I stand by it. The noodles are either soggy or crunchy half the time, soupy often, it's actually Greek and not Italian in origin, and it's basically a casserole. It's the green bean casserole of pasta.
Ok, I'm calling in a drone strike.
I stand by it. The noodles are either soggy or crunchy half the time, soupy often, it's actually Greek and not Italian in origin, and it's basically a casserole. It's the green bean casserole of pasta.
There's been a shortage of ricotta cheese... which is really weird.
The origin of this fine delicacy is of no matter! Greek, Italian, Martian, I'll eat lasagna no matter where you say it originates from.I stand by it. The noodles are either soggy or crunchy half the time, soupy often, it's actually Greek and not Italian in origin, and it's basically a casserole. It's the green bean casserole of pasta.
Do you put mozzarella over top of those dollops? Personally I use cream cheese and mix it with mozzarella.
She high. Call the treatment center and see if they have a bedOk, I'm calling in a drone strike.
Cottage cheese always seemed like an Iowa way of saving an extra buck on ricotta.
And I prefer it in a glass pan.
Yes, noodle, meat sauce, then cottage and cream cheese, mozzarella
I use both pork sausage and ground beef.
Also I usually mix cottage cheese and ricotta.
I make a HUGE pan full. But it's an all day project and cost some major bucks for all the ingredients.
A minor difference, I do sauce first, then noodle, cheese mix & moz. Probably doesn't matter, but would there be an advantage to your ordering? (I'm willing to test alterations if it improves anything).
(Edit to clarify, in case needed, I'm referring bottom-to-top)
I stand by it. The noodles are either soggy or crunchy half the time, soupy often, it's actually Greek and not Italian in origin, and it's basically a casserole. It's the green bean casserole of pasta.
It would take more than just stacking them on top of each other to make them one. Something would have to bond them together. And even then, I think I would be very conscious of the fact that it was two because of what happens to the bottom and top layers of noodles. The crispiness of the top layer would be entirely inappropriate for a middle layer. Answer: 2.
I stand by it. The noodles are either soggy or crunchy half the time, soupy often, it's actually Greek and not Italian in origin, and it's basically a casserole. It's the green bean casserole of pasta.
The recipe I have has noodles first. I think that gives you a base for scooping out the slices. Mine is NOT soupy. Also, you have to let it rest a bit before serving. I forget the amount of time. Something like 20 minutes I think.A minor difference, I do sauce first, then noodle, cheese mix & moz. Probably doesn't matter, but would there be an advantage to your ordering? (I'm willing to test alterations if it improves anything).
(Edit to clarify, in case needed, I'm referring bottom-to-top)
A minor difference, I do sauce first, then noodle, cheese mix & moz. Probably doesn't matter, but would there be an advantage to your ordering? (I'm willing to test alterations if it improves anything).
(Edit to clarify, in case needed, I'm referring bottom-to-top)
The recipe I have has noodles first. I think that gives you a base for scooping out the slices. Mine is NOT soupy. Also, you have to let it rest a bit before serving. I forget the amount of time. Something like 20 minutes I think.
I haven't made it in several years. Though I have threatened to do so. Now I'm definitely going to have to pull out the recipe and get it done.
I have a metal pan that is specifically designated a lasagna pan. Bigger than your average cake pan and deeper. It's a must have IMHO.
Ok, I'm calling in a drone strike.
Try some aglio e olio, some cacio e pepe.