Lasagna

Mmm, that looks delicious. I'd love a slice.

Bechamel version is the best.

Yes I'd like a taste or seven.

OP, I've never made it with bechamel instead of ricotta. Do the slices hold their shape?

Have you tried making Moussakka OP?

This is the ONE thread I would have agreed with the addition of "Jealous, bitches?"

OP =

If you let it rest 15-20 minutes before cutting it will hold together.

R4 Wasn't he the father of Simba in "The Lion King"?

Baked a huge batch last week. Delicious.

Yes OP I would love a slice.

You can file this under Thirst Trap.

Cheesy deliciousness, but I'll sound like a brass band and smell like a barnyard afterwards.

OP types fat af.

r13 types stupid and cuntescent af.

Give me a small portion, please. Lasagna tends to disagree with my bowels.

It's like spaghetti and meatballs all flattened out.

No, Cowboy - it's so, so much more than that....

Does it reheat well?

Instead of ricotta, I've whisked together cream cheese and egg, along with a little shredded parmesan and parsley. It makes a delicious sweet alternative to ricotta.

I make/assemble it in glass meatloaf dishes and freeze it. I don't cook the noodles first. I love having a freezer full of lasagne. yum!

I love a lasagna thread. Thanks Queens! All your suggestions will result in a delicious creation. best thing about homemade lasagna is how much better it tastes after being refrigerated.

Fat whore bump

Give us your freaking recipe op

OP, if you're interested, the proper word for the dish is "lasagne" with an "e".

Here it is right here. Authentic and from scratch prepared by an old Italian lady with a very thick accent. This is it!

Beautiful! Thank you, OP.

I don't like béchamel. Or Gargamel.

She's Neapolitan...adds hard boiled eggs, semolina, mozzarella....lasagne as it is known throughout Italy does not include those things. Standard lasagne is like the recipe below:

Intetsting, R28

- R25

I use bechamel sauce for my tuna casserole with onions and sweet peppers. It's delicious. I now need to make lasagna.

Thanks for the inspiration, OP.

I'll be the odd one out here and say that I find stuff like Lasagna and Spaghetti extremely bland and basic.

La-shag-na, with lotsh of cheeshe. Papa had the besht reshcipe.

How do we feel about sausage?

I make the Lidia version.

The meat sauce is to die for. The only thing I don’t like is that the sauce calls for pork neck bones. Well they break apart and get lost in the sauce. It’s hell biting into a fucking neck bone. 🤷🏻‍♀️

You can make lasagne without meat sauce. A simple tomato sauce is fine.

Ooh I love the bechamel version, and I am envious.

I grew up with the ricotta and meat kind and the bechamel version was a revelation. I’d rather eat it than dessert.

My MIL used to make a lasagna with hard boiled eggs. I grew to enjoy it, but the first time I ate it I thought I might vomit.

OP, that looks good. I'm envious.

enjoyed the video w/italian grandma, i've never made lasagne crossing the noodles the way she did, always laid them in the same orientation so the next time i made it i'll incorporate that. can't say i'm going to spend the entire day making pasta, the "gravy" and meatballs. i'll use store bought pasta and sauce, and either use seasoned ground beef and i've even used tasty sausage. if i'm going through the trouble of making this, it's definitely with ricotta every time.

R31 sounds like one of those poor souls that lives a life without salt.

Fuck no to hard boiled eggs and/or neck bones.

I need to do this.

We like it r33.

[quote]It’s hell biting into a fucking neck bone.

I feel your pain r34.

The Bechamel recipe is simple and delicious. You can add things like meat or sausage or just serve it as is. I always add to each layer fresh basil and fresh oregano. If you use all fresh ingredients and Reggiano Parmesan,(not that shit in a green can.) you will have a stand out dish. It is decadent but I only fix it once or twice a year.

[quote]I make the Lidia version. The meat sauce is to die for. The only thing I don’t like is that the sauce calls for pork neck bones. Well they break apart and get lost in the sauce. It’s hell biting into a fucking neck bone.

So make a stock with the neck bones and then strain through cheesecloth or fine mesh or a couple layers of paper towel instead of just throwing them into the sauce.

R8 he was called Mufasa 😉

Moussaka is a lovely dish, love making it.

I'll just die if I don't get the recipe.

Lasagna without veggies....I don’t know. No onion at least?

We call it lasagna too though correct Italian is lasagne

Lasagna without veggies....I don’t know. No onion at least?

We call it lasagna too though correct Italian is lasagne

Great idea, R45!

Thanks for the suggestion.

The thought of nutmeg in Italian food turns me off.

We need a culinary thread it is quite nice to read through opinions, recipes and recommendations.

One of my coworkers looked through my Essentials Of Classic Italian Cuisine book and noticed the nutmeg in a recipe, pointed to it and said: "We don't do that, Italian food is supposed to be simple. This has too many ingredients.".

She was Italian, can't remember from which region though.

