Lasange al Forno recipe for Lee

Well Lee here it is! This one definitely qualifies as food porn!! Check
out the points per serving (put it through MasterCook)..... It's popular
with DH and Dan (our photographer). I have to admit that it is quite good
(and I don't normally like lasagne). It's too rich for me to eat a full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH doesn't like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof casserole with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat and
gently fry the onion for about 10 minutes, moving it around from time to
time. While the onion is softening, chop the pancetta (or bacon), add this
to the pan with the onion, add the garlic and continue cooking the whole lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of olive oil
to the pan, turn up the heat to high, then add the ground beef and brown it
and break it up. Once the beef is browned, add it to the onions and
pancetta. Heat another tbsp. of olive oil and add the ground pork. While
the pork is browning, trim the chicken livers, rinse under cold running
water and dry thoroughly with paper towel. Pull of any skin and snip out
any odd bits of fat with kitchen scissors and chop the livers finely. When
the pork is browned, transfer that to the casserole, then finally heat the
remaining tbsp. of olive oil and cook the pieces of chicken liver, adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and give
everything a really good stir together. Add the contents of both tines of
tomatoes, the tomato paste, wine, salt and pepper and about a quarter of a
nutmeg, grated. Stir and allow to come to simmering. While that happens,
strip the leaves from half the basil, tear them into small pieces and add
them to the pot. Once everything is simmering, place the casserole on the
centre shelf of the oven, pre-heated to 275°F and allow to cook slowly for 4
hours. Stir at three hours. What you should end up with is a thick reduced
concentrated sauce with only a trace of liquid left. Once this happens,
remove it from the oven, taste to check the seasoning, then strip the leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a gentle heat
and whisk continually with a balloon whisk until the sauce comes to the
simmering point and thickens. Then with the heat as low as possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in the
cream, taste and season if it needs it and grate in another quarter of the
whole nutmeg. Now spread about a quarter of the ragu over the base of the
prepared roasting dish or tin. Cover this with one fifth of the cream
sauce, followed by a quarter of the grated mozarella, then arrange a single
layer of the lasagne over the top (about 6 sheets). Repeat this process,
finishing with a final layer of cream sauce. Cover the whole lot with the
grated parmesan cheese - and the lasagne is ready for the oven. Bake in a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or until it's
bubbling and turning slightly golden on top.

INCREDIBLE. I don't see making it in this WW-LIFETIME (sigh)

On Fri, 19 Dec 2003 20:12:03 -0800, "Brenda Hammond"
wrote:

Well Lee here it is! This one definitely qualifies as food porn!! Check
out the points per serving (put it through MasterCook)..... It's popular
with DH and Dan (our photographer). I have to admit that it is quite good
(and I don't normally like lasagne). It's too rich for me to eat a full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH doesn't like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof casserole with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat and
gently fry the onion for about 10 minutes, moving it around from time to
time. While the onion is softening, chop the pancetta (or bacon), add this
to the pan with the onion, add the garlic and continue cooking the whole lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of olive oil
to the pan, turn up the heat to high, then add the ground beef and brown it
and break it up. Once the beef is browned, add it to the onions and
pancetta. Heat another tbsp. of olive oil and add the ground pork. While
the pork is browning, trim the chicken livers, rinse under cold running
water and dry thoroughly with paper towel. Pull of any skin and snip out
any odd bits of fat with kitchen scissors and chop the livers finely. When
the pork is browned, transfer that to the casserole, then finally heat the
remaining tbsp. of olive oil and cook the pieces of chicken liver, adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and give
everything a really good stir together. Add the contents of both tines of
tomatoes, the tomato paste, wine, salt and pepper and about a quarter of a
nutmeg, grated. Stir and allow to come to simmering. While that happens,
strip the leaves from half the basil, tear them into small pieces and add
them to the pot. Once everything is simmering, place the casserole on the
centre shelf of the oven, pre-heated to 275°F and allow to cook slowly for 4
hours. Stir at three hours. What you should end up with is a thick reduced
concentrated sauce with only a trace of liquid left. Once this happens,
remove it from the oven, taste to check the seasoning, then strip the leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a gentle heat
and whisk continually with a balloon whisk until the sauce comes to the
simmering point and thickens. Then with the heat as low as possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in the
cream, taste and season if it needs it and grate in another quarter of the
whole nutmeg. Now spread about a quarter of the ragu over the base of the
prepared roasting dish or tin. Cover this with one fifth of the cream
sauce, followed by a quarter of the grated mozarella, then arrange a single
layer of the lasagne over the top (about 6 sheets). Repeat this process,
finishing with a final layer of cream sauce. Cover the whole lot with the
grated parmesan cheese - and the lasagne is ready for the oven. Bake in a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or until it's
bubbling and turning slightly golden on top.

