for the families who enjoy lasagna

[Anonymous]

Anonymous wrote:I use whole wheat lasagna noodles, and have to find a recipe without lactose for my lactose-intolerant kid. I've included various veggies in mine (mushrooms or spinach), but the problem is the cheese. Kid loved cheese before becoming lactose-intolerant, and I'm trying to replicate the texture.

Blended Lactaid cottage cheese + an egg and spices, or just use lactose-free Ricotta (at Giant, Safeway, etc...).

For the mozzarella Trader Joe's has the most melt-able block of DF "mozzarella."

[Anonymous]

Anonymous wrote:Are there people that don't enjoy lasagna!?

Yes, on DCUM there are posters who criticize everything as gross, unhealthy and low class. I believe Lasagna's pasta cousins, Baked Ziti and Pasta Salad, have been called extremely trashy here, so I am sure lasagna is low-born to these posters.

[Anonymous]

My kids like lasagna with red sauce the best. Since one of them became a vegetarian, this has been a go to for special meals

https://www.dinneratthezoo.com/spinach-lasagna/

For quicker weeknight meals, I use spinach and cheese ravioli to make baked ravioli which tastes quite similar.

https://www.sustainablecooks.com/ravioli-bake/

Since I can make it with Rao's or homemade marinara from the freezer, and freezer ravioli, and shredded cheese which I also keep in the freezer, it's an easy pantry meal to have on hand when kids invite friends at a last minute, or something goes wrong with my planned meal.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I use whole wheat lasagna noodles, and have to find a recipe without lactose for my lactose-intolerant kid. I've included various veggies in mine (mushrooms or spinach), but the problem is the cheese. Kid loved cheese before becoming lactose-intolerant, and I'm trying to replicate the texture.

Blended Lactaid cottage cheese + an egg and spices, or just use lactose-free Ricotta (at Giant, Safeway, etc...).

For the mozzarella Trader Joe's has the most melt-able block of DF "mozzarella."

Thanks, PP! I have a Trader Joe's within walking distance - will check it out!

[Anonymous]

I do pretty much what you do except there is spinach in place of the meat. I thaw a frozen brick of spinach. Squeeze out as much water as I can. Then layer like you are, except when you would layer your meat sauce I would just layer sauce and put little clumps of spinach down.

A couple of other small changes from what you do:

For the top layer I do add mozzerella at the end like you do, but I also add parmesan. A lot more parmesan than mozzerella.

I also season my ricotta. Salt, pepper, snipped parsley. Maybe some garlic powder. Sometimes I add parm to it as well.

[Anonymous]

Anonymous wrote:I tried to make lasagna last night and didn't have lasagna noodles! So I roasted tomatoes and onions and garlic and blended them up with cottage cheese (that's what we use...lactaid, due to dairy sensitivity). I added some Rao's too for extra tomato flavor. Of course there's basil and oregano and olive oil in there. I mixed the smooth sauce with cooked cavatappi and added spinach to 1/3 of it (only I like it). Topped with mozzarella and chili flake and baked. It was delicious!

Ok ... not OP but I have everything to make this. Might have to do it tonight.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Are there people that don't enjoy lasagna!?

Yes, on DCUM there are posters who criticize everything as gross, unhealthy and low class. I believe Lasagna's pasta cousins, Baked Ziti and Pasta Salad, have been called extremely trashy here, so I am sure lasagna is low-born to these posters.

Well, I mean ... it lasagna is pasta. And that makes it pasta-salad adjacent. So.

Lol. I'll never figure out what the heck people think is low brow about pasta salad. And chicken salad -- that is a real target too.

[Anonymous]

One year I had some baseball bat zucchini I couldn't figure out what to do with and didn't want to waste (too hard to cook like normal zucchini, might have worked for bread but I was never going to make that much zucchini bread. I cut long slices and used those in place of lasagna noodles. It was excellent.

(I also used a bunch in curry, it held its shape and firmness, could have put in soups as well)

[Anonymous]

Anonymous wrote:One year I had some baseball bat zucchini I couldn't figure out what to do with and didn't want to waste (too hard to cook like normal zucchini, might have worked for bread but I was never going to make that much zucchini bread. I cut long slices and used those in place of lasagna noodles. It was excellent.

(I also used a bunch in curry, it held its shape and firmness, could have put in soups as well)

Don't you have to get the water out as best you can from squashes and eggplants? Else your lasagna will be soggy. I think there's a whole salting and pressing routine to do.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Are there people that don't enjoy lasagna!?

Yes, on DCUM there are posters who criticize everything as gross, unhealthy and low class. I believe Lasagna's pasta cousins, Baked Ziti and Pasta Salad, have been called extremely trashy here, so I am sure lasagna is low-born to these posters.

Well, I mean ... it lasagna is pasta. And that makes it pasta-salad adjacent. So.

Lol. I'll never figure out what the heck people think is low brow about pasta salad. And chicken salad -- that is a real target too.

I'm not sure because I love it when it's done right (no mayo). I think maybe because it's a bowl of carbs that people associate with mayonnaise and raw onions and midwest gatherings and the box of "suddenly salad" and sad little pre-sliced black olives?

