Lasagna

[Inactive]

@Shamis my lasagna went well. The mistake I did was I didn't put alot of beef and there wasn't alot of tomato sauce. I was scared that the lasagna will be broken and too wet. But it went very well.

OK I need help from whoever that can help me with ground beef lasagna recipe.

What spices can I use? I prefer the spices Somalis use. Or something simple.

Is cumin ok? I don't want that white people lasagna. My mom made great lasagna and I'm sure she didn't use 100 different ingredients like white people. They even put eggs and weird shit. How do I make the Somali lasagna?

 

[Sultana]

Do you add the white sauce to your lasagna? If not, you're missing out. But yeah, I can't eat lasagna unless my mom or my habaryar cook it.

 

[Inactive]

What white sauce?

 

[Sultana]

What white sauce?

It's made from flour and some other things, and it makes lasagna taste so much better. I'll ask my mom how she cooks her lasagna and post it here for you.

 

[Shamis]

Glad it went well. The pasta won't fall apart if the sauces are thick. If it's runny cook it down so that when you stir there's no watery distance between the meat. Use fresh egg lasagne sheets from the chilled aisle to avoid any problems with it being to hard or too soft.

Cumin is great in lasagne but don't over do it. Less than ten seeds is enough for two portions.

The trick to making it taste Somali is to sweat down two finely chopped onions into olive oil with the cumin seeds. Then when that's soft, add 4 grated garlic cloves and turn the heat down.

Season the beef with black pepper and salt. Add the beef to the onions and garlic and seal it on a low heat until it loses its red colour and the oil comes out. Now add passata or tomatoes you blended or tinned if you prefer. Cook it down for a bit and add more olive oil and fresh coriander Somali. You can add chopped peppers too for proper Somali style. Season with more black pepper and test the salt. Put on really low heat and let it develop. That's it.

With the beef you should use freshly ground beef steak and never ready ground because that's got all the fatty sinewy cuts in there. It should be a robust red colour and ground only once. Use plenty of beef you can always use the left over sauce for Bolognese the next day.

 

[Shamis]

There's a cheats way of making white sauce. Get milk in a mixing bowl, add a little bit of flour and whisk it. Add salt and pepper . Then on the lowest heat possible or using a Pyrex bowl over a digsi with boiling water just stir it slowly until it thickens up and then add the cheese. Just stir it until it's cooked.

Layer the pasta with alternating red and white sauce. Make sure the bottom is covered in the beef sauce and not pasta or white sauce.

 

[Southsidemj1]

It's made from flour and some other things, and it makes lasagna taste so much better. I'll ask my mom how she cooks her lasagna and post it here for you.

Its called Bechamel sauce abayo

 

[John Michael]

I suggest adding ricotta. It's tropo macaan.

 

[Bielsa]

There's a cheats way of making white sauce. Get milk in a mixing bowl, add a little bit of flour and whisk it. Add salt and pepper . Then on the lowest heat possible or using a Pyrex bowl over a digsi with boiling water just stir it slowly until it thickens up and then add the cheese. Just stir it until it's cooked.

Layer the pasta with alternating red and white sauce. Make sure the bottom is covered in the beef sauce and not pasta or white sauce.

That's the difficult part for him I think. To get the qiyaas bang on. The rest is easy. First time I made lasagne years ago I had a little bit difficulty with the white sauce.

 

[Shamis]

Only the flour needs qiyaas. It needs to be barely detectable before you heat the mixture. For a regular Pyrex lasagne dish I'd say roughly one tablespoon and a teaspoon of flour. It gets thick as you heat it and the cheese also adds thickness. You have to cook the flour thoroughly so don't skimp on the milk.

My friend told me she adds caana booro to hers lol

 

[Sultana]

A lot of people also have the issue of overcooking the lasagna noodles. :/

 

[Shamis]

You don't have to cook it at all if you buy the fresh pasta from the chilled section. I never use those hard sheets the quality is never that great.

 

[Atiya]

I make my sauce separately and add seasoning (garlic, pepper, paprika, beef stock, coriander) then I heat the mince meat separately. Then I get boiling water and dip the lasagne sheets for like 30 secs. Then put the lasagne sheets and add my ingredients and layer it three/four times then on the last layer I add the white sauce (buy it ready made) then sprinkle cheese and pop it in the oven for around 30 mins.


Reason I dip the lasagne sheets in boiling water is so I don't have dry lasagne as a result and I don't want to make my sauce too liquid because it loses flavour, so I prefer to dip the lasagne in hot water.

ps if making chicken lasagne use chicken stock.

 

[Queen Carawelo]

I'm trying to learn how to make lasagna noodles from scratch. I tried using this method but my noodles turned out too chewy, I guess practice makes perfect, I've to try it again.

 

[Shamis]

There's a machine for it @Idol if you're not good with the rolling pin. You can make taglitelle from lasagne sheets.

 

[Atiya]

I'm trying to learn how to make lasagna noodles from scratch. I tried using this method but my noodles turned out too chewy, I guess practice makes perfect, I've to try it again.

My mum makes pasta from scratch. I have to learn from her one time.

 

[Queen Carawelo]

There's a machine for it @Idol if you're not good with the rolling pin. You can make taglitelle from lasagne sheets.

I used the kitchen aid mixer pasta attachment to roll it out. I guess left it in the oven too long.

 

[Queen Carawelo]

My mum makes pasta from scratch. I have to learn from her one time.

You should, you will never eat store bought pasta again once you learn to make pasta from scratch. And it tastes better also.

 

[Shamis]

Don't you have to buy pasta flour? Or can you use ingredients in the health store or better the supermarket?

 

[Queen Carawelo]

Don't you have to buy pasta flour? Or can you use ingredients in the health store or better the supermarket?

I used plain flour. Maybe that's the root of the problem. I should go to my local Italian grocery store to get the pasta flour.