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Started By
Message
Lasagna
Posted on 9/30/17 at 3:35 pm
Posted on 9/30/17 at 3:35 pm
I decided to make a lasagna today and thought I'd post some pics for the board. This is all I have so far but I'll post a couple more when it comes out of the oven.
It really came out well. Next time I might try grating the Mozzarella.
It really came out well. Next time I might try grating the Mozzarella.
This post was edited on 9/30/17 at 4:49 pm
9
Posted on 9/30/17 at 3:40 pm to nateslu1
Howd you do the tomato sauce?
And you lose a point for using bag mozzarel
But of course IWEI
And you lose a point for using bag mozzarel
But of course IWEI
Posted on 9/30/17 at 4:00 pm to Cosmo
quote:
Howd you do the tomato sauce?
a couple of cans of cento tomato sauce and paste and some water
quote:
And you lose a point for using bag mozzarel
the recipe called for 24 oz of mozzarella. I didn't feel like grating a lb of cheese and honestly i don't think it makes that big of a difference with mozz in this dish. the parm is grated though.
This post was edited on 9/30/17 at 4:02 pm
Posted on 9/30/17 at 4:14 pm to nateslu1
No Italian sausage?
Posted on 9/30/17 at 5:37 pm to Shingo
quote:
No Italian sausage?
I'm not a big fan of fennel
Posted on 9/30/17 at 6:00 pm to nateslu1
That looks good!
Since you're buying pre-shredded cheese anyway, I would suggest using 1/2 motz and 1/2 American Melt cheese. It adds a level of flavor.
I would also suggest mixing beaten egg, parm and parsley into the ricotta.
Confession: I have no qualms about using canned spaghetti sauce in my lasagna.
Since you're buying pre-shredded cheese anyway, I would suggest using 1/2 motz and 1/2 American Melt cheese. It adds a level of flavor.
I would also suggest mixing beaten egg, parm and parsley into the ricotta.
Confession: I have no qualms about using canned spaghetti sauce in my lasagna.
Posted on 10/1/17 at 12:29 am to nateslu1
IWEI.
Posted on 10/1/17 at 12:49 am to nateslu1
Looks good. IWEI. I would definitely take the 5-10 minutes out of my life to grate cheese, though.
Also, how did you make the tomato sauce?
EDIT: Just found my answer to the tomato sauce question. Well done, nate
Also, how did you make the tomato sauce?
EDIT: Just found my answer to the tomato sauce question. Well done, nate
This post was edited on 10/1/17 at 12:50 am
Posted on 10/1/17 at 3:02 am to nateslu1
quote:
the recipe called for 24 oz of mozzarella. I didn't feel like grating a lb of cheese and honestly i don't think it makes that big of a difference with mozz in this dish. the parm is grated though.
Looks good. I use whole milk mozz and if using a large quantity, grate it in the food processor. Big difference for me, but probably not the norm.
This post was edited on 10/1/17 at 1:15 pm
Posted on 10/1/17 at 7:42 am to Gris Gris
quote:
I use whole milk mix and if using a large quantity, grate it in the food processor. Big difference for me, but probably not the norm.
Thanks Gris Gris, I'll give that a shot next time.
Posted on 10/1/17 at 7:47 am to nateslu1
Use ground pork and ground veal instead of ground beef. It makes a much better tasting lasagne.
It looks very nice. I learned how to cook lasagne in Italy though so there's definitely things I'd do differently.
It looks very nice. I learned how to cook lasagne in Italy though so there's definitely things I'd do differently.
Posted on 10/1/17 at 9:02 am to VABuckeye
And...?
Posted on 10/1/17 at 9:12 am to OTIS2
I'd make the sauce from scratch. I wouldn't use ricotta. I'd make a bechamel sauce. I'd use grated parmagiano reggiano cheese. Sometimes I add a little truffle in as well.
This post was edited on 10/1/17 at 9:15 am
Posted on 10/1/17 at 9:13 am to nateslu1
That looks great!
Posted on 10/1/17 at 9:17 am to nateslu1
Nice job! This looks great. IWEI
Posted on 10/1/17 at 10:15 am to nateslu1
Looks good, but not cheesy enough for my taste.
Posted on 10/1/17 at 10:22 am to nateslu1
Try the no boil pasta sheets next time. Saves a lot of work.
I like to add different mushrooms to mine.
I like to add different mushrooms to mine.
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