In message <[log in to unmask]>, Helen Edith
Stephenson <[log in to unmask]> writes
>I don't often post here, but I thought I'd share my enjoyment of lasagne
>made *my* way with you...
>
>The common way of enjoying lasagne in the UK involves some of the layers
>containing a cheese sauce, and I believe that in the US, actual slices
>of cheese are often used. Here's how I've got around that:
>
>Cook 500g/1lb of minced beef with a jar of prepared pasta sauce. I like
>Ragu 'Spicy' as it livens up the lasagne in the absence of cheese.
>
>In place of the cheese sauce, make a white sauce using soya alternative
>to milk. You want about a litre, or nearly 30oz. I hesitate to say a bit
>under 2 pints, as Imperial pints have 16oz in them, where US pints only
>have 12oz:-) To thicken it, use 50g/2oz of plain flour, and add 25g of
>dairy free margarine. Technically, you should cook the flour and
>margarine as a roux and then add the soya bit by bit, but I usually make
>a paste with the flour and some of the soya, and then add it to the rest
>of the soya, stirring all the time until it boils and thickens. I also
>add some garlic salt for a bit more flavour.

I've got my Imperial and US units wrong above. An Imperial pint contains
20oz and a US pint 16oz, so that amount of soya alternative to milk
required is about 36oz. Sorry about that!

>I chop one large onion and add it to the white sauce just before
>assembling the lasagne, and I also have some breadcrumbs at the ready.
>
>I use lasagne verdi, made from durum wheat and spinach. "White" lasagne
>sheets are often egg lasagne, and at least as bad for me as diary
>ingredients are!
>
>Place a layer of lasagne sheets on a greased lasagne pan.
>Spoon over half the beef mixture.
>Place another layer of lasagne sheets over the beef mixture.
>Spoon over one third of the white sauce and onion mixture.
>Then spoon over the remaining beef mixture. (I don't usually put lasagne
>sheets between these steps, but you could if you wanted to.)
>Place another layer of lasagne sheets over the second layer of beef
>mixture.
>Spoon the rest of the white sauce and onion mixture over these sheets.
>Top with the breadcrumbs.
>
>Bake for 35-40 minutes in an oven at gas mark 4 or electric 180C/350F.
>
>The breadcrumbs give it a lovely golden hue so it looks appetising, and
>I don't think you'll miss the cheese at all! Of course, if you've got a
>cheese substitute like Tofutti or Cheesley, you could add that to your
>white sauce for a more cheesy taste, but with a spicy meat sauce and
>some garlic salt, the dish is pretty tasty just as it is.
>
>Enjoy!
>
>Helen
>--
>Helen Edith Stephenson  <[log in to unmask]>
>                        http://www.baronmoss.demon.co.uk/

--
Helen Edith Stephenson  <[log in to unmask]>
                        http://www.baronmoss.demon.co.uk/