Anonymous wrote:To me the ricotta layer IS the lasagna. You have to make a ricotta mixture: ricotta, eggs, pepper, mozz cheese. Sometimes I add well-drained spinach.

That layer needs to be thick enough that once baked with the egg, it can literally stand alone. And yes, several layers. And not too much sauce but not too dry.

It's a science

Anonymous wrote:I use whole wheat lasagna noodles, and have to find a recipe without lactose for my lactose-intolerant kid. I've included various veggies in mine (mushrooms or spinach), but the problem is the cheese. Kid loved cheese before becoming lactose-intolerant, and I'm trying to replicate the texture.

Anonymous wrote:I am vegetarian. For my filling, I slice very thin slices of zucchini and/or yellow squash and/or eggplant and roast until light brown. I layer with a mixture of cheeses, Italian seasoning, spinach that was sautéed with garlic, and an egg.

Anonymous wrote:To me the ricotta layer IS the lasagna. You have to make a ricotta mixture: ricotta, eggs, pepper, mozz cheese. Sometimes I add well-drained spinach.

That layer needs to be thick enough that once baked with the egg, it can literally stand alone. And yes, several layers. And not too much sauce but not too dry.

It's a science

Anonymous wrote:

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.

This is OP. My post was asking for favorite recipes, as I said in particular I’d love to try making a white lasagna. Sure I could google for a recipe - couldn’t one say the same for basically every food post, heck many posts period, on dcum? But we’re crowd sourcing here.

I know my recipe is basic (I’d say classic 😊)- I posted it to “give and take,” I was asking for recioes and gave one of my own. And who knows who it could help- someone who has not made lasagna, or makes an overly complicated lasagna, or views lasagna as difficult bc of noodle boiling, etc.

I don’t understand posts like yours that aren’t helpful or responsive to the original questions- why bother replying at all.

Thank you to those who posted recipes and ideas - I look forward to trying! I do spice/egg the ricotta like some suggested when I make baked ziti, but for whatever reason I’ve never done it with lasagna.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:One year I had some baseball bat zucchini I couldn't figure out what to do with and didn't want to waste (too hard to cook like normal zucchini, might have worked for bread but I was never going to make that much zucchini bread. I cut long slices and used those in place of lasagna noodles. It was excellent.

(I also used a bunch in curry, it held its shape and firmness, could have put in soups as well)

Don't you have to get the water out as best you can from squashes and eggplants? Else your lasagna will be soggy. I think there's a whole salting and pressing routine to do.

Not pp, but I've made it with roasted eggplant or zucchini. I roast the veggies the night before with whatever is in the oven for dinner that night. Next night assemble layers of roasted vegetables and a ricotta blend or bechamel. Sometimes with noodles, sometimes without.

Op, I think you need garlic, salt, pepper in your ricotta mixture at the minimum. Maybe an egg or egg yolk. Better yet with spinach and parsley and Parmesan as well.

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.

Anonymous wrote:

Anonymous wrote:One year I had some baseball bat zucchini I couldn't figure out what to do with and didn't want to waste (too hard to cook like normal zucchini, might have worked for bread but I was never going to make that much zucchini bread. I cut long slices and used those in place of lasagna noodles. It was excellent.

(I also used a bunch in curry, it held its shape and firmness, could have put in soups as well)

Don't you have to get the water out as best you can from squashes and eggplants? Else your lasagna will be soggy. I think there's a whole salting and pressing routine to do.

Anonymous wrote:

Anonymous wrote:This is the only lasagna I like, and it is time consuming and dirties several pots. But it’s glorious.

https://www.pinterest.com/pin/83527768076582796/

I made lasagna the other night using a recipe very similar to this. The one I used, added 3 egg yolk to the beschmell. It was so freaking delicious. My kids had seconds, which they never eat seconds. It was a process but so worth it.