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.
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.
I encountered that the previous time I made it. 3 stores, all out. It was still Christmas season, a popular lasagna time, but even so i've almost never had trouble finding it.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.
Yes, noodle, meat sauce, then cottage and cream cheese, mozzarellaDo 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.
Has to be glass pan.Cottage cheese always seemed like an Iowa way of saving an extra buck on ricotta.
And I prefer it in a glass pan.
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).Yes, noodle, meat sauce, then cottage and cream cheese, mozzarella
The trick is to make 5-6 lasagnas at a time and freeze them uncooked.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.
This is my layer order too. Plus I like to put different cheeses on the top and some fresh basilA 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)
You are the green bean casserole of mods.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.
Lasagna and green bean casserole are excellent. Delete your account and make me mod.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)
I put some sauce on bottom to start. Idk if it matters after that. Maybe sauce and cheese hides the curd some people notice? I've honestly never been like oh there's curds. Cream cheese, yes, but I love that.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 put very light layer of sauce to keep bottom noodles from sticking without them tasting like oil or cooking sprayThe 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.
Meh. Even chefs agree with me:Ok, I'm calling in a drone strike.
That reads like an excerpt from a Hemingway short story.Try some aglio e olio, some cacio e pepe.