You could cut the recipe in half, then keep the servings at 12, would end up
being about 11 points/serving. Just don't eat it every night!

Or the recipe could be adjusted to reduce fat/calories. I just played
around with the recipe a bit in Mastercook. I reduced the mozzarella by
half, substituted lean beef and pork loin (both ground) , reduced the
chicken livers and pancetta by half, left out the olive oil (use Pam spray),
switched the milk to skim milk and reduced the butter by half. Just by
doing this the points were reduced from 22 to 12.

It's acceptable in moderation. Could probably reduce the meat a bit more,
or switch the cream to milk. I'm thinking that as long as all those
individual tastes are there it won't matter how much meat there actually is
in it.

I'm going to make it again on the weekend, but think I might try it with
Canadian back bacon rather than pancetta. Pancetta is too expensive. I'll
try the lower fat version and let you know how it turns out. May make a few
changes to the recipe as well, such as adding some carrot or celery to
replace the meat.

"Fred" wrote in message
...
INCREDIBLE. I don't see making it in this WW-LIFETIME (sigh)

On Fri, 19 Dec 2003 20:12:03 -0800, "Brenda Hammond"
wrote:

Well Lee here it is! This one definitely qualifies as food porn!! Check
out the points per serving (put it through MasterCook)..... It's popular
with DH and Dan (our photographer). I have to admit that it is quite
good
(and I don't normally like lasagne). It's too rich for me to eat a full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH doesn't
like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof casserole
with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat and
gently fry the onion for about 10 minutes, moving it around from time to
time. While the onion is softening, chop the pancetta (or bacon), add
this
to the pan with the onion, add the garlic and continue cooking the whole
lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of olive
oil
to the pan, turn up the heat to high, then add the ground beef and brown
it
and break it up. Once the beef is browned, add it to the onions and
pancetta. Heat another tbsp. of olive oil and add the ground pork.
While
the pork is browning, trim the chicken livers, rinse under cold running
water and dry thoroughly with paper towel. Pull of any skin and snip out
any odd bits of fat with kitchen scissors and chop the livers finely.
When
the pork is browned, transfer that to the casserole, then finally heat
the
remaining tbsp. of olive oil and cook the pieces of chicken liver, adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and give
everything a really good stir together. Add the contents of both tines
of
tomatoes, the tomato paste, wine, salt and pepper and about a quarter of
a
nutmeg, grated. Stir and allow to come to simmering. While that
happens,
strip the leaves from half the basil, tear them into small pieces and add
them to the pot. Once everything is simmering, place the casserole on
the
centre shelf of the oven, pre-heated to 275°F and allow to cook slowly
for 4
hours. Stir at three hours. What you should end up with is a thick
reduced
concentrated sauce with only a trace of liquid left. Once this happens,
remove it from the oven, taste to check the seasoning, then strip the
leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a gentle heat
and whisk continually with a balloon whisk until the sauce comes to the
simmering point and thickens. Then with the heat as low as possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in the
cream, taste and season if it needs it and grate in another quarter of
the
whole nutmeg. Now spread about a quarter of the ragu over the base of
the
prepared roasting dish or tin. Cover this with one fifth of the cream
sauce, followed by a quarter of the grated mozarella, then arrange a
single
layer of the lasagne over the top (about 6 sheets). Repeat this process,
finishing with a final layer of cream sauce. Cover the whole lot with
the
grated parmesan cheese - and the lasagne is ready for the oven. Bake in
a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or until it's
bubbling and turning slightly golden on top.

