Your best lasagna recipe

[Anonymous]

I love how you bechamel and fresh mozzarella and fresh noodle "purists" are acting so precious about a rather trashy food like lasagna.

[Anonymous]

Anonymous wrote:I love how you bechamel and fresh mozzarella and fresh noodle "purists" are acting so precious about a rather trashy food like lasagna.

Go back to your kale, skeletor.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I love how you bechamel and fresh mozzarella and fresh noodle "purists" are acting so precious about a rather trashy food like lasagna.

Go back to your kale, skeletor.

Nope! I love lasagna. I eat carbs and cheese all the live long day. But I know what foods are worthy of being a braggart and a purist and a show-off, and lasagna sure ain't one.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love how you bechamel and fresh mozzarella and fresh noodle "purists" are acting so precious about a rather trashy food like lasagna.

Go back to your kale, skeletor.

Nope! I love lasagna. I eat carbs and cheese all the live long day. But I know what foods are worthy of being a braggart and a purist and a show-off, and lasagna sure ain't one.

You have obviously never had real Italian lasagna then. Pure heaven.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love how you bechamel and fresh mozzarella and fresh noodle "purists" are acting so precious about a rather trashy food like lasagna.

Go back to your kale, skeletor.

Nope! I love lasagna. I eat carbs and cheese all the live long day. But I know what foods are worthy of being a braggart and a purist and a show-off, and lasagna sure ain't one.

Which foods are worthy?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love how you bechamel and fresh mozzarella and fresh noodle "purists" are acting so precious about a rather trashy food like lasagna.

Go back to your kale, skeletor.

Nope! I love lasagna. I eat carbs and cheese all the live long day. But I know what foods are worthy of being a braggart and a purist and a show-off, and lasagna sure ain't one.

You have obviously never had real Italian lasagna then. Pure heaven.

I'm not saying it's not heaven. So are homemade donuts. But neither donuts nor lasagna is difficult or complicated to make. Like, save your bragging for something complex and actually difficult to achieve.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love how you bechamel and fresh mozzarella and fresh noodle "purists" are acting so precious about a rather trashy food like lasagna.

Go back to your kale, skeletor.

Nope! I love lasagna. I eat carbs and cheese all the live long day. But I know what foods are worthy of being a braggart and a purist and a show-off, and lasagna sure ain't one.

Agree 100%

[Anonymous]

I use Ina Garten's recipe, except I substitute the meat with spinach because I'm vegetarian. Her recipe calls for goat cheese, which kicks it up a notch. Easy recipe and fun to just make your own sauce instead of store bought. In a hurry, I make Skinnytaste's spinach lasagna roll-ups. My kids love it.

[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 my "secret" recipe too! Its always a hit!!!

[Anonymous]

We vacationed in Rome and Naples recently. My three kids (ages middle to elementary) crave their pizza - but prefer American style lasagna (yes with ricotta) to the béchamel versions we had there. (Dh and I prefer the béchamel). So guess what versions I lean to?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love how you bechamel and fresh mozzarella and fresh noodle "purists" are acting so precious about a rather trashy food like lasagna.

Go back to your kale, skeletor.

Nope! I love lasagna. I eat carbs and cheese all the live long day. But I know what foods are worthy of being a braggart and a purist and a show-off, and lasagna sure ain't one.

You have obviously never had real Italian lasagna then. Pure heaven.

I'm not saying it's not heaven. So are homemade donuts. But neither donuts nor lasagna is difficult or complicated to make. Like, save your bragging for something complex and actually difficult to achieve.

Like what?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I love how you bechamel and fresh mozzarella and fresh noodle "purists" are acting so precious about a rather trashy food like lasagna.

Go back to your kale, skeletor.

Nope! I love lasagna. I eat carbs and cheese all the live long day. But I know what foods are worthy of being a braggart and a purist and a show-off, and lasagna sure ain't one.

You have obviously never had real Italian lasagna then. Pure heaven.

I'm not saying it's not heaven. So are homemade donuts. But neither donuts nor lasagna is difficult or complicated to make. Like, save your bragging for something complex and actually difficult to achieve.

Lasagna takes a whole freaking day to make. I would call that difficult enough.

[Anonymous]

Anonymous wrote:

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.

*sigh*

That's great, but....we don't like it in lasagna. You bechamel folks are starting to reach the level of the intermittent fasters on the diet forum. Not a good look.

[Anonymous]

Anonymous wrote:

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.

Lol, that "liquid" is called whey. The stuff you are calling "farmers cheese " are called curds. If you press the curds then you get farmers cheese. You can further process the curds and make mozzarella or if you are ambitious, burrata.

[Anonymous]

Not traditional lasagna, but made this one this weekend and it was so. good.

https://www.seriouseats.com/recipes/2014/11/food-lab-creamy-cheesy-ultimate-spinach-lasagna-recipe.html

This recipe uses a trick I learned a while ago for those who don't like the texture of the ricotta - blitz half the ricotta in a food processor with the eggs and parm to smooth it out and make it creamier.