Your best lasagna recipe

[Anonymous]

Anonymous wrote:

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.

I use this recipe too. It's just a tablespoon of sugar to cut the acid. If you like it less sweet, don't add it.

[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

I am the NP quoted above who never said bechamel was “fancy”. I am a skilled home cook, can make bechamel easily, have never made hamburger helper (I assume what you meant by “hemper”), and my kids simply don’t like authentic lasagna (or bechamel in any form) and do not care if it is authentic or if stranger sin the internet insist it is better or superior. They still don’t like it.

[Anonymous]

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

Thank you! Bechamel is so easy to make and is a game changer wrt flavor. It also makes the lasagna less heavy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

I use this recipe too. It's just a tablespoon of sugar to cut the acid. If you like it less sweet, don't add it.

It's traditional to add red wine or sugar to sweeten a red sauce.

[Anonymous]

Anonymous wrote: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.

Goodness gracious. The ricotta being nasty when cooked or getting too "stodgy" is a personal preference, and probably an indicator that only the nasty cheapest ricotta has ever been tried. We get a quality variety or make our own, and love it in lasagna. Please stop acting as if preferring bechamel should be the default.

[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

Silly response

[Anonymous]

Anonymous wrote:

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.

True. However I also make ricotta, which is very easy as well, but not as easy as bechamel. However at least ricotta can be stored for a few days if you plan ahead.

[Anonymous]

Anonymous wrote:

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.

Depends on your cooking level. Some people are more efficient in the kitchen than others. For instance I go to my sisters house and help her cook and she gets out dozens of pots, bowls, spoons and chops and peels so slowly. After she is done the kitchen is a disaster and its been an hour and a half. The recipes she does are from scratch, but my god it takes her double the time.

[Anonymous]

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

Link?

[Anonymous]

Anonymous wrote:

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

Link? [/quote

https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce


Bechemel speaks for itself

I soak about a 1/3c dried porchinis, reserve the liquid. I then cook down a large package of sliced brown mushrooms in butter, add in the prochinis and liquid, add in sherry and then cook down again until nearly all dry.

I layer the mushrooms, bechemel and bolognese with Delverde uncooked lasagna sheets. I do not like any other lasagna sheets, they are thin. Plus they soak up any extra liquid.

I sometimes mix in a little bit of my freezer stash of marinara, I cook this recipe in bulk https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html#comments

my lasagna is more on the dry side as compared to traditional American lasagna.

[Anonymous]

The arguing over food preferences cracks me up. Bechamel...ricotta...who cares? Eat what tastes good to you. It doesn't have to be "authentic" to taste good!

[Anonymous]

Anonymous wrote:

Anonymous wrote: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.

Goodness gracious. The ricotta being nasty when cooked or getting too "stodgy" is a personal preference, and probably an indicator that only the nasty cheapest ricotta has ever been tried. We get a quality variety or make our own, and love it in lasagna. Please stop acting as if preferring bechamel should be the default.

What you're making is actually farmer's cheese not real ricotta. If you aren't making it from the liquid left from the first round of cheese making, it ain't ricotta. Bechamel is easier to make.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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

Link?

https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce


Bechemel speaks for itself

I soak about a 1/3c dried porchinis, reserve the liquid. I then cook down a large package of sliced brown mushrooms in butter, add in the prochinis and liquid, add in sherry and then cook down again until nearly all dry.

I layer the mushrooms, bechemel and bolognese with Delverde uncooked lasagna sheets. I do not like any other lasagna sheets, they are thin. Plus they soak up any extra liquid.

I sometimes mix in a little bit of my freezer stash of marinara, I cook this recipe in bulk https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html#comments

my lasagna is more on the dry side as compared to traditional American lasagna.

Thanks! We do like that bolognese recipe so that's a good sign.

My husband doesn't like mushrooms though so I might think of a substitute - garlic spinach?

Do you add any cheese - to the bechemel? Parm?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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.

I use this recipe too. It's just a tablespoon of sugar to cut the acid. If you like it less sweet, don't add it.

Trust and believe that if you ever use jarred sauce or order red sauce at a restaurant, you're eating sugar in your red sauce.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

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

Link? [/quote

https://cooking.nytimes.com/recipes/1015181-marcella-hazans-bolognese-sauce


Bechemel speaks for itself

I soak about a 1/3c dried porchinis, reserve the liquid. I then cook down a large package of sliced brown mushrooms in butter, add in the prochinis and liquid, add in sherry and then cook down again until nearly all dry.

I layer the mushrooms, bechemel and bolognese with Delverde uncooked lasagna sheets. I do not like any other lasagna sheets, they are thin. Plus they soak up any extra liquid.

I sometimes mix in a little bit of my freezer stash of marinara, I cook this recipe in bulk https://www.seriouseats.com/recipes/2014/09/the-best-slow-cooked-italian-american-tomato-sauce-red-sauce-recipe.html#comments

my lasagna is more on the dry side as compared to traditional American lasagna.

All that lovely work ruined by instant noodles. Yuck.