There's quite a few ingredients, so I took two pictures: sauce ingredients and layer ingredients.
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For the layers, I use 15 oz. container of whole milk ricotta cheese, 16 oz. mozzarella, 1-1/4 cup Parmesan cheese, 1 large egg, and on 8 oz. package of oven ready (no-boil) lasagna pasta. I grated the mozzarella in the food processor and used a microplane zester to grate the Parmesan cheese. Avoid using the pregrated cheeses because they are often additives that keep the cheese from clumping and make them last longer, but alter the taste. The egg should be lightly beated with a fork. We'll come back to these ingredients in a few minutes.
First, heat a large pan or pot (a dutch oven works well) over medium flame. I used a six quart saute pan for this article. Pour 1 tablespoon oil into the heated pan. After it begins to shimmer, put the finely chopped onions into the pan. Cook for about two minutes, stirring occasionally. We want the onions to soften but not brown.
Add garlic at this point and cook for another two minutes - stirring occassionally. Try not to brown the garlic.
Once the garlic is fragrant, add the ground meat and increase heat to medium-high. Break up any large clumps of meat while stirring. I use a wooden spoon and just jab at any large pieces. Add salt and pepper to taste (I like about 1/2 teaspoon of each). Cook until the meat loses it's pink color, but not start to brown (about three to four minutes). Now stir in 1/4 cup heavy cream to help hold the meats together a bit. Allow the mixture to simmer and thicken until most of the water in the cream has evaporated.
Now, add a can of pureed tomatoes and a can of diced tomatoes (drained). Stir the mixture until evenly distributed and bring to a simmer. After bubbles begin to form, lower the heat to low and cook for a few more minutes. The sauce is now done and we can set this aside to work on the layers.
For the layers, put the ricotta cheese, a cup of parmesan (reserving 1/4 cup for use later), the chopped basil, beaten egg, and some salt and pepper (about 1/2 teaspoon each works well) into a medium bowl for mixing.
Mix the ricotta and flavorings together with a fork, spoon or spatula until it's relatively smooth.
Now, we're ready to build the lasagna. Most of the time, people build the lasagna in the 13 x 9 in. baking pan, but I saw an episode of America's Test Kitchen where they prepared the layers outside of the pan. This turns out to be an easy and fast way of putting the layers together (also works if you have a helper in the kitchen - one person can prepare the layers while the other builds the lasagna). This method starts by laying out all twelve pieces of the lasagna pasta. Then spoon the ricotta mix unto each pasta piece - about two tablespoons each. Distribute any excess evenly and flatten the ricotta onto each pasta piece.
Assembling the lasagna is easy, but pay attention to what you are doing and how many layers there will be (I didn't and ran out of meat sauce because I was too liberal with it on the bottom layers). Prepare a 13x9 in. baking pan by applying a thin layer of meat sauce to the bottom, using just enough sauce to coat.
Then place three lasagna pasta (with the ricotta facing up) into the pan. Then cover the pasta with a fourth of the shredded mozzarella cheese.
Spoon enough meat sauce to cover the mozzarella and place another layer of lasgna pasta. Repeat with mozzarella, meat sauce, lasagna, mozzarella, and meat sauce. Be careful how much meat sauce you use because I lost track of how many layers I was building and used all the meat sauce - not leaving any to top the final layer.
The top layer of pasta goes on the meat sauce, upside down. Cover this layer with the remaining sauce. This is when I realized I didn't have anymore sauce. By not covering this final pasta layer, I was guaranteed a very hard, dry covering that would probably need to be peeled off before eating the lasagna. I'll take pictures of a correctly made lasagna, the next time I make one and repost here.
Cover the top layer of red sauce with the remaining mozzarella cheese and then sprinkle the final 1/4 cup of parmesan on top. This lasagna can now be cooled, wrapped and stored in the refrigerator for a couple days or frozen for a month.
