Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Mexican lasagna will blow your mind!

I also make this, using corn tortillas in place of noodles. It's always well received.

That is also called the Frito Pie/Nachos. 1,000 cal per bite.

Recipe please??

My recipe does not use Fritos or fried corn tortillas.

Layer the following:
Salsa
Corn tortillas
Seasoned, cooked ground beef or turkey
Black beans
Sometimes green chilies and onions
Sour cream or plain Greek yogurt
Shredded cheese

I have at least three layers, again preferring thinner layers so it's not sloppy.

Baked at 350 until hot and cheese is melty. Maybe 30 minutes.

Anonymous wrote:I've made big dishes of it for potlucks before and it is gone by the time I get through the line...

It is a popular dish. I'm surprised to hear so many of you saying that you don't like it.

just bought some today at TJ because this thread makes me want some!!

WHAT is going on? DCUM is too good for LASAGNA??? Your comments are killing me!

I made some great lasagna roll ups this week. I'm not a fan of ricotta so don't usually like it in lasagna, but this recipe called for pesto mixed in. I love pesto and the roll ups were a hit, even my kids loved them!

Put me in the "I'll eat it or make it occasionally, but don't go wild over it" camp. Although since being pregnant, I have started to crave it a bit.

I mix my ricotta with egg and parmesan so it holds together. I've never had it with cottage cheese--that sounds creepy.

Stouffer's is okay in a pinch, and they've got a new one with sausage that's pretty good.

I love lasagna with zucchini, but have never figured out how to make it without it being super watery.

Restaurant lasagna usually grosses me out. In HS and college, I worked a couple places that made huge trays which would sit around forever, and when people ordered it, a chunk would get cut off, microwaved, and stuck under the salamander for a minute. *shudder*

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 in denial. Classic lasagna is made with bechemel. The lasagna everyone eats and knows and 98.7% of the recipes out there? Ricotta. Or worse. Cottage cheese. Low fat. Sigh.

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.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I won't eat it if made with ricotta. That stuff is disgusting.

No way! Ricotta is the best part!!

If you like candidiasis scrapings in your food, yes it's fantastic I'm sure.

Having made it myself, this makes no sense.

Makes no sense to me either and I make all my own fesh cheeses...creme fraiche, mozarella, paneer, ricotta, chevre.

I've made big dishes of it for potlucks before and it is gone by the time I get through the line...

It is a popular dish. I'm surprised to hear so many of you saying that you don't like it.

Anonymous wrote:Stouffer's frozen lasagna is the food of the gods.

Years ago it was tasty. It has gotten... Not.

Stouffer's frozen lasagna is the food of the gods.

I don't hate it, but I also don't especially like it. I don't understand why other people get so excited about it. If someone serves it, I'll eat it, but would never order it at a restaurant or make it at home.

I can't stand lasagna as it is served commercially.It's just too heavy for me. And since I don't like it in restaurants I have never tried making it at home. No one I know serves it at home either. Oh well!

I am crazy about Italian food, but not lasagna.

Although I tried it at a cute restaurant in the South on vacay and it was amazing.

I only recently realized I hate it. My DH bought a frozen one from Vace that other day and the thought of eating it made me want to vomit. I then realized that I have thought for a long time that the idea of it sounds good, but every time I make it or buy it I don't end up eating it.