Round Lasagne HG style A.K.A. HG Laspudne

Dec 2024

Generally speaking, I’m not a fan of pasta or pizza, Its just flour and water! Spuds (potatoes) are IMO a better option and I often make “Spud Lasagne” which is layers of thinly sliced spuds to replace the pasta. I do tend to enjoy a nice pasta lasagne or spud lasagne, with plenty of layers but finding a dish deep enough to have a lot of layers is not easy.

You can get a 10cm (about 4 inches) deep oblong glass dish (with lid) that holds about 5 or 6 litres but to fill it with multi layers (6+) it would feed 6 to 8 people. Yes you can “batch cook” and freeze the left overs but its nice to be able to find a deep dish so you can cook a multi layer lasagne for 2 people and not have any left overs.

I’ve trawled the Web and have found a few lasagne ideas that use a deep ROUND glass dish and that has inspired me. My wife is a coeliac (UK spelling) so she has to have Gluten Free food. Most of the Gluten Free (GF) pasta that we can buy is IMO inedible and that is probably why I’m not a fan of pasta or pizza. However, we can buy GF lasagne sheets (dried) and these are not terrible!

So back to the round “lasagne”, ideally it needs to be multi layered (5 or 6) but it is difficult to buy a deep dish that enables you make a lasagne for just 2 people. So plan is to use a deep round dish and then either shape the lasagne sheets to fit the round pan or use something like Penne smashed up (or maybe shells), you probably get the idea. Of course the best option would be to make some GF pasta and cut it into circles / round pasta to fit the dish. My wife & I have tried a few recipes for GF pasta and we haven’t found any that I consider to be to my liking. My wife has had to have GF for 35 years and she less forgiving!

We have a round Cast Aluminium pan about 8cm deep and about 19cm Dia, with glass lid. It holds about 2.5 Litres, this will likely be enough for 4 people.

Thinking about the layers, I’m now thinking of Moussaka, Dolma and (Lancashire) Hotpot and other layered dishes, use your imaginiation. I’m going to have a play at making something like a 6 layer “lasagne” but Hairy grandad style 🙂

I intend to have a couple of layers of GF pasta and a couple of layers of thinly sliced (par boiled spuds) along with thinly sliced Onions, Courgette (zuchini) bell peppers, tomatoes, cheese. I’m going to call it HG Laspudne 🙂

The actual quantities won’t be set in stone. Initially looking to serve 4 adults so you going to need about:-

For the Ragu (Bolenese)

  1. 500g beef mince
  2. 1 onion
  3. 1 carrot
  4. 1 or 2 sticks of celery.
  5. Herbs of choice (Basil, Parsley, Rosemary, Oregano)
  6.  1 x can of 400g chopped tomatoes
  7. Optional -1 x 400g can of mixed beans – (could use canolini beans or red kidney beans)
  8. 400 ml of beef stock.
  9. Optional – 2 or 3 cloves of crushed garlic. (some say Garlic OR Onion  – not both).

For the layers:-

  1. Courgette / zuchini maybe 2 or 3
  2. Onion – thinly sliced.
  3. Tomatoes – fresh thinly sliced
  4. Bell peppers – thinly sliced
  5. Cheese slices – maybe 1 pkt. Could use Mozzarella or other cheese.
  6. Pasta sheets – cut into circles.
  7. Spuds (potatoes) – thinly sliced. maybe 3 or 4 medium size.
  8. Cheese for the cheese sauce topping.

Cheese (Béchamel) sauce. easy method.

  1. Put about 500ml Milk (Full fat or skimmed) – the cheese will have plenty of fat.
  2. Add about 3 tbsp corn flour/starch.
  3. Stir untill there are no lumps.
  4. Place jug in Microwave and nuke for a few minutes. Remove and Stir.
  5. Return to Microwave and nuke for a minute or so, keep an eye on it it don’t let it boil over.
  6. Remove and add cheese of your choice – maybe 50g finely grated.
  7. Stir cheese in and if needed return to Microwave and nuke for maybe 30 secs.
  8. Stir again to make sure cheese has combined.
  9. Optional – Stir in a knob of butter before pouring over the lasagna.

Note. the cheese sauce could also be added to one or more of your layers in addition to final topping.

Start of by making the ragu (Bolognese sause)

  1. in a pan on the hob cook the soffritto.
  2. Add the herbs of choice.
  3. Add Tomatoes + (optional Lemon juice )
  4. Add the meat and stir. (you don’t really need to brown the beef mince first)
  5. Add beef stock – to cover – maybe 500 ml
  6. Bring to boil, stir and put lid on.
  7. Put in pre heated oven for about 2 hours gas mark 1. This will make the meat very tender.

While the ragu is cooking, make the pasta sheets or other pasta e.g. shells. Thinly slice the spuds about 3 or 4 mm thick – par boil for 10 mins and then cool. Thinly Slice the Onion, Peppers and Tomatoes and any other veg you going to use for the layers.

NOTE. my wife decided to make some GF Pasta to fit the round pan – it was actually quite nice.

When the Ragu is nice and tender, optionally add mixed beans and allow to warm through.

Get the deep dish / pan warm and then start building. Aim for 2 layers of pasta and 2 layers of spud or just use pasta or just use spuds – you decide, have a bit of fun with it.

  1. Start layering up in the DEEP round (or other) Glass dish – Ragu first.
  2. Add pasta layer.
  3. Add more ragu.
  4. Optional – Add sliced courgette, sliced bell peppers or aubergine etc
  5. Add Spud Layer.
  6. Ragu again along with the sliced vegetables or may be cheese – grated or sliced.
  7. Add another pasta layer
  8. Add another ragu and veg or cheese layer.
  9. Add another spud layer.
  10. Finish with a ragu, sliced veg and cheese topping.
  11. Stick it in the oven for 30 – 45 mins until the cheese has browned.
  12. Leave to cool for 10 or 15 Mins
  13. Serve with a (Greek) or other salad and maybe garlic bread.

The idea is to have as many layers as possible but 6 or 7 is fine (might be fun to try for more). It should be a “meal” when served but you might like to have a side salad and maybe crusty bread slices. Without any doubt it will be the ultimate lasagne. The ragu will be the main stay but the addition of the sliced veg will boost the “Pasta” dish to a higher nutritional level.

The final layer (topping) should be a cheese sauce that embraces the layered dish. The cheese can be Parmesan or any other that takes your fancy e.g. Gouda, Mozzarell, Chedder.

This is a dish / meal where you can have some fun and experiment. Leave out the pasta and just use spuds or vice versa. By all means use mushrooms or tofu instead of meat. Maybe try a layer of spinach or cabbage leaves or aubergine. You can always stick to using pasta and meat and not use veg for any layer.

The main aim of this “dish” is to provide a nutritious meal that will “fill the belly”. The ingredients are free style. Any left overs can be frozen. The multi layer approach alllows you to play and get some extra veg in.

You can even use “back of fridge” veg or things like “bendy carrots” – veg that needs using up. In a similar way to making a Biryani or Chop suey. Ragu, Pasta, Spuds, left over veg – all layered to make a tasty nutritious meal that fills the belly.

Have fun and enjoy your meal.