Before baking, cover the top with aluminum foil. To help prevent cheese from sticking to the aluminum foil, brush or spray some oil onto the foil. Place the lasanga onto the middle rack in a preheated 375?F oven for 15 minutes. I like to place the pan in a baking sheet in case any bubble over occurs. After fifteen minutes have passed, remove the foil and continue baking for 25 more minutes. Remove from the oven and allow the lasagna to cool for a few minutes before cutting and serving.
Meat Lasagna (six large servings)
| 1 Tbs. (15 mL) olive oil | cook | add | add | stir in | bring to simmer | assemble | 375°F for 15 min. covered | 375°F for 25 min. uncovered |
| 1 large (300 g) onion, chopped fine | ||||||||
| 6 large (25 g) garlic cloves, minced | ||||||||
| 1/2 lb. (225 g) ground beef | ||||||||
| 1/2 lb. (225 g) mild italian sausage, casings removed | ||||||||
| 1/2 tsp. (3 g) salt | ||||||||
| 1/2 tsp. (1.2 g) ground black pepper | ||||||||
| 1/4 cup (60 mL) heavy cream | ||||||||
| 28-29 oz. (794-822 g) puree tomatoes | ||||||||
| 28-29 oz. (794-822 g) diced tomatoes, drained | ||||||||
| 15 oz. (425 g) ricotta cheese | mix | spread ontop | ||||||
| 1-1/4 cup (100 g) grated Parmesan cheese | ||||||||
| 1/2 cup (22 g) chopped basil leaves | ||||||||
| 1 large (50 g) egg, beaten | ||||||||
| 1/2 tsp. (3 g) salt | ||||||||
| 1/2 tsp. (1.2 g) ground black pepper | ||||||||
| 12 oven ready lasagna pasta | ||||||||
| 16 oz. (455 g) mozzarella cheese | ||||||||
Layer diagram
| 4 oz. mozzarella cheese and 1/4 cup parmesan cheese | |
| meat sauce | |
| lasagna pasta | |
| ricotta mixture | |
| meat sauce | |
| 4 oz. mozzarella cheese | |
| ricotta mixture | |
| lasagna pasta | |
| meat sauce | |
| 4 oz. mozzarella cheese | |
| ricotta mixture | |
| lasagna pasta | |
| meat sauce | |
| 4 oz. mozzarella cheese | |
| ricotta mixture | |
| lasagna pasta | |
| thin meat sauce layer |
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Lasagna is my favorite dish, but here in USA I almost always get disapointed, my question is when ordering "Does it have bechalme sause? AND NOT MUSHROOMS!". Normally, they never heard the word bechalme, and they put mushrooms in it, then it's not lasagna (for me).
/jsk
Simply prepare and cook as per the recipie (perhaps reduce the cooking time a little). Then leave to cool. Refrigerate or freeze if neccessary. Then, before serving, cook it again. Microwave, even.
richi.
p
My best guess as to how the form of lasagna prevalent in America came about is that someone who knew a little bit about Italian food ate a lasagna, tried to recreate it, but had to make some guesses: a tomato sauce with meatballs crushed up, and the used of ricotta based filling for tortellini, ravioli, and other more conventional stuffed pastas combined to give this creature.
My mother is from Chihuahua, Mexico, and in that region they make enchiladas in layers like a lasagna. Use your regular favorite sauce (green chilis are the preferred ones), white cheese, chicken or beef, onions -- almost anything can be part of the filling. Layer the (corn) tortillas with the sauce and filling mixture. Bake at 350 degrees for 30-45 minutes for a 9 x 13" pan. Your guests will love it.
I'm writeing from Florence Italy, ada your blog is delicious for me. BUT: nobody in Italy uses ricotta in a lasagna!!!
Would you like to receive an ORIGINAL recipe for coocking Lasagna?