[Anonymous]

Anonymous wrote:This is the only lasagna I like, and it is time consuming and dirties several pots. But it’s glorious.

https://www.pinterest.com/pin/83527768076582796/

Oh wow, I’ve been searching for a no-ricotta recipe for a while! Thanks.This could be spread across two days (prep the sauce in advance).

[Anonymous]

Anonymous wrote:Please post your favorite lasagna recipe!

I typically make a simple meat one, but I’d love a recipe for a white veggie one.

My recipe is:

Brown a pound of ground beef and a diced onion seasoned with a little salt/pepper.

In a 9x13 baking dish, spread a thin layer of tomato sauce from a standard jar (I like Rao’s roasted garlic) on bottom of the dish. Stir the rest of the jar of sauce into the ground beef mixture.

Place 4-5 dry lasagna noodles (slightly overlapping is okay) on top of the sauce. Dollop about a cup of ricotta cheese on top of the noodles. Spread about a cup and half of the ground beef/tomato sauce mixture on top of the ricotta and noodles, making sure to cover all the noodles. Sprinkle a cup of shredded mozzerella cheese on top.

Repeat noodles, ricotta, beef/sauce, mozz cheese.

End with third layer of noodles and sauce (no ricotta or mozz on third layer). Cover tightly and bake for an hour at 400 deg.

Uncover, sprinkle a cup of shredded mozzerella cheese on top and bake 10 more minutes until cheese is browned and bubbly.

Let sit at least 15 min before cutting and serving.

Yeah... that's the basic lasagna recipe alright. I'm not sure we needed that post.

Do you have Google? Much easier way to get white lasagna recipe....pictures, videos etc.

I don't understand posts like this.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Please post your favorite lasagna recipe!

I typically make a simple meat one, but I’d love a recipe for a white veggie one.

My recipe is:

Brown a pound of ground beef and a diced onion seasoned with a little salt/pepper.

In a 9x13 baking dish, spread a thin layer of tomato sauce from a standard jar (I like Rao’s roasted garlic) on bottom of the dish. Stir the rest of the jar of sauce into the ground beef mixture.

Place 4-5 dry lasagna noodles (slightly overlapping is okay) on top of the sauce. Dollop about a cup of ricotta cheese on top of the noodles. Spread about a cup and half of the ground beef/tomato sauce mixture on top of the ricotta and noodles, making sure to cover all the noodles. Sprinkle a cup of shredded mozzerella cheese on top.

Repeat noodles, ricotta, beef/sauce, mozz cheese.

End with third layer of noodles and sauce (no ricotta or mozz on third layer). Cover tightly and bake for an hour at 400 deg.

Uncover, sprinkle a cup of shredded mozzerella cheese on top and bake 10 more minutes until cheese is browned and bubbly.

Let sit at least 15 min before cutting and serving.

Yeah... that's the basic lasagna recipe alright. I'm not sure we needed that post.

Do you have Google? Much easier way to get white lasagna recipe....pictures, videos etc.

I don't understand posts like this.

I think that's the instructions on the box of lasagne noodles! I wouldn't even call it a recipe. I never use dry noodles though. I feel like I'd have a loss of control over the done-ness of the noodles. I know that's weird.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Please post your favorite lasagna recipe!

I typically make a simple meat one, but I’d love a recipe for a white veggie one.

My recipe is:

Brown a pound of ground beef and a diced onion seasoned with a little salt/pepper.

In a 9x13 baking dish, spread a thin layer of tomato sauce from a standard jar (I like Rao’s roasted garlic) on bottom of the dish. Stir the rest of the jar of sauce into the ground beef mixture.

Place 4-5 dry lasagna noodles (slightly overlapping is okay) on top of the sauce. Dollop about a cup of ricotta cheese on top of the noodles. Spread about a cup and half of the ground beef/tomato sauce mixture on top of the ricotta and noodles, making sure to cover all the noodles. Sprinkle a cup of shredded mozzerella cheese on top.

Repeat noodles, ricotta, beef/sauce, mozz cheese.

End with third layer of noodles and sauce (no ricotta or mozz on third layer). Cover tightly and bake for an hour at 400 deg.

Uncover, sprinkle a cup of shredded mozzerella cheese on top and bake 10 more minutes until cheese is browned and bubbly.

Let sit at least 15 min before cutting and serving.

Yeah... that's the basic lasagna recipe alright. I'm not sure we needed that post.

Do you have Google? Much easier way to get white lasagna recipe....pictures, videos etc.

I don't understand posts like this.

I think that's the instructions on the box of lasagne noodles! I wouldn't even call it a recipe. I never use dry noodles though. I feel like I'd have a loss of control over the done-ness of the noodles. I know that's weird.

DP. I hate boiling lasagna noodles - I would never make lasagna if I had to do that. I use no-boil.

[Anonymous]

Anonymous wrote:This is the only lasagna I like, and it is time consuming and dirties several pots. But it’s glorious.

https://www.pinterest.com/pin/83527768076582796/

I made lasagna the other night using a recipe very similar to this. The one I used, added 3 egg yolk to the beschmell. It was so freaking delicious. My kids had seconds, which they never eat seconds. It was a process but so worth it.