Your best lasagna recipe

[Anonymous]

Anonymous wrote:I get lots of compliments on this one:

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

I make the changes suggested by the top couple of reviews. I figure 11,000 reviewers can't be wrong.

This is the recipe I use as well.

[Anonymous]

The Wash Post food section had a really amazing butternut squash and bechamel lasagna many years ago. It was so delicious. I did a search - and it's there on the website (November 4, 2009), but I'm not a subscriber, so can't access it.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Authentic lasagna has no ricotta or mozzarella. Use bechamel and Parmesan. You will never go back.

NP - I know this is true but my family wants the ricotta kind and never wants a more authentic kind.

Agreed. We are talking regular family dinner. Not a fancy night out in Italy.

NP but I only make the bechamel kind and only for a "regular family dinner." Ricotta is almost always disgusting when it's baked -- the only way it's tolerable if it's its full fat and mixed really heavily with other cheeses. But the bechamel is so much easier and so much tastier. I use the pre-baked lasagna noodles, and layer with the bechamel, tomato sauce with Italian sausage, and mozarella mixed with parmigiana.

[Anonymous]

The key to good lasagna is a good (HOMEMADE) sauce. Make a good sauce, the rest will follow.

[Anonymous]

NP but I only make the bechamel kind and only for a "regular family dinner." Ricotta is almost always disgusting when it's baked -- the only way it's tolerable if it's its full fat and mixed really heavily with other cheeses. But the bechamel is so much easier and so much tastier. I use the pre-baked lasagna noodles, and layer with the bechamel, tomato sauce with Italian sausage, and mozarella mixed with parmigiana.

I like béchamel with vegetarian lasagne (julienned zucchini, carrots, spinach) etc but not meat or marina. I think ricotta mixed heavily with basil, oregano, parmesan and garlic is much better with a marinara or Bolognese sauce.

Belhamel is also not easy for novice cooks or anyone who hasn't made it before or often. You have to get the roux right.

[Anonymous]

Bechamel is one of the easiest sauces to make!

[Anonymous]

Anonymous wrote:Bechamel is one of the easiest sauces to make!

Yeah, I'm the PP and I'm not a fantastic cook, but I do bechamel all the time because it is so easy (and such a good way to use up extra milk when you overbuy). I use it for lasagna, enchiladas, the base for nacho cheese sauce, mac & cheese, mushroom pies, etc.

[Anonymous]

Anonymous wrote:I get lots of compliments on this one:

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

I make the changes suggested by the top couple of reviews. I figure 11,000 reviewers can't be wrong.

+1. Made this on Christmas Eve and everyone loved it!

[Anonymous]

Another vote for bechamel and parmesan always. The fillings I rotate seasonally. Veg-herb-cheese combos.
Spring: Asparagus, peas, tender herbs, pecorino
Summer: Roasted tomatoes, peppers/ eggplant/ zucchini, basil, goat cheese
Fall: Butternut squash, sage, fontina
Winter: Mixed mushrooms, thyme, taleggio

[Anonymous]

Anonymous wrote:

Anonymous wrote:I get lots of compliments on this one:

https://www.allrecipes.com/recipe/23600/worlds-best-lasagna/

I make the changes suggested by the top couple of reviews. I figure 11,000 reviewers can't be wrong.

This is the recipe I use as well.

I can't get past the fact that they add sugar to the red sauce. That's something I associate with the cooking at my college dining hall.

[Anonymous]

Another vote for béchamel sauce. The ricotta mix makes it too stodgy. I also make a bolognese with equal amounts ground beef and pork. Must be cooked a long time.

[Anonymous]

My recipe is pretty fussy. Requires bolognese which takes a few hours and bechamel.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Authentic lasagna has no ricotta or mozzarella. Use bechamel and Parmesan. You will never go back.

NP - I know this is true but my family wants the ricotta kind and never wants a more authentic kind.

Agreed. We are talking regular family dinner. Not a fancy night out in Italy.

Lol! You think bechamel is fancy? I bet hamburger hemper is something you serve guests

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Authentic lasagna has no ricotta or mozzarella. Use bechamel and Parmesan. You will never go back.

NP - I know this is true but my family wants the ricotta kind and never wants a more authentic kind.

Agreed. We are talking regular family dinner. Not a fancy night out in Italy.

Lol! You think bechamel is fancy? I bet hamburger hemper is something you serve guests

NP. I make bechamel regularly but ricotta is objectively easier and therefore something you’d be more likely to use for a more casual occasion.

[Anonymous]

NP. I make bechamel regularly but ricotta is objectively easier and therefore something you’d be more likely to use for a more casual occasion.

+1 There are few fancy pants cooks (or pretend fancy pants cooks) that pretend something is easy for everyone when it isn't. Its like when someone posts a question what can I make quickly for dinner and someone posts a 45 step recipe with 20 ingredients.