But in Italian, I'm sorry: you can notice how bad my english is...
fulvio.iannaco@tin.it
Your recipe is welcome (in any language). Please post it in the recipe forum at http://www.cookingforengineers.com/forums
Michael
I posted also the recipe to prepare at home the bechalme sause: you NEED it for your original italian Lasagna (even if the bechalme sause was originally a french sauce: but in the last centurys italian and french cultures has strongly mixed themselves each other in the questions of cooking.
But everything I posted is in italian. Sorry, but if yu have problems you can try to ask to me.
Fulvio
Also a dash of nutmeg or italian white trouffle is needed for a superb taste
Bechamel is a basic white sauce with a bit of nutmeg in it: melt a small amount of butter in a saucepan over low heat, add cornflour, stir into a paste with a wooden spoon, add cold milk, stir continuously until it starts to thicken, remove from heat, add a sprinkle of nutmeg and some black pepper if desired.
If you served me the greasy lasagne from your recipe, I'd be horrified at the horrendous fat content. It would make me ill.
Lasagne does NOT have to be fatty. Ask your butcher to mince some very lean beef for the meat sauce. DON'T EVER use sausages (very fatty). You can even use low-fat milk in the bechamel. And the only cheese in the dish is the small amount of parmesan on top.
My guess is this- both American Pizza and Lasagne are probably parallel evolutions to the Italian variety.
What happened was Italians came to the USA and tried to recreate their own food using local ingredients, maybe partly because they used what was at hand and partly because they liked some native ingredients more. In addition, some of the Italian versions are probably more recent inventions.
Neither is "right" or "proper", they just have different historical contexts.
You probably cannot halve the cooking time. Most likely you can shorten the cooking time to about 10-12 min. covered followed by 20 min. uncovered.
Bought all the fresh fixin's , and voila, the perfect dinner.
;) Turned out spectacular for a first attempt. ;)
I do need to purchase a deeper dish, as the one I used only allowed two layers, but man what a great two layers it was.
Cannot wait to reheat it tomorrow.
:P My loving wife is duly impressed. :P
I can't locate Fulvio recipe on the forum site, is this a failed IQ test?
However, I have immensely enjoyed reading this site and gathering valuable information; love the recipe diagrams...
Cheerio,
-Kathie-
1) the main step is to prepare a good ‘ragů alla bolognese’ and you can do it following the following simple steps.
- chop ˝ carrot, a small piece of celery, a piece of onion and put them in warm olive oil. Let them fry slightly for a couple of minute, adding if you want a clove of garlic and a fresh chilli.
- Add 10,5 oz minced beef meat and 2 minced fresh pork sausages. Mix and let the meat gently cooking with the chopped vegetables for at least 10 minutes. After that, you must high the flame and you must steam the meat with a cup of white wine. Let everything cook for 2 minutes and then add 3 cans of peeled tomatoes previously chopped.
- The ragu must simmer for at least 90 minutes and then it is ready for our lasagne
Original lasagne recipe contains only fresh egg pasta, ragů, béchamel sauce and grated Parmigiano.
2) Preparing egg pasta: you have to mix 10,5 oz wheat flour with 3 eggs. Then you have to roll out the dough and make some rectangle ( 7,5 x 6 in). Start cooking them in boiling water (with a tbl spoon olive oil) until they came up to the surface. Take them out and put in cool water. Spread the rectangles on a cloth for drying.
3) Preparing béchamel sauce: melt 7 oz butter on a low flame then add 7oz wheat flour and mix on the flame and gently cook for 2 minutes. Add a little nutmeg and gradually add 0,3 gal hot milk. Keep mixing until the sauce will be reduced.
4) Mix the béchamel with ragů and start to prepare the layers in this way: one layer pasta, one layer ragů + béchamel, one light layer of grated Parmigiano. Keep making layer until the lasagne will be 3 in high.