thanks for that fantasy, Lee, who has lost weight during this reading from
drooling to the point of dehydration...
Brenda Hammond wrote in message
...
Well Lee here it is! This one definitely qualifies as food porn!! Check
out the points per serving (put it through MasterCook)..... It's popular
with DH and Dan (our photographer). I have to admit that it is quite good
(and I don't normally like lasagne). It's too rich for me to eat a full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH doesn't
like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof casserole
with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat and
gently fry the onion for about 10 minutes, moving it around from time to
time. While the onion is softening, chop the pancetta (or bacon), add
this
to the pan with the onion, add the garlic and continue cooking the whole
lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of olive
oil
to the pan, turn up the heat to high, then add the ground beef and brown
it
and break it up. Once the beef is browned, add it to the onions and
pancetta. Heat another tbsp. of olive oil and add the ground pork. While
the pork is browning, trim the chicken livers, rinse under cold running
water and dry thoroughly with paper towel. Pull of any skin and snip out
any odd bits of fat with kitchen scissors and chop the livers finely.
When
the pork is browned, transfer that to the casserole, then finally heat the
remaining tbsp. of olive oil and cook the pieces of chicken liver, adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and give
everything a really good stir together. Add the contents of both tines of
tomatoes, the tomato paste, wine, salt and pepper and about a quarter of a
nutmeg, grated. Stir and allow to come to simmering. While that happens,
strip the leaves from half the basil, tear them into small pieces and add
them to the pot. Once everything is simmering, place the casserole on the
centre shelf of the oven, pre-heated to 275°F and allow to cook slowly for
4
hours. Stir at three hours. What you should end up with is a thick
reduced
concentrated sauce with only a trace of liquid left. Once this happens,
remove it from the oven, taste to check the seasoning, then strip the
leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a gentle heat
and whisk continually with a balloon whisk until the sauce comes to the
simmering point and thickens. Then with the heat as low as possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in the
cream, taste and season if it needs it and grate in another quarter of the
whole nutmeg. Now spread about a quarter of the ragu over the base of the
prepared roasting dish or tin. Cover this with one fifth of the cream
sauce, followed by a quarter of the grated mozarella, then arrange a
single
layer of the lasagne over the top (about 6 sheets). Repeat this process,
finishing with a final layer of cream sauce. Cover the whole lot with the
grated parmesan cheese - and the lasagne is ready for the oven. Bake in a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or until it's
bubbling and turning slightly golden on top.

what about using venison to replace some of the beef or pork? Those livers
have to go as I am truly allergic to them, but I was thinking if you sautéed
that amount of mushrooms with the pork the texture might be similar, Lee
still dreaming
Brenda Hammond wrote in message
...
You could cut the recipe in half, then keep the servings at 12, would end
up
being about 11 points/serving. Just don't eat it every night!

Or the recipe could be adjusted to reduce fat/calories. I just played
around with the recipe a bit in Mastercook. I reduced the mozzarella by
half, substituted lean beef and pork loin (both ground) , reduced the
chicken livers and pancetta by half, left out the olive oil (use Pam
spray),
switched the milk to skim milk and reduced the butter by half. Just by
doing this the points were reduced from 22 to 12.

It's acceptable in moderation. Could probably reduce the meat a bit more,
or switch the cream to milk. I'm thinking that as long as all those
individual tastes are there it won't matter how much meat there actually
is
in it.

I'm going to make it again on the weekend, but think I might try it with
Canadian back bacon rather than pancetta. Pancetta is too expensive.
I'll
try the lower fat version and let you know how it turns out. May make a
few
changes to the recipe as well, such as adding some carrot or celery to
replace the meat.

"Fred" wrote in message
...
INCREDIBLE. I don't see making it in this WW-LIFETIME (sigh)

On Fri, 19 Dec 2003 20:12:03 -0800, "Brenda Hammond"
wrote:

Well Lee here it is! This one definitely qualifies as food porn!!
Check
out the points per serving (put it through MasterCook)..... It's
popular
with DH and Dan (our photographer). I have to admit that it is quite
good
(and I don't normally like lasagne). It's too rich for me to eat a full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH doesn't
like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof casserole
with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish
measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat and
gently fry the onion for about 10 minutes, moving it around from time
to
time. While the onion is softening, chop the pancetta (or bacon), add
this
to the pan with the onion, add the garlic and continue cooking the
whole
lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of
olive
oil
to the pan, turn up the heat to high, then add the ground beef and
brown
it
and break it up. Once the beef is browned, add it to the onions and
pancetta. Heat another tbsp. of olive oil and add the ground pork.
While
the pork is browning, trim the chicken livers, rinse under cold running
water and dry thoroughly with paper towel. Pull of any skin and snip
out
any odd bits of fat with kitchen scissors and chop the livers finely.
When
the pork is browned, transfer that to the casserole, then finally heat
the
remaining tbsp. of olive oil and cook the pieces of chicken liver,
adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and give
everything a really good stir together. Add the contents of both tines
of
tomatoes, the tomato paste, wine, salt and pepper and about a quarter
of
a
nutmeg, grated. Stir and allow to come to simmering. While that
happens,
strip the leaves from half the basil, tear them into small pieces and
add
them to the pot. Once everything is simmering, place the casserole on
the
centre shelf of the oven, pre-heated to 275°F and allow to cook slowly
for 4
hours. Stir at three hours. What you should end up with is a thick
reduced
concentrated sauce with only a trace of liquid left. Once this
happens,
remove it from the oven, taste to check the seasoning, then strip the
leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a gentle
heat
and whisk continually with a balloon whisk until the sauce comes to the
simmering point and thickens. Then with the heat as low as possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in the
cream, taste and season if it needs it and grate in another quarter of
the
whole nutmeg. Now spread about a quarter of the ragu over the base of
the
prepared roasting dish or tin. Cover this with one fifth of the cream
sauce, followed by a quarter of the grated mozarella, then arrange a
single
layer of the lasagne over the top (about 6 sheets). Repeat this
process,
finishing with a final layer of cream sauce. Cover the whole lot with
the
grated parmesan cheese - and the lasagne is ready for the oven. Bake
in
a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or until
it's
bubbling and turning slightly golden on top.

