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Started By
Message
Lasagna is so meh
Posted on 8/13/25 at 12:06 pm
Posted on 8/13/25 at 12:06 pm
There's just something about the texture. I've never been a big fan.
It's the least appealing of the more popular Italian dishes.
It's the least appealing of the more popular Italian dishes.
24
Posted on 8/13/25 at 12:07 pm to SPAGHETTI PLATE
I do agree.
However, I’ve only had the typical ground meat and tomato sauce lasagnas. I’ve seen recipes for seafood lasagnas that I want to reproduce and try out.
However, I’ve only had the typical ground meat and tomato sauce lasagnas. I’ve seen recipes for seafood lasagnas that I want to reproduce and try out.
Posted on 8/13/25 at 12:12 pm to SPAGHETTI PLATE
OP is a rival. Username checks out
Posted on 8/13/25 at 12:19 pm to SPAGHETTI PLATE
I love a good lasagna. Antoni's in Lafayette has a good one as well as good seafood lasagna.
Posted on 8/13/25 at 12:23 pm to Shingo
quote:
OP is a rival.
Posted on 8/13/25 at 12:25 pm to SPAGHETTI PLATE
Posted on 8/13/25 at 12:26 pm to SPAGHETTI PLATE
I've been on an italian kick lately, but my reasoning is that sometimes I want a meal that tastes good and doesn't cost an arm and leg and is incredibly easy to make. I think the backbone of italian cuisines is it's simplicity. Limited, fresh ingredients that pair well together. Lasagna just seems a little too fussy for me. I'm sure it's easy to make, but not as easy as throwing tomatos and basil and garlic in a pan and tossing it with al dente pasta.
I made a Spaghetti Puttanesca last night. Had tomatoes, chilis, and basil in the garden. Had olives, capers, evoo, spaghetti, and garlic at home. So I spent 6 bucks on a jar of anchovies and had everything I needed. Turned out great and took about 20 minutes
I made a Spaghetti Puttanesca last night. Had tomatoes, chilis, and basil in the garden. Had olives, capers, evoo, spaghetti, and garlic at home. So I spent 6 bucks on a jar of anchovies and had everything I needed. Turned out great and took about 20 minutes
This post was edited on 8/13/25 at 8:47 pm
Posted on 8/13/25 at 12:30 pm to SPAGHETTI PLATE
béchamel lasagna fricks
ricotta lasagna is a pass
I am not a huge ricotta guy and 99/100 times it’s not seasoned well
But go to Avo in New Orleans and their lasagna is next level
ricotta lasagna is a pass
I am not a huge ricotta guy and 99/100 times it’s not seasoned well
But go to Avo in New Orleans and their lasagna is next level
This post was edited on 8/13/25 at 12:32 pm
Posted on 8/13/25 at 12:49 pm to SammyTiger
quote:
béchamel lasagna fricks
Is this a good or a bad thing?
Posted on 8/13/25 at 12:51 pm to SPAGHETTI PLATE
Learn how to cook...then get back to me.
Posted on 8/13/25 at 12:57 pm to OTIS2
Posted on 8/13/25 at 12:59 pm to MobileJosh
it’s a good thing
Posted on 8/13/25 at 1:10 pm to SPAGHETTI PLATE
You're definitely gay..
Posted on 8/13/25 at 1:13 pm to SPAGHETTI PLATE
quote:
It's the least appealing of the more popular Italian dishes.
Then you're not cooking it right. A well made lasagna is next level Italian food-----------and I mean that in a good way.
Posted on 8/13/25 at 1:21 pm to SPAGHETTI PLATE
Lasagna is better than the ground beef "spaghetti" that is common.
Posted on 8/13/25 at 1:52 pm to SPAGHETTI PLATE
quote:
SPAGHETTI PLATE
quote:
Lasagna is so meh
I feel like this is propaganda.......