5) Put the lasagna in the oven (temp. : 380F) until you’ll se it swelling
Elisa - Italy
I tried this recipe. I now wish the writer had put the list of ingediants at the front of the recipe rather then at the end. The need for 1/2 cup chopped basil leaves was not stated in the write up until the write up said to add it. So I had to stop and prepare it. While the color photos shown on the web site are nice, I printed (in black and white) the pages out to have in my kitchen to follow while I prepared the recipe and found the photos were not much help. Also I prefer to drain off the fat from browning the meat before adding the tomato ingredients. Consequently, from this experience, I will now try recipes found at other web sites before I try another recipe from this site.
David, an Engineer learning to cook better. :angry:
Boil milk , add roux, add cheese, blend or whisk, wahlah, easy bechamel, 5 mins work....
Yes, the recipe here is a bolognese-type sauce: Meat-tomato sauce.
I found this version occasionally in Rome.
More common were versions of the bechamel-based sauce which I found in Florence and Venice. This is probably due to the fact the bechamel sauce is French in origin and the French cuisine has mixed with the Italian cuisine somewhat- especially the farther North you go.
What I found is that the bolognese-type lasagne that we Americans are familiar with had a much denser feel. My assessment was that this was due to the strong flavors of the tomato-based bolognese sauce as well as possibly the denser feel of the ready-made lasagne noodles.
The lasagne that I had in Italy was very light in feel and flavor. They often do meals in first and second courses- the first being the pasta course. The pastas have to have a lighter feel or the Italians couldn't make it to the second course. The lighter, and better tasting lasagna (just my opinion) was the lasagne with the tomato/bechamel sauce mixture. There was very little meat. I think the tomato sauce portion of this sauce may be cooked with some proscuitto to give it flavor and possibly a little very fine ground beef. I believe this version that tasted soooo good was also made with freshly made noodles as they seemed lighter in texture. Where the typical American lasagne might have 4 layers, these seemed to have 6-8 thinner layers. I think also that the laurel or bay leaf and the grouns nutmeg may also contribute to the difference in flavor.
I think you should make whichever version you like. You've got to eat it and it should suit to taste.
I must say I was very turned off by the rude people who felt this forum was a place to degrade vegitarians. I'm not vegetarian but I don't think there is anything wrong with it. It's just a life-style choice not much different that not eating other foods such as seafood or sushi. If you live in America, then stop being an idiot and embrace the tolerance for other people's personal beliefs since personal freedoms were the basis for forming this country ! OK. I've said my peace.
[/b]
I'd have to say that the posted recipe is much like that my mom made as a kid. Very tasty & hearty! I have been wanting to make the lasagne w/bechamel for some time now, but I'd like to assemble the lasagne ahead of time (I make my pasta from scratch so it can be more time consuming). Can you
A) Prep lasagne with bechamel ahead of time and then bake the next day?
B) If you bake it the day you prep it...and then reheat it, will it be as good?
The ricotta & mozzarella lasagne is foolproof, but I am scared to branch out for my dinner party tomorrow? Any info would be appreciated!
Personally i cook Lasagne in the traditional Italian way.
In case you're interested just tale a look in my blog. www.cookandsave.com
Keep up the great work!
I'd have to say that the posted recipe is much like that my mom made as a kid. Very tasty & hearty! I have been wanting to make the lasagne w/bechamel for some time now, but I'd like to assemble the lasagne ahead of time (I make my pasta from scratch so it can be more time consuming). Can you
A) Prep lasagne with bechamel ahead of time and then bake the next day?
B) If you bake it the day you prep it...and then reheat it, will it be as good?
The ricotta & mozzarella lasagne is foolproof, but I am scared to branch out for my dinner party tomorrow? Any info would be appreciated!
I know this is late, but maybe someone else might find this useful...
I prefer to bake and assemble the lasagne with bechamel the day I serve it. I make the sauces and grate the cheese ahead of time. I usually use fresh lasagne noodles from a local pasta shop, but you could probably make your pasta the day before and it would still be fine the next day. The bechamel sauce can form a skin on it though, so while it is still warm, cover it with plastic wrap, pressing the plastic right up against the sauce so there is no air. I'd be careful making the bechamel sauce too far in advance- I usually make it no more than a day before. The meat sauce, though, actually improves if it sits for a little while in the fridge.