It might be good with venison Lee and the mushroom idea would be okay too.
I like mushrooms and chicken livers, but DH doesn't so can't use either.

"Miss Violette" wrote in message
...
what about using venison to replace some of the beef or pork? Those
livers
have to go as I am truly allergic to them, but I was thinking if you
sautéed
that amount of mushrooms with the pork the texture might be similar, Lee
still dreaming
Brenda Hammond wrote in message
...
You could cut the recipe in half, then keep the servings at 12, would
end
up
being about 11 points/serving. Just don't eat it every night!

Or the recipe could be adjusted to reduce fat/calories. I just played
around with the recipe a bit in Mastercook. I reduced the mozzarella by
half, substituted lean beef and pork loin (both ground) , reduced the
chicken livers and pancetta by half, left out the olive oil (use Pam
spray),
switched the milk to skim milk and reduced the butter by half. Just by
doing this the points were reduced from 22 to 12.

It's acceptable in moderation. Could probably reduce the meat a bit
more,
or switch the cream to milk. I'm thinking that as long as all those
individual tastes are there it won't matter how much meat there actually
is
in it.

I'm going to make it again on the weekend, but think I might try it with
Canadian back bacon rather than pancetta. Pancetta is too expensive.
I'll
try the lower fat version and let you know how it turns out. May make a
few
changes to the recipe as well, such as adding some carrot or celery to
replace the meat.

"Fred" wrote in message
...
INCREDIBLE. I don't see making it in this WW-LIFETIME (sigh)

On Fri, 19 Dec 2003 20:12:03 -0800, "Brenda Hammond"
wrote:

Well Lee here it is! This one definitely qualifies as food porn!!
Check
out the points per serving (put it through MasterCook)..... It's
popular
with DH and Dan (our photographer). I have to admit that it is quite
good
(and I don't normally like lasagne). It's too rich for me to eat a
full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH
doesn't
like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof
casserole
with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish
measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat
and
gently fry the onion for about 10 minutes, moving it around from time
to
time. While the onion is softening, chop the pancetta (or bacon),
add
this
to the pan with the onion, add the garlic and continue cooking the
whole
lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of
olive
oil
to the pan, turn up the heat to high, then add the ground beef and
brown
it
and break it up. Once the beef is browned, add it to the onions and
pancetta. Heat another tbsp. of olive oil and add the ground pork.
While
the pork is browning, trim the chicken livers, rinse under cold
running
water and dry thoroughly with paper towel. Pull of any skin and snip
out
any odd bits of fat with kitchen scissors and chop the livers finely.
When
the pork is browned, transfer that to the casserole, then finally
heat
the
remaining tbsp. of olive oil and cook the pieces of chicken liver,
adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and give
everything a really good stir together. Add the contents of both
tines
of
tomatoes, the tomato paste, wine, salt and pepper and about a quarter
of
a
nutmeg, grated. Stir and allow to come to simmering. While that
happens,
strip the leaves from half the basil, tear them into small pieces and
add
them to the pot. Once everything is simmering, place the casserole
on
the
centre shelf of the oven, pre-heated to 275°F and allow to cook
slowly
for 4
hours. Stir at three hours. What you should end up with is a thick
reduced
concentrated sauce with only a trace of liquid left. Once this
happens,
remove it from the oven, taste to check the seasoning, then strip the
leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a gentle
heat
and whisk continually with a balloon whisk until the sauce comes to
the
simmering point and thickens. Then with the heat as low as possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in
the
cream, taste and season if it needs it and grate in another quarter
of
the
whole nutmeg. Now spread about a quarter of the ragu over the base
of
the
prepared roasting dish or tin. Cover this with one fifth of the
cream
sauce, followed by a quarter of the grated mozarella, then arrange a
single
layer of the lasagne over the top (about 6 sheets). Repeat this
process,
finishing with a final layer of cream sauce. Cover the whole lot
with
the
grated parmesan cheese - and the lasagne is ready for the oven. Bake
in
a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or until
it's
bubbling and turning slightly golden on top.

