Tuesday, November 6, 2012

Home - made Lasagne

Photo: Miriam Woelke

Eating out in Israel can be very expensive. You would be surprised how much you even pay for junk at Mac Donald’s or Burger King. Let alone the Kashrut issue and all kinds of Hechsher investigations before you finally end up in a restaurant. 

I like cooking at home. There is no worry about an efficient Kashrut, about the horrendous price and bad food.

The Lasagne I made yesterday may look a bit wild but, let me tell you, it was yummy !


  1. B"H

    Recipe please.

  2. B"H

    Put olive oil on the bottom of an aluminium container.

    Take the regular Lasagne layers you can buy anywhere. Looking like a big round piece of thin dough.

    Then take yellow cheese lices as first layer (onto the dough layer).

    Smear tomatoes sauce onto the yellow cheese. My advice: Use tomatoe sauce with basil. It tastes better !!!

    Use another dough layer.

    Put more yellow cheese onto the layer. On top of the cheese maybe cut an onion and / or broccoli.

    Another dough layer.

    More cheese. I usually use different kinds of cheese. Even fresh white cream cheese.

    Another dough layer.

    Further cheese and put the container in the oven. 200 degrees and heating up from the top and bottom. It will take about 20 minutes until you can serve the Lasagne.

  3. B"H

    I should have asked for quantities of each ingredient but I am sure I can manage.

    How many servings did this make? I've seen numerous dairy lasagna recipes but I will definitely try this one.

    I've seen a few people add mushroom as well.

    Did you just use two kinds of cheeses?

    I think this ought to be a new idea for posts... more recipes!

  4. B"H

    I only made one Lasagne for myself although it may have been enough for two people. But it was so good that I really stuffed myself with the whole thing.

    Believe it or not, I didn't use any further ingredients. The cheese alone is salty enough. And so was the sauce.

    I used yellow cheese cut into slices, camembert as well as cream cheese. Fresh cream cheese cut into thin slices.

    I just put everything into layers and only followed my mood.

  5. B"H

    Unfortunately Camembert cheese is not available here in Sydney.

    In the past I have used three kinds of cheeses whilst making lasagna. Unfortunately the only Cholov cheeses which are available come either New York or Melbourne. So I buy accordingly.

    I would like to maybe add spinach leaves into this lasagna to make it more filling.

  6. B"H

    Spinach is a great idea !
    I am actually planning another Lasagne for Shabbat. It doesn't always have to be meat but I am also happy with dairy foods. It is a Mitzvah eating meat on Shabbat but I am not a great meat eater.

    You don't have to use different kinds of cheese. Take whatever you have.

    By the way, there is a video on Youtube where an Australian guy explains how to make your own camembert. :-) I am interested in making my own cheese but it takes a lot of time.