^^^^ BITD sweet spices(cinnamon, mace, cloves, nutmeg, etc) went into a lot of savory dishes. It started out as a way to disguise food that was not quite fresh, but after awhile subtler amounts were used to add different flavor notes. Remember, if you can actually tell that nutmeg or whatever is in the tomato sauce, too much was used. My grandmother would throw in a clove or two, or a pinch of cinnamon(depending on the amount she was making). She made the best damn gravy I ever tasted.

Chef John, yeah, him again, has a goo, easy lasagna recipe.

I like sliced Italian sausage and fresh mushrooms, both cooked, when I'm building the layers.

I've had lasagna with béchamel and without, I prefer the latter.

As was said above by a few, leftover, cold lasagna is refrigerator gold.

OP's picture kinda looks like a botched spleen resection.

..... gooD, easy lasagna recipe.....

A sprinkle of nutmeg is not unusual in a lot of Italian recipes.

R53 Your friend is wrong.

Nutmeg is a familiar ingredient in lasagne especially in the Emilia Romagna Bologna region. It's not essential however, not all use it or like it.

If you do use it, buy the whole nutmeg, not the ground stuff. Scrape just a couple of shavings. It's really strong and easy to use too much. It should just give an almost imperceptible background flavor.

I've never seen it in the US but in Italy they sell nutmeg in small boxes complete with tiny graters.

R59 if one is to use that better use very very little, the taste is very strong.

A tiny bit is good in a quiche too.

[quote]Nutmeg is a familiar ingredient in lasagne especially in the Emilia Romagna Bologna region. It's not essential however, not all use it or like it. If you do use it, buy the whole nutmeg, not the ground stuff. Scrape just a couple of shavings. It's really strong and easy to use too much. It should just give an almost imperceptible background flavor.

I use it myself, I was just wondering if what my coworker said was true.

Fuck, now I'm 5 recipes into a YouTube hole trying to decide which recipe to make.

R62, are you making the bechamel or ricotta version?

[quote]Remember, if you can actually tell that nutmeg or whatever is in the tomato sauce, too much was used.

Actually, what you can tell is that mistakes were made. The nutmeg goes in the besciamella, not the bolognese.

[quote]Lasagna without veggies....I don’t know. No onion at least?

If you are making lasagne alla bolognese, you [italic]are[/italic] using vegETABLES: onions, carrots, celery, tomatoes.

r64 True, because nutmeg goes so well with dairy dishes. BUT, if you're eschewing the béchamel, as I do, it's gotta' go somewhere.

Italians often make a shortcut version that would make Sandra Lee proud. The prepartion takes minutes.

You have some leftover tomato or meat sauce in the fridge. You have a chunk of parmesan on hand to grate. You buy some prepared besciamella. You buy the lasagna noodles from the pasta shop or supermarket. You cook the noodles. You assemble the layers. And there you are, ready for the oven.

[quote]Actually, what you can tell is that mistakes were made. The nutmeg goes in the besciamella, not the bolognese.

Actually "noce moscato" is often used in the classic bolognese meat sauce.

Lasagne al Pesto is also popular in Italy. No tomato. I love it.

Nobody makes lasagna like my Aunt Connie.

I am one of the chosen few with her recipe, and make it often. Tonight sounds like a perfect night for Italian.

I actually tried this. It is delicious.

R69, I love that version as well.

One of my grandmothers (dad's side) made a version with tiny meatballs in it -- good stuff.

How many pounds did you gain since yesterday OP?

Oh shit... red sauce, white sauce and now green sauce? I think I'm gonna have to make the green one. Pesto is my favorite thing ever.

[quote]Actually "noce moscato" is often used in the classic bolognese meat sauce.

Right you are. Even Marcella uses it in her bolognese. [italic]Grazie per la correzione. E per la traduzione.[/italic]

Anyone have a good recipe for Lasagne al Pesto? Because pesto is crack to me. I can eat it out of the damn jar.

I would layer homemade pasta, homemade pesto, and homemade besciamella, r77.

OMG r78. Get in my belly.

Truth be told - you can make a Lasagna using any sensible ingredients you like. I remember a few days after Easter years ago, someone I was seeing back then cooked an "Hawaiian" Lasagna. Just like the pizza, she put a bunch of leftover ham in it along with the pepperoni and pineapple. It wasn't bad - just different.

There's a recipe for a ham and mushroom lasagne in Marcella's book that I've always wanted to try.

Nothing says "summer fare" like a slab of lasagna! What do you make for a light brunch, OP? Gnocchi?

I make spinach and mushroom with white sauce lasagne and a root vegetable with chicken sausage and parmesan /creme fresh sauce. I basically love anything that comes in lasagne or pizza form.

My Mom wasn't Italian, but she made a wonderful lasagna when tomatoes were in season: layers of cooked tomatoes, cooked spinach, and cheesy bechamel, for an Italian flag motif when the lasagna was served. The spinach was what made it really rich tasting. She experimented with broccoli (not a hit) and zucchini: we played around with the zucchini version so that the final version (with the zucchini lightly browned in olive oil) was really tasty.

well crap, now I want to make a zucchini and yellow squash one.

R85, I've had some good butternut squash lasagne before.

I put that in my roasted root vegetable lasagne r86. and beets, rutabaga, etc. I love just about any squash.