks for your comment! Keep it up!
We just need to have a quick look and it will be live soon.
The community is happy to hear your opinion! Keep contributing!