Posted on 8/13/25 at 2:03 pm to SPAGHETTI PLATE
You need to eat somewhere other than Olive Garden
Posted on 8/13/25 at 2:15 pm to SPAGHETTI PLATE
quote:
There's just something about the texture
The texture might be the best part with a crispy top, bits of meat mixed in and perfectly cooked soft noodles all in a single bite. God forbid you add a piece of perfectly cooked garlic french bread.
I love lasagna.
Posted on 8/13/25 at 2:32 pm to SPAGHETTI PLATE
Chicken and Spinach Lasagna
¼ pound butter (1stick)
1 medium onion, chopped
1 garlic clove minced
3/4 cup unbleached all-purpose flour
1 teaspoon salt
2 cups chicken stock
1 ½ cup of milk (warmed)
1 pound of mozzarella cheese, shredded
1 cup freshly grated Parmesan Reggiano cheese
4-5 basil leaves, shredded
1 ½ teaspoon chopped oregano
½ teaspoon white pepper
15 oz’s whole milk Ricotta cheese
2 tbsp Italian parsley, chopped
9 lasagne noodles, cooked al dente
2 (16 oz) packages of frozen chopped spinach, thawed and squeezed dry
3-4 boneless skinless chicken breasts, cooked and cubed
Preheat oven to 350. Melt butter in a large saucepan. Add onion and sauté until tender. Add garlic and cook 3 minutes. Stir in flour and salt; cook until bubbly, stirring constantly. Slowly pour in chicken stock and warm milk; stir well. Bring to a boil and cook 1 minute. Stir in 2 cups of mozzarella cheese and ½ cup of the Parmesan cheese. Season with basil, oregano and white pepper; set aside. In a mixing bowl, combine ricotta cheese, parsley and remaining mozzarella cheese, set aside. Spread a small amount of the cheese sauce in the bottom of a large greased baking dish. Arrange a single layer of noodles on the bottom of the dish; top with some of the ricotta mixture, some of the spinach and some of the chicken. Pour some of the cheese sauce over the chicken. Repeat layers, ending with cheese sauce on top. Sprinkle remaining Parmesan cheese over the cheese sauce. Bake uncovered, 35 to 40 minutes. Allow to stand 15 minutes before cutting.
¼ pound butter (1stick)
1 medium onion, chopped
1 garlic clove minced
3/4 cup unbleached all-purpose flour
1 teaspoon salt
2 cups chicken stock
1 ½ cup of milk (warmed)
1 pound of mozzarella cheese, shredded
1 cup freshly grated Parmesan Reggiano cheese
4-5 basil leaves, shredded
1 ½ teaspoon chopped oregano
½ teaspoon white pepper
15 oz’s whole milk Ricotta cheese
2 tbsp Italian parsley, chopped
9 lasagne noodles, cooked al dente
2 (16 oz) packages of frozen chopped spinach, thawed and squeezed dry
3-4 boneless skinless chicken breasts, cooked and cubed
Preheat oven to 350. Melt butter in a large saucepan. Add onion and sauté until tender. Add garlic and cook 3 minutes. Stir in flour and salt; cook until bubbly, stirring constantly. Slowly pour in chicken stock and warm milk; stir well. Bring to a boil and cook 1 minute. Stir in 2 cups of mozzarella cheese and ½ cup of the Parmesan cheese. Season with basil, oregano and white pepper; set aside. In a mixing bowl, combine ricotta cheese, parsley and remaining mozzarella cheese, set aside. Spread a small amount of the cheese sauce in the bottom of a large greased baking dish. Arrange a single layer of noodles on the bottom of the dish; top with some of the ricotta mixture, some of the spinach and some of the chicken. Pour some of the cheese sauce over the chicken. Repeat layers, ending with cheese sauce on top. Sprinkle remaining Parmesan cheese over the cheese sauce. Bake uncovered, 35 to 40 minutes. Allow to stand 15 minutes before cutting.
Posted on 8/13/25 at 4:38 pm to SPAGHETTI PLATE
The lasagna at Avo in New Orleans is my favorite dish anywhere. They use braised beef with béchamel.
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