On the day I serve it, I warm up the bechamel and the meat sauces on the stove, assemble, and bake. By using hot sauces, baking time is greatly decreases, so I'm not convinced that putting a cold unbaked lasange straight from the fridge saves much time. Plus, fresh pasta might get a little soggy sitting overnight. Reheated lasange tends to be a little dry to me....
What's in your tomato sauce?
In that case, I'd say you should probably just replace the tomatoes with the sauce. Leave the reast of the recipe as is except put in a bit less salt and pepper when you're cooking the meat. Then add more (if needed) after you've mixed the sauce in. The sauce will add a few more flavors that aren't in the original recipe, but should be just fine. You may need to cook it a bit longer to thicken it up also.
What I do differently: use fresh mozzarella and shred it; drain the grease after the meat is cooked; place the dish in a shallow pan of water in the oven - the top layer stays moist. Also, because I don't like parmesan cheese, I eliminate it and double the ricotta. Guests are free to sprinkle parmesan individually at the table.
Scarlet from Canada :D
That was a GREAT idea to just spread the cheese on the noodles. That's what I do!
To the person who asked about the alfredo lasagne, here's a recipe:
1 1/2 lb.s hot Italian Sausage (or mild, it's up to you!)
4 large cloves garlic, chopped
1 medium onion, chopped
12 oz. roasted red peppers, drained and chopped
1/2 C. White Wine
10 oz. frozen chopped Spinach
15 oz. Ricotta Cheese
12 oz. sliced Mozzarella Cheese
1 C. grated Parmesan Cheese
1/2 t. Salt
1/2 t. pepper
1 large Egg
34 oz. Alfredo sauce
12 lasagne noodles.
Remove and discard sausage casings. Brown sausage. Drain and cook garlic and onion in drippings until tender. Stir in sausage, chopped red pepper and wine. Bring to boil, reduce heat and simmer, uncovered 5 min. or until most of the liquid has evaporated.
Meanwhile cook spinach according to package direction(I really dont' think it would be necessary to cook it.). drain and squeeze between paper towels to remove excess liquid. Combine spinach, ricotta cheese, Salt,pepper and egg.
Spready 1 C. Alfredo sauce in greased 9 X 13. Spread cheese mixture over 4 noodles. Place in bottom of dish. Cover with 4 slices mozzarella.
Repeat with remaining ingredients. Sprinkle with parmesan.
If desired, cover and chill overnight. Let stand at room temp. 30 min.l before baking.
Cover and bake @ 350 for 45 min. Uncover, cook 15. Let stand 15 min. before serving.
Then vegans shouldn't come into a forum and post the very first message, being something equivalant to "DON'T EAT COWS, FUCKERS".
In this regard, I couldn't believe what I saw in the photos, so I tried it myself, and it worked!
As far as my taste is concerned, baked pasta always tastes better the day after it's cooked. I should cook my lasagna, store it in the fridge overnight after it has cooled down, then serve it the next day. I have only done this with leftovers...I just don't have enough willpower to wait until the next day.
As far as my taste is concerned, baked pasta always tastes better the day after it's cooked. I should cook my lasagna, store it in the fridge overnight after it has cooled down, then serve it the next day.
I totally agree! Lasagne is always much better the next day. But I always make a little in a separate pan for the same day I cook it. Meat and cheese Lasagne that is light on the noodles is the only dish containing noodles that I like.
The sauce for the meat is the same, but instead of using minced meat she makes small meatballs with strong cheese and herbs. Also in the meat layer she adds crumbled boiled eggs, and crumbled mozzerella for texture.
Just incase anyone feels like experimenting sometime.
Thanks in advance
John in Mississippi
David, an Engineer learning to cook better. :angry:
Silly engineers! Even you should know better than to start something without reading all of the instructions 1st. Shame.
