Lasagna

Lasagna is so good! Lasagna is so good! Lasagna is good!

You sound fat.

Lushagnghgh

I occasionally watch youtube videos with recipes - I like Chef John on Food Wishes as well as a few queens regularly discussed on DL.

Therefore, youtube offers me random other cooking videos.

I recently saw a video with a woman making a lasagna in a bundt pan - it was both horrifying and fascinating in equal measures.

I LOVE LASAGNA

Can OP count??

Can you r6? Didn’t think so.

Garfield ❤️ lasagna

"I'll say it thrice?!?!"

OP, do you have an archived version of that recipe since it's paywalled, even for regular NYT subscribers...?

There's nothing I like more than lasagne, especially lasagne alla Bolognese.

Bechamel or ricotta????

Lasagna is so good to me

Thank you R11. That was interesting. I've never made lasagne from scratch. I've never used spinach either. I just make regular lasagne and use the dried lasagne noodles and make it using mozzarella, ricotta, and cottage cheese. It always turns out well, but one day I'll try making from scratch. I'd like to make gnocchi, too.

My kind of thread!

[quote]Bechamel or ricotta????

This is DL, so the answer is probably cottage cheese.

EAT. MEAT.

[quote]Bechamel or ricotta????

Bechamel

I can't stand Chef John's voice. I also can't stand how, when his dish is done, he digs into everything with the side of a fork. Use a knife, sometimes, dummy.

Lazy nonna chow.

How hard is it?

Noodles, cheese, red gravy. Done.

Who enjoys veggie lasagna? I like it either with red sauce or cream sauce. Mushroom lasagna sounds so good right now. Or I could just be a fat whore and get the 3 pound tray from Costco which is also good for frozen.

I don't think it's that easy to make. You have to have the right amount of moisture. You don't want it too wet. You don't want the lasagne noodles to be waterlogged.

If you want to make a really good lasagne, you're going to spend time on preparing each of the components.

If anybody knows of a decent low fat lasagna, please post it. One to buy, not one to make, as I'm a lousy cook. One thing I really miss since going on statins and watching cholesterol are dishes like lasagna and fettuccini alfredo.

R7: The OP states "lasagna is nice" FOUR times. He didn't say, "I'll say it thrice more." The words are there four times.

Can’t stand the texture of cottage cheese.

How about a nice pastitsio?

[quote]If anybody knows of a decent low fat lasagna

Why would you want a low fat lasagne? It's not something you eat often.

R26 That is so good. I wish they had a frozen one. They had one long ago but it’s just work to make if you can’t get it close by at a Greek restaurant.

Guinea chow

They even drain the noodles sometimes

People who spell it with an -e also order very expensive wine at restaurants speaking very loudly so other guests will hear that they did.

R30 I'm Italian. I speak the language correctly.

I like lasagna to be 7 layers with geometric dimensions that are absolutely perfect and firm. Mine is incorporated with my homemade concrete.

^Martha

Lasagna can be good as long as you put hard boiled eggs in it. That’s the flava!

r32=The Anal Retentive Chef

Here ya go, R10

The Bolognese one tastes kinda like chili cheese sauce to me.

Bless you, r36

Another vote for lasagne over lasagna. Even the Brits get it right - but it's just too hard for most of us here in Murica.

Lasagna = one sheet of pasta

Lasagne = more than one sheet of pasta

[quote]Bechamel or ricotta?

Ricotta. I know some will claim it not authentic but that's not actually true. My father is from Calabria and they do in fact use ricotta in some parts of southern Italy where most Italian immigrants in the US came from. Bechemel is really a northern thing like you would get in Rome and basically most of Italy.

Also, from Calabria, they add chopped boiled eggs, sometimes meatballs with tomato sauce and sometimes salami or even mild sausage. The meatballs sort of replace the bolognese. So it's generally more meaty with a lot of flavor instead of the norther kind with 15 layers of pasta and bechamel, hardly a spoon full of meat sauce.

Lasagna, Lasagna, you’ve got style!

[quote]So it's generally more meaty with a lot of flavor instead of the norther kind with 15 layers of pasta

R41 The classic Italian lasagne you are talking about with besciamella is traditionally 5 layers of pasta.

I also like the Southern Italian version but it is quite involved and is really reserved for Carnevale. You'll instead find the besciamella version all over Italy.

Yes, I know that, but the Carnevale is mostly what Italians brought to American and then morphed into what Americans think of as classic lasagne. I was joking about the 15 layers with the other kind. My point is Americans like all the filling and not so much pasta that is more common in most of Italy. And back then, ricotta was hard to find so some non-Italians just substituted cottage cheese. Which is absolutely gross. But I still like Carnevale style.

[quote]But I still like Carnevale style.

Well, one of these days I'll attempt to make it. Some long winter weekend.

Problem is most ricotta you find in American supermarkets is grainy and tasteless. I can see why people go for cottage cheese instead.

Maybe that's my problem with ricotta cheese (American here). I've never had a good iteration of it. It does seem grainy and meh.

And I generally love all kinds of cheese, including mild cheeses like fresh mozzarella.

I looked for the recipe to no avail, but there is a vegetarian lasagna, made as any classic lasagna except using cooked pumpkin and Taleggio cheese. So delicious.

I grow and make my own San Marzano tomato sauce so that's what I use in the recipe. Divine.

An Italian-American version