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View Poll Results: Lasagna Noodles:

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  • Oven-ready type

    16 55.17%
  • Cook-ahead type

    13 44.83%
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Thread: Lasagna Noodles: Oven-ready or cook-ahead type?

  1. #21
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    Agreed. Italian sausage is key for homemade lasagna. Also real ricotta, cottage cheese makes me sad.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    Quote Originally Posted by ExtraSlow View Post
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    Current vote is 8-4 for oven ready.

    - - - Updated - - -


    Wait, homemade isn't really what I mean by "oven ready". Maybe I needed a third option?
    Only homemade noodles... ratios are: 1cup flour, pinch of salt, 2 yolks, one whole egg... also provolone for the layers... mozzarella/parm mix on top

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    Quote Originally Posted by ercchry View Post
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    Only homemade noodles... ratios are: 1cup flour, pinch of salt, 2 yolks, one whole egg... also provolone for the layers... mozzarella/parm mix on top
    No ricotta?

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    Quote Originally Posted by speedog View Post
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    No ricotta?
    Doesn’t do much for me... adds too much liquid too

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    I think we can't be friends.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    I skipped the ricotta on my last homemade lasagna and I think I could get used to it. The ricotta we had on hand ended up being mixed up with the S&P and lemon zest and used as a spread on garlic toast...

    Another question for the homemade side: how many layers do you manage? In my standard pans, I seem to have difficulty fitting in more than one "middle" layer - thin layer of sauce in the bottom of the pan > noodle > meat sauce and mozza > noodle > meat sauce and cheese.

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    Quote Originally Posted by ercchry View Post
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    Only homemade noodles... ratios are: 1cup flour, pinch of salt, 2 yolks, one whole egg... also provolone for the layers... mozzarella/parm mix on top
    I prefer to ratio by weight... no need to worry about the size of the eggs or how densely packed the flour is.
    2 whole eggs + 1 yolk
    1:1 fine semolina flour to eggs
    plus .5:1 '00' wheat flour to eggs
    healthy pinch of salt

    to ricotta in lasagna, bechamel is the way to go.
    Originally posted by max_boost
    Hey baller, any problem money can solve is no problem at all. Don't sweat it.

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    Ricotta mixed with fresh basin and parmesan and one egg is my process.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Quote Originally Posted by ExtraSlow View Post
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    Ricotta mixed with fresh basin and parmesan and one egg is my process.
    I’ve always been more of a ricotta and fresh parsley guy.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.
    Quote Originally Posted by Yolobimmer View Post
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    guessing who I might be, psychologizing me with your non existent degree.

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    This thread is giving me fresh reasons to hate everyone.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

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    Quote Originally Posted by Strider View Post
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    I prefer to ratio by weight... no need to worry about the size of the eggs or how densely packed the flour is.
    2 whole eggs + 1 yolk
    1:1 fine semolina flour to eggs
    plus .5:1 '00' wheat flour to eggs
    healthy pinch of salt

    to ricotta in lasagna, bechamel is the way to go.
    Yeah, I mean that’s just the “ballpark” ratio... 100% by texture but that’s not something that translates well to words. I’m like an old Italian Grandmother when it comes to cooking

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    Quote Originally Posted by ExtraSlow View Post
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    This thread is giving me fresh reasons to hate everyone.
    No more ES love?

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    It’s not like people are offering radical changes like chicken and a béchamel sauce

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    ^^ I'll show myself out then

    But seriously it's so good haha
    Ultracrepidarian

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    Quote Originally Posted by ercchry View Post
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    It’s not like people are offering radical changes like chicken and a béchamel sauce
    I grew up eating lasanga with ragu and bechamel, always thought this was the standard (grew up in northern italy, maybe ricotta is for southerners?)
    didnt know there were oven ready lasanga sheets til we moved here in canada

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    Quote Originally Posted by ExtraSlow View Post
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    This thread is giving me fresh reasons to hate everyone.
    Quote Originally Posted by speedog View Post
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    No more ES love?
    I'm bumping this thread because I'm ready to get hurt again.

    Lasagna day in ExtraSlowLand. Not making my own noodles, but at least got the "regular" cook-ahead type of dried lasagna sheets. That baby is in the oven and I'm pretty pumped.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  17. #37
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    17 minutes in the microwave and you're in flavor city. Making it yourself is for suckers.
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  18. #38
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    Very happy with how it turned out, and I think I'm firmly converted to the "you gotta cook em fool" noodles. Used a little less ricotta than last time, but I think that worked out good. Not such a thick layer.

    This basic recipe:
    http://www.cookingforengineers.com/r...6/Meat-Lasagna
    Last edited by ExtraSlow; 06-07-2020 at 06:04 PM.
    Quote Originally Posted by killramos View Post
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    You realize you are talking to the guy who made his own furniture out of salad bowls right?

  19. #39
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    Quote Originally Posted by ExtraSlow View Post
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    Very happy with how it turned out, and I think I'm firmly converted to the "you gotta cook em fool" noodles. Used a little less ricotta than last time, but I think that worked out good. Not such a thick layer.

    This basic recipe:
    http://www.cookingforengineers.com/r...6/Meat-Lasagna
    Serf, no f'ing red knobs.

  20. #40
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    Quote Originally Posted by ExtraSlow View Post
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    Very happy with how it turned out, and I think I'm firmly converted to the "you gotta cook em fool" noodles. Used a little less ricotta than last time, but I think that worked out good. Not such a thick layer.

    This basic recipe:
    http://www.cookingforengineers.com/r...6/Meat-Lasagna
    nice 24 banana size lasanga!
    i would put more ground beef next time and burn the top a bit more but looks declicious as it is!

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