Marc in NYC
My brother, who is a really picky eater and has refused to eat lasagna since we were kids because he says it's "gross", even ended up trying and LOVING this lasagna so much that he wanted a second helping!
Best lasagna ever!
GET A LIFE AND STOP WASTING TIME TALKING ABOUT LASAGNE!!!
:angry: :angry: :angry:
dumbasses
Great pics too..will be trying this one soon.
Why all the defamatory replies people...It's a useful post
that probably doesn't such negative comments...
It's great tasting food for goodness sake.
Cheers
Shaun
Was quite pleased with the result after noticing there is only 9 millions variations on this great dish, lol...
Ok, It's not verbatim from the above recipe supplied in this thread,
but closely follows the 'traditional' from the 8.3 million sites i gleaned lol
way of putting a Lasagne together.
My Family Loved it and said...no don't put it away just yet ...several times.
Thanks again 'Cooking For Engineers' for the inspiration :D
Halfway thorugh the Bake we have a quick check,
Can you smell the aromatic melted cheeses ?
Where's that Spatula ?, This Baby's Ready to Serve>>
So's who's up for a Late Night Supper ?
Re the beschemel sauce: it's my downfall when making lasagnes. I find it hard to get the quantity and, more importantly, the consistency right. It either turns out too floury and seeps through the whole lasagne, nullifying the flavours in the meat sauce, or too watery. It's also hard (or at least time-consuming) to avoid lumps in the sauce. I've noticed that it's very sensitive to the amount of flour you use when starting the roux, and that you can't add more flour if you think the sauce is too thin, as this will only make the sauce lumpy. And even when you get the consistency right, it still tastes too floury. Any tips on how to make a good beschemel sauce would be really appreciated!
the white sauce should not be too bad - I don't seem to have the issue with lumps, etc, so here's a short course how I do it
use equal parts by volume of butter and all purpose flour
the amounts: for approx 1 liter, 120 grams butter, 8 tablespoons flour = 120 ml - the US is fixated on volumetric measures but roughly 60-65 grams. the density of flour varies with the brand / sifted / etc - small amount can be misleading so I use volumes in this instance. do make notes on how much of what brand flour / liquid you use so the next attempt can be improved based on prior experience....
on a low flame, melt the butter - get it hot enough to drive out the water in the butter - ie no foaming left. sprinkle in flour, using a whisk, combine. the whisk is pretty a necessity to get out the lumps - as is getting rid of any water in the butter (which tends to make lumps as soon as the flour is added....)
cook the butter flour mix 4-5 minutes at a low just bubbling temp - that should "cook" the flour and eliminate the raw flour taste.
slow add while whisking about 500 ml of liquid - milk, half milk/half light cream/ your choice. the more toward cream you go, the richer the sauce but 100% cream is a bit overpowering.....
as the mix heats up, it thickens. you must bring the entire contents "to a boil" essentially to see the final thickened state - the temp is key - if you don't get it hot enough it will not reach a thickened equilibrium. I usually stop stirring and watch to see if big bubble burps come up through the sauce - then you know it is fully up to temp.
you may need to add some liquid to keep it "loose" enough to stir easily. burning the bottom of a white sauce is a no-no, so constant stirring / attention is a good thing.
then adjust the final consistency with milk / liquid.
the "needed" consistency for a dish varies - for example I do a clam&shrimp dish using the white sauce above and adjusting the thickness is easy "right at the end" - it's served over pasta.
for baked macaroni & cheese, I thin it down - because the pasta absorbs a lot of moisture in the bake cycle. if the sauce goes in too thick, the end dish is a pot of cheese glue. I don't use a white sauce in lasagna - but I imagine a similar approach is needed - the sauce needs to be "too thin looking" on assembly to come out "right" after the baking.
Bolognese sauce: a tomato sauce with fresh meat, the one in the recipe it's ok (too mutch garlic!!!!in italy we don't use so mutch garlic!).
