The real lasagna I had in Bologna was light years better than anything of the garbaj I’ve had here.

I hate it when ppl use no cook noodles and the edges are so dry you could chip a tooth but the middle is mushy

Anonymous wrote:My granny immigrated from Italy and makes it with ricotta, not bechemal. Pretty sure it varies region to region.

+1, it’s regional

Anonymous wrote:I don't like it if it has ricotta, otherwise it's fine.

Same, I hate the grittiness of ricotta.

who would make this.

i'm more confused than angry. lasagna is my favorite meal, but that's because my family makes some good lasagna.

we considered making a restaurant and serve it there, but we hadn't the-money to do so.

No cheese or wheat for me, so I hate it. And, i have bad memories of bad dish after bad dish back in the day at pot lucks too. I also always bring a salad to eat, do there will be something I can eat.

Anonymous wrote:Cannot stand it. It is the only thing several friends serve. I always bring a hearty salad so there will be something for me to eat.

hate it so much!

Anonymous wrote:This is a troll. It's like not liking pizza. Unimaginable.

Not really, unless you have little exposure to a wide range of foods, especially Italian. Itn s no suprise that the DCUM demographic has a bit more exposure than the average American. "lasagne" is a trailer trash culinary staple.

This is a troll. It's like not liking pizza. Unimaginable.

Anonymous wrote:I don't like most common versions. No ricotta! I make delicious vegetarian ones using bechamel and parmigiano cheese, along with seasonal produce and another cheese that pairs well. Try using fresh pasta, it is so much better!

Fresh pasta is key. Thay dried stuff is so thick. Makes it such a carb heavy meal.

I csn see why many people hate it. I've never had good lasagna sombody else has cooked. I layer mine with fresh italian saussge, sauteed bell peppers, and a mixture of cooked and drained fresh spinach mixed with bechamel sauce. I buy my noodles fresh, not dries. My lasagne is not greasy and you wont choke on cheese. I make my tomato sauce fresh from san marzanos.

I only make it 2xs a year because its a massive production.

Anonymous wrote:

Anonymous wrote:American style lasagne is heavy I make traditional Italian style with bolognese sauce and bechamel sauce and usually omit the cheese except a sprinkling of Parmesan on top mit is much lighter.

Bechamel + bolognese =\= light.

You don't drowned it in sauce. It is lightly applied. It isn't light in the salad since but lighter than the US version. You also don't need to eat a large portion.

Anonymous wrote:American style lasagne is heavy I make traditional Italian style with bolognese sauce and bechamel sauce and usually omit the cheese except a sprinkling of Parmesan on top mit is much lighter.

Bechamel + bolognese =\= light.

I love it. I don't make it often because I can't stop eating it when we have it.

Anonymous wrote:Ricotta is delicious, but those of you eating it with ricotta clearly don't know your lasagna. It's made with bechamel.

For a group of people who thinks they are so well traveled and of global perspective, you sure do have clear trailer trash roots.

You are my hero.