for the families who enjoy lasagna

[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.

OP was asking for tried and true recipes so she can mix things up. Sometimes the things you find via google are just horrible.

[Anonymous]

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

Some think it has too many carbs and others think it is "too basic" reminding them of potlucks. I like it but don't eat it much.

[Anonymous]

Once you have the genuine lasagne dish from Emilia-Romagna, you’ll never go back. The genuine dish utilizes a bechamel rather than ricotta. Lasagne al forno is normally made with bechamel and the cheese used is grana parmigiano reggiano or grana padano type cheese. Not sure where or how ricotta got added to the mix.

[Anonymous]

Anonymous wrote:Is lasagna hard? This is truly my backup meal when I dont want to cook. You can substitute so many things to make do with what you have. OPs "recipe" is legit on the box.

It depends. If all you are doing is browning ground beef and then dumping jarred sauce, a tub of ricotta, cottage cheese in layers with no boil noodles, then no it isn’t hard. If you are making your own red sauce with a soffritto and ground meat, your own béchamel sauce, hand grating parmasan, and par boiling the noodles first, then it is a lot of work.

[Anonymous]

Anonymous wrote:Once you have the genuine lasagne dish from Emilia-Romagna, you’ll never go back. The genuine dish utilizes a bechamel rather than ricotta. Lasagne al forno is normally made with bechamel and the cheese used is grana parmigiano reggiano or grana padano type cheese. Not sure where or how ricotta got added to the mix.

This is me. I lived in Northern Italy as a kid and when I came back to the states I was so grossed out. As you can guess, I am a nightmare at American Italian restaurants. I just cook at home.

[Anonymous]

Anonymous wrote:Is lasagna hard? This is truly my backup meal when I dont want to cook. You can substitute so many things to make do with what you have. OPs "recipe" is legit on the box.

Pretty condescending for for someone who thinks it’s “make due” lol

[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!

FYI sometimes giant had lactose free ricotta. Most Kraft pre shredded mozzarella is lactose free also.

[Anonymous]

Anonymous wrote:I buy the Rao's frozen lasagna. You take it out of the box and put it in the oven for about 45-55 minutes.

+1

[Anonymous]

Our chef has a recipe that's amazing. He mills flour to make the pasta himself.

[Anonymous]

Vace lasagna is what we do. So good.

[Anonymous]

Anonymous wrote:Our chef has a recipe that's amazing. He mills flour to make the pasta himself.

Hopefully he is in Italy when he does it and then flies it over.

[Anonymous]

If you’re interested in a similar dish try pastitsio, a Greek cousin of lasagna. It’s been a family favorite since the Stone Age. I was surprised the post had a recipe for it the other day: https://www.washingtonpost.com/food/2024/12/19/pastitsio-greek-food-christina-xenos/

Not a good dish if you’re watching your weight or cholesterol but very yummy.

[Anonymous]

Anonymous wrote:Our chef has a recipe that's amazing. He mills flour to make the pasta himself.

You mean your personal chef?

[Anonymous]

Anonymous wrote:Our chef has a recipe that's amazing. He mills flour to make the pasta himself.

I know you are the “chef” troll but you always make me chuckle.

[Anonymous]

I use Alison Roman’s lasagna recipe.