Agreed. Italian sausage is key for homemade lasagna. Also real ricotta, cottage cheese makes me sad.
Oven-ready type
Cook-ahead type
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.This quote is hidden because you are ignoring this member. Show Quote
Only homemade noodles... ratios are: 1cup flour, pinch of salt, 2 yolks, one whole egg... also provolone for the layers... mozzarella/parm mix on topThis quote is hidden because you are ignoring this member. Show Quote
No ricotta?This quote is hidden because you are ignoring this member. Show Quote
Doesn’t do much for me... adds too much liquid tooThis quote is hidden because you are ignoring this member. Show Quote
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.
I prefer to ratio by weight... no need to worry about the size of the eggs or how densely packed the flour is.This quote is hidden because you are ignoring this member. Show Quote
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.
Ricotta mixed with fresh basin and parmesan and one egg is my process.
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I’ve always been more of a ricotta and fresh parsley guy.This quote is hidden because you are ignoring this member. Show Quote
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.This quote is hidden because you are ignoring this member. Show Quote
This thread is giving me fresh reasons to hate everyone.
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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 cookingThis quote is hidden because you are ignoring this member. Show Quote
No more ES love?This quote is hidden because you are ignoring this member. Show Quote
It’s not like people are offering radical changes like chicken and a béchamel sauce
^^ I'll show myself out then
But seriously it's so good haha
Ultracrepidarian
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?)This quote is hidden because you are ignoring this member. Show Quote
didnt know there were oven ready lasanga sheets til we moved here in canada
This quote is hidden because you are ignoring this member. Show QuoteI'm bumping this thread because I'm ready to get hurt again.This quote is hidden because you are ignoring this member. Show Quote
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.
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17 minutes in the microwave and you're in flavor city. Making it yourself is for suckers.
2007 GMC 2500 Duramax
1981 GMC C1500 454
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.
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Serf, no f'ing red knobs.This quote is hidden because you are ignoring this member. Show Quote
nice 24 banana size lasanga!This quote is hidden because you are ignoring this member. Show Quote
i would put more ground beef next time and burn the top a bit more but looks declicious as it is!