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.

Anonymous wrote:I think its less about the recipe and more about the techniques. You need to avoid it getting too watery. If you like mushrooms or zucchini in it then make sure to roast or sauce these before adding to remove the water. If you don't use oven bake noodle, make sure they are well drained and dry so you don't add a bunch of water to the dish.

The best way to add flavor is to use a higher quantity of high quality parmesan cheese mixed into the ricotta. I add basil paste, minced garlic, salt and pepper to the ricotta mixture to pump up the flavor. You can also mix in some tomato paste into the marinara or other tomato based sauce to thicken it and add more flavor.

Make sure to let it rest so the cheese, sauce and noodles will solidify more.

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

Anonymous wrote:

Anonymous wrote:I don't use a recipe. But I receive lots of compliments-

1 16 oz ricotta
1 16 oz cottage cheese - Even if you dislike cottage cheese, it mixes wonderfully and you won't recognize it as cottage cheese in the lasagna.
2 large handfuls of mozzarella
2 eggs
fresh basil, fresh garlic grated, sea salt, and oregano

I usually put the eggs in last and make sure I like the seasoning ratio first. Adjust as needed.

I do not pre-boil my noodles, but I use extra sauce (whichever is on sale of the better brands). And I make at least four layers of noodles (three layers of cheese filling). More noodles equates to better structure.

I make some vegetarian and some with a added italian sausage. I usually make 4-5 at a time and freeze the rest after cooking. Then you just need to reheat from frozen.

Small curd, yes?

Anonymous wrote:I don't use a recipe. But I receive lots of compliments-

1 16 oz ricotta
1 16 oz cottage cheese - Even if you dislike cottage cheese, it mixes wonderfully and you won't recognize it as cottage cheese in the lasagna.
2 large handfuls of mozzarella
2 eggs
fresh basil, fresh garlic grated, sea salt, and oregano

I usually put the eggs in last and make sure I like the seasoning ratio first. Adjust as needed.

I do not pre-boil my noodles, but I use extra sauce (whichever is on sale of the better brands). And I make at least four layers of noodles (three layers of cheese filling). More noodles equates to better structure.

I make some vegetarian and some with a added italian sausage. I usually make 4-5 at a time and freeze the rest after cooking. Then you just need to reheat from frozen.