Do let us know how the heathier version compares in taste. The
original version is quite complex in its mix of meats and ingredients
and sounds (drool forming) wonderful. I have not had chicken livers
in years and love them.

On Fri, 19 Dec 2003 22:43:52 -0800, "Brenda Hammond"
wrote:

You could cut the recipe in half, then keep the servings at 12, would end up
being about 11 points/serving. Just don't eat it every night!

Or the recipe could be adjusted to reduce fat/calories. I just played
around with the recipe a bit in Mastercook. I reduced the mozzarella by
half, substituted lean beef and pork loin (both ground) , reduced the
chicken livers and pancetta by half, left out the olive oil (use Pam spray),
switched the milk to skim milk and reduced the butter by half. Just by
doing this the points were reduced from 22 to 12.

It's acceptable in moderation. Could probably reduce the meat a bit more,
or switch the cream to milk. I'm thinking that as long as all those
individual tastes are there it won't matter how much meat there actually is
in it.

I'm going to make it again on the weekend, but think I might try it with
Canadian back bacon rather than pancetta. Pancetta is too expensive. I'll
try the lower fat version and let you know how it turns out. May make a few
changes to the recipe as well, such as adding some carrot or celery to
replace the meat.

"Fred" wrote in message
.. .
INCREDIBLE. I don't see making it in this WW-LIFETIME (sigh)

On Fri, 19 Dec 2003 20:12:03 -0800, "Brenda Hammond"
wrote:

Well Lee here it is! This one definitely qualifies as food porn!! Check
out the points per serving (put it through MasterCook)..... It's popular
with DH and Dan (our photographer). I have to admit that it is quite
good
(and I don't normally like lasagne). It's too rich for me to eat a full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH doesn't
like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof casserole
with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat and
gently fry the onion for about 10 minutes, moving it around from time to
time. While the onion is softening, chop the pancetta (or bacon), add
this
to the pan with the onion, add the garlic and continue cooking the whole
lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of olive
oil
to the pan, turn up the heat to high, then add the ground beef and brown
it
and break it up. Once the beef is browned, add it to the onions and
pancetta. Heat another tbsp. of olive oil and add the ground pork.
While
the pork is browning, trim the chicken livers, rinse under cold running
water and dry thoroughly with paper towel. Pull of any skin and snip out
any odd bits of fat with kitchen scissors and chop the livers finely.
When
the pork is browned, transfer that to the casserole, then finally heat
the
remaining tbsp. of olive oil and cook the pieces of chicken liver, adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and give
everything a really good stir together. Add the contents of both tines
of
tomatoes, the tomato paste, wine, salt and pepper and about a quarter of
a
nutmeg, grated. Stir and allow to come to simmering. While that
happens,
strip the leaves from half the basil, tear them into small pieces and add
them to the pot. Once everything is simmering, place the casserole on
the
centre shelf of the oven, pre-heated to 275°F and allow to cook slowly
for 4
hours. Stir at three hours. What you should end up with is a thick
reduced
concentrated sauce with only a trace of liquid left. Once this happens,
remove it from the oven, taste to check the seasoning, then strip the
leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a gentle heat
and whisk continually with a balloon whisk until the sauce comes to the
simmering point and thickens. Then with the heat as low as possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in the
cream, taste and season if it needs it and grate in another quarter of
the
whole nutmeg. Now spread about a quarter of the ragu over the base of
the
prepared roasting dish or tin. Cover this with one fifth of the cream
sauce, followed by a quarter of the grated mozarella, then arrange a
single
layer of the lasagne over the top (about 6 sheets). Repeat this process,
finishing with a final layer of cream sauce. Cover the whole lot with
the
grated parmesan cheese - and the lasagne is ready for the oven. Bake in
a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or until it's
bubbling and turning slightly golden on top.

they smell like they would taste good but never have been able to keep the
first down, so only enjoy the smell when others eat them, Lee
Fred wrote in message
news
Do let us know how the heathier version compares in taste. The
original version is quite complex in its mix of meats and ingredients
and sounds (drool forming) wonderful. I have not had chicken livers
in years and love them.

On Fri, 19 Dec 2003 22:43:52 -0800, "Brenda Hammond"
wrote:

You could cut the recipe in half, then keep the servings at 12, would end
up
being about 11 points/serving. Just don't eat it every night!

Or the recipe could be adjusted to reduce fat/calories. I just played
around with the recipe a bit in Mastercook. I reduced the mozzarella by
half, substituted lean beef and pork loin (both ground) , reduced the
chicken livers and pancetta by half, left out the olive oil (use Pam
spray),
switched the milk to skim milk and reduced the butter by half. Just by
doing this the points were reduced from 22 to 12.