Besciamella: it's a cream made of butter, flour and milk.
Mozzarella cheese usally not grated but cut in slices.
And of course the Lasagne pasta; if you want a really good Lasagna prepare yourself the pasta, sadly i don't rember now the recipe so i will not make a mess with a wrong recipe.....
Your recipe is really good, i recommed you to use only the besciamella and the mozzarella cheese in the place of the ricotta\grated parmesan cheese...but you've done a good job.
I've tried baking both lasagne - one using ricotta chees and another bechamel sauce and I prefer the latter. The final difference would be the grated cheeses a combo of parmesan and mozarella.
Thnx for the wonderful recipes also the informative comments too.
Appreciate them.
Just look at American barbecue. It's different in the different states, even if they are in the south and on the east coast.
Also you can reduce the fat from sausage by draining the fat that has rendered out before adding any liquid.
I am from India and there are so many ways to make a single dish as long as the main ingredients are the same each home has it's own spices and methods.
It has Lasagne, tomatoes, meat cheese, just call it American Lasagne and be done with it.
In the ricotta I mix one egg, some parsley and a little salt and pepper.
I've made it before for a crowd, it's easy and delicious, and I generally do a one-and-a-half recipe in a larger pan. To add insult to injury, I add a tub of marscapone to the ricotta layer, the fat-phobic Aussie above probably wouldn't approve. I actually served this to an Aussie friend when she was visiting me, when she got the recipe to cook for a party at home, she said she just couldn't do the marscapone. It kinda makes it, I just eat a smaller piece.
For this round, I just finished making my own ricotta, which was incredibly easy, and will be VERY fresh.
It's not true that no Italian would put ricotta in lasagna, while it IS true that no NORTH Italian would put ricotta in a lasagna. I've read South Italian recipes that contain it. I make a traditional lasagne bolognese with a bolognese sauce and a balsamella sauce and a spinach/saffron pasta that I created, and it's delicious, but it also takes forever (especially if you make your own beef stock for it, which I do...if I'm going to take a day to make a dish, I'm doing it right).
This version is very down, dirty, easy, quick and everyone loves it.
It is probably a merging of the pasticcio to lasagna. Using the some of the pasticcios ingredients to do a lasagna.
lasagna base is bechamel sauce. Vegetarian lasagna adds various vegetables, non vegetarian adds bolognese sauce.
Lasagna is from Emilia, there is no mozzarella there but there is parmigiano.
I have yet to have crew who did not greatly enjoy this lasagna. Combined with a Caesar salad this is a great meal. We all love it.
Try it.
Nick Fortis
Well that's rude. You express disagreement in an uncivil fashion without offering an alternative.
We call such people 'trolls.'
if Nummy actually had any real Italian experience Nummy would know there's at least three major Italian lasagna "methods" with only a few quadzillion variations of "authentic"
this is why we need to downsize the Federal government - as demonstrated in this instance, the Department of Education ain't working - can be eliminated in toto with zero impact.
I do this regularly on offshore yacht deliveries. It is much more work to reheat already cooked lasagna without drying it out. I assemble the lasagna and freeze it directly. I pull it out of the freezer about half a day before it is due to go in the oven and cook as directed in the instructions. My crew are very happy with the result.
Just a quick note to say thank you! : )
I first came across this recipe ten (!!) years ago when you put it up, and I've made it a handful of times since then. It's fantastic! Fine if it's not "authentic Italian" - my family and guests have always devoured it. Last night I even made a smaller vegetarian one on the side and did a separate sauce (onion, garlic, crumbled tofu, finely diced mushroom + the tomatoes plus some oregano). You can find my yummy photos on Instagram @ kk paris (no spaces)
I prefer to use 100% lean organic ground beef and have never considered it "heavy" or "greasy". Many thanks for many years of gustatory pleasure! I've finally copied it into a pdf in case someday when I google Engineer Lasagna, your site no longer exists. : )
All best,
Katherine