It's acceptable in moderation. Could probably reduce the meat a bit
more,
or switch the cream to milk. I'm thinking that as long as all those
individual tastes are there it won't matter how much meat there actually
is
in it.

I'm going to make it again on the weekend, but think I might try it with
Canadian back bacon rather than pancetta. Pancetta is too expensive.
I'll
try the lower fat version and let you know how it turns out. May make a
few
changes to the recipe as well, such as adding some carrot or celery to
replace the meat.

"Fred" wrote in message
.. .
INCREDIBLE. I don't see making it in this WW-LIFETIME (sigh)

On Fri, 19 Dec 2003 20:12:03 -0800, "Brenda Hammond"
wrote:

Well Lee here it is! This one definitely qualifies as food porn!!
Check
out the points per serving (put it through MasterCook)..... It's
popular
with DH and Dan (our photographer). I have to admit that it is quite
good
(and I don't normally like lasagne). It's too rich for me to eat a
full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH
doesn't
like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof casserole
with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish
measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat
and
gently fry the onion for about 10 minutes, moving it around from time
to
time. While the onion is softening, chop the pancetta (or bacon), add
this
to the pan with the onion, add the garlic and continue cooking the
whole
lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of
olive
oil
to the pan, turn up the heat to high, then add the ground beef and
brown
it
and break it up. Once the beef is browned, add it to the onions and
pancetta. Heat another tbsp. of olive oil and add the ground pork.
While
the pork is browning, trim the chicken livers, rinse under cold
running
water and dry thoroughly with paper towel. Pull of any skin and snip
out
any odd bits of fat with kitchen scissors and chop the livers finely.
When
the pork is browned, transfer that to the casserole, then finally heat
the
remaining tbsp. of olive oil and cook the pieces of chicken liver,
adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and give
everything a really good stir together. Add the contents of both
tines
of
tomatoes, the tomato paste, wine, salt and pepper and about a quarter
of
a
nutmeg, grated. Stir and allow to come to simmering. While that
happens,
strip the leaves from half the basil, tear them into small pieces and
add
them to the pot. Once everything is simmering, place the casserole on
the
centre shelf of the oven, pre-heated to 275°F and allow to cook slowly
for 4
hours. Stir at three hours. What you should end up with is a thick
reduced
concentrated sauce with only a trace of liquid left. Once this
happens,
remove it from the oven, taste to check the seasoning, then strip the
leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a gentle
heat
and whisk continually with a balloon whisk until the sauce comes to
the
simmering point and thickens. Then with the heat as low as possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in
the
cream, taste and season if it needs it and grate in another quarter of
the
whole nutmeg. Now spread about a quarter of the ragu over the base of
the
prepared roasting dish or tin. Cover this with one fifth of the cream
sauce, followed by a quarter of the grated mozarella, then arrange a
single
layer of the lasagne over the top (about 6 sheets). Repeat this
process,
finishing with a final layer of cream sauce. Cover the whole lot with
the
grated parmesan cheese - and the lasagne is ready for the oven. Bake
in
a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or until
it's
bubbling and turning slightly golden on top.

"Fred" wrote in message
news
Do let us know how the heathier version compares in taste. The
original version is quite complex in its mix of meats and ingredients
and sounds (drool forming) wonderful. I have not had chicken livers
in years and love them.

I love chicken livers as well, but if I put them in something DH was going
to eat I'd be in big trouble. I would like to try them in the lasagna, but
I know that I wouldn't eat it all myself, so there's no point.

I plan to make the healthier version tomorrow if all goes well. I do want
to get out for a nice walk along the waterfront as well since the weather is
supposed to be drier than it has been in days. Think I'll do the lasagna in
the afternoon, then DH can have it for dinner. I'll be having leftovers
from tonight. We had my parents and grandmother over for dinner and had
Spanish Braised Pork & Olives. It was a recipe I hadn't tried before, but
was really good, so I'll be figuring out the points and making it again
sometime.


On Fri, 19 Dec 2003 22:43:52 -0800, "Brenda Hammond"
wrote:

You could cut the recipe in half, then keep the servings at 12, would end
up
being about 11 points/serving. Just don't eat it every night!

Or the recipe could be adjusted to reduce fat/calories. I just played
around with the recipe a bit in Mastercook. I reduced the mozzarella by
half, substituted lean beef and pork loin (both ground) , reduced the
chicken livers and pancetta by half, left out the olive oil (use Pam
spray),
switched the milk to skim milk and reduced the butter by half. Just by
doing this the points were reduced from 22 to 12.

It's acceptable in moderation. Could probably reduce the meat a bit
more,
or switch the cream to milk. I'm thinking that as long as all those
individual tastes are there it won't matter how much meat there actually
is
in it.

I'm going to make it again on the weekend, but think I might try it with
Canadian back bacon rather than pancetta. Pancetta is too expensive.
I'll
try the lower fat version and let you know how it turns out. May make a
few
changes to the recipe as well, such as adding some carrot or celery to
replace the meat.

"Fred" wrote in message
.. .
INCREDIBLE. I don't see making it in this WW-LIFETIME (sigh)

On Fri, 19 Dec 2003 20:12:03 -0800, "Brenda Hammond"
wrote:

Well Lee here it is! This one definitely qualifies as food porn!!
Check
out the points per serving (put it through MasterCook)..... It's
popular
with DH and Dan (our photographer). I have to admit that it is quite
good
(and I don't normally like lasagne). It's too rich for me to eat a
full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH
doesn't
like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof casserole
with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish
measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat
and
gently fry the onion for about 10 minutes, moving it around from time
to
time. While the onion is softening, chop the pancetta (or bacon), add
this
to the pan with the onion, add the garlic and continue cooking the
whole
lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of
olive
oil
to the pan, turn up the heat to high, then add the ground beef and
brown
it
and break it up. Once the beef is browned, add it to the onions and
pancetta. Heat another tbsp. of olive oil and add the ground pork.
While
the pork is browning, trim the chicken livers, rinse under cold
running
water and dry thoroughly with paper towel. Pull of any skin and snip
out
any odd bits of fat with kitchen scissors and chop the livers finely.
When
the pork is browned, transfer that to the casserole, then finally heat
the
remaining tbsp. of olive oil and cook the pieces of chicken liver,
adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and give
everything a really good stir together. Add the contents of both
tines
of
tomatoes, the tomato paste, wine, salt and pepper and about a quarter
of
a
nutmeg, grated. Stir and allow to come to simmering. While that
happens,
strip the leaves from half the basil, tear them into small pieces and
add
them to the pot. Once everything is simmering, place the casserole on
the
centre shelf of the oven, pre-heated to 275°F and allow to cook slowly
for 4
hours. Stir at three hours. What you should end up with is a thick
reduced
concentrated sauce with only a trace of liquid left. Once this
happens,
remove it from the oven, taste to check the seasoning, then strip the
leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a gentle
heat
and whisk continually with a balloon whisk until the sauce comes to
the
simmering point and thickens. Then with the heat as low as possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in
the
cream, taste and season if it needs it and grate in another quarter of
the
whole nutmeg. Now spread about a quarter of the ragu over the base of
the
prepared roasting dish or tin. Cover this with one fifth of the cream
sauce, followed by a quarter of the grated mozarella, then arrange a
single
layer of the lasagne over the top (about 6 sheets). Repeat this
process,
finishing with a final layer of cream sauce. Cover the whole lot with
the
grated parmesan cheese - and the lasagne is ready for the oven. Bake
in
a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or until
it's
bubbling and turning slightly golden on top.

how feasible would it be to make it in individual casserole dishes? then
you could add your livers and he wouldn't have them near his? As I said I
think they smell wonderful but I can't keep them down, I can't take iron
pills either, same reaction, was just fantasizing about food when this
occurred to me, Lee
Brenda Hammond wrote in message
...
It might be good with venison Lee and the mushroom idea would be okay too.
I like mushrooms and chicken livers, but DH doesn't so can't use either.

"Miss Violette" wrote in message
...
what about using venison to replace some of the beef or pork? Those
livers
have to go as I am truly allergic to them, but I was thinking if you
sautéed
that amount of mushrooms with the pork the texture might be similar, Lee
still dreaming
Brenda Hammond wrote in message
...
You could cut the recipe in half, then keep the servings at 12, would
end
up
being about 11 points/serving. Just don't eat it every night!

Or the recipe could be adjusted to reduce fat/calories. I just played
around with the recipe a bit in Mastercook. I reduced the mozzarella
by
half, substituted lean beef and pork loin (both ground) , reduced the
chicken livers and pancetta by half, left out the olive oil (use Pam
spray),
switched the milk to skim milk and reduced the butter by half. Just
by
doing this the points were reduced from 22 to 12.

It's acceptable in moderation. Could probably reduce the meat a bit
more,
or switch the cream to milk. I'm thinking that as long as all those
individual tastes are there it won't matter how much meat there
actually
is
in it.

I'm going to make it again on the weekend, but think I might try it
with
Canadian back bacon rather than pancetta. Pancetta is too expensive.
I'll
try the lower fat version and let you know how it turns out. May make
a
few
changes to the recipe as well, such as adding some carrot or celery to
replace the meat.

"Fred" wrote in message
...
INCREDIBLE. I don't see making it in this WW-LIFETIME (sigh)

On Fri, 19 Dec 2003 20:12:03 -0800, "Brenda Hammond"
wrote:

Well Lee here it is! This one definitely qualifies as food porn!!
Check
out the points per serving (put it through MasterCook)..... It's
popular
with DH and Dan (our photographer). I have to admit that it is
quite
good
(and I don't normally like lasagne). It's too rich for me to eat a
full
serving, 1/2 a serving and salad would be about right.


Lasagne al Forno

Servings: 12
Points per Serving: 22

Ingredients:

1 lb. no-cook lasagne sheets (about 24)
16 oz. mozarella, grated
6 oz parmesan, grated

For the ragu Bolognese:

16 oz. ground beef
16 oz. ground pork
6 oz. chicken livers, finely chopped (I didn't put these in, DH
doesn't
like
organ meats)
1/2 lb. pancetta, finely chopped (I used bacon)
4 tbsp. extra virgin olive oil
1 large onion, finely chopped
2 large garlic cloves, chopped
2 large tins chopped tomatoes
1 small can tomato paste
6 oz. red wine (I used white)
whole nutmeg
salt and freshly milled black pepper to taste
1 oz. fresh basil

For the cream sauce:

2 1/2 pints milk
6 oz. butter
4 oz. all purpose flour
6 oz. double cream

Note: You will need a large frying pan, a medium flameproof
casserole
with
a capacity of 4 1/2 pints and a roasting tin or oven proof dish
measuring
about 10 x 12 x 3 inches, well buttered.

Directions:

In the large frying pan, heat 1 tbsp. of olive oil over medium heat
and
gently fry the onion for about 10 minutes, moving it around from
time
to
time. While the onion is softening, chop the pancetta (or bacon),
add
this
to the pan with the onion, add the garlic and continue cooking the
whole
lot
for about 5 minutes.

Transfer this mixture to the casserole. Then add another tbsp. of
olive
oil
to the pan, turn up the heat to high, then add the ground beef and
brown
it
and break it up. Once the beef is browned, add it to the onions
and
pancetta. Heat another tbsp. of olive oil and add the ground pork.
While
the pork is browning, trim the chicken livers, rinse under cold
running
water and dry thoroughly with paper towel. Pull of any skin and
snip
out
any odd bits of fat with kitchen scissors and chop the livers
finely.
When
the pork is browned, transfer that to the casserole, then finally
heat
the
remaining tbsp. of olive oil and cook the pieces of chicken liver,
adding
these to the casserole as soon as they have browned nicely.

Remove the pan then place the casserole over the direct heat and
give
everything a really good stir together. Add the contents of both
tines
of
tomatoes, the tomato paste, wine, salt and pepper and about a
quarter
of
a
nutmeg, grated. Stir and allow to come to simmering. While that
happens,
strip the leaves from half the basil, tear them into small pieces
and
add
them to the pot. Once everything is simmering, place the casserole
on
the
centre shelf of the oven, pre-heated to 275°F and allow to cook
slowly
for 4
hours. Stir at three hours. What you should end up with is a
thick
reduced
concentrated sauce with only a trace of liquid left. Once this
happens,
remove it from the oven, taste to check the seasoning, then strip
the
leaves
off the remaining basil, tear them small and stir them in.

Now to make the cream sauce, place the milk, butter, flour and some
seasoning in a large thick-based saucepan. Place this over a
gentle
heat
and whisk continually with a balloon whisk until the sauce comes to
the
simmering point and thickens. Then with the heat as low as
possible,
continue to cook the sauce for about 10 minutes.

Once the cream sauce is ready, sieve the sauce into a bowl, beat in
the
cream, taste and season if it needs it and grate in another quarter
of
the
whole nutmeg. Now spread about a quarter of the ragu over the base
of
the
prepared roasting dish or tin. Cover this with one fifth of the
cream
sauce, followed by a quarter of the grated mozarella, then arrange
a
single
layer of the lasagne over the top (about 6 sheets). Repeat this
process,
finishing with a final layer of cream sauce. Cover the whole lot
with
the
grated parmesan cheese - and the lasagne is ready for the oven.
Bake
in
a
preheated 350°F oven on the upper shelf for 45 - 50 minutes or
until
it's
bubbling and turning slightly golden on top.