Lasagne - Order of Layers
Jan 12, 2017, 9:15 am
#31
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Italian-American Lasagne noodles are 3/12-4in wide flat pasta with curly edges.
The term Lasagne is used for both the noodle and the dish. I did not realize there was such a difference in what is called Lasagne here and across the pond until I started digging into this. I think you can find the large flat sheets of pasta at specialty shops, but lasagne in America anyways is seen as more of a homestyle comfort food, and specialty food kind of don't fit it's image.
Keep in mind ricotta itself is different over here. For us it comes in containers like oversized yogurt tubs. Yes you can find real ricotta too now, but most people automatically thin the stuff in tubs. That may be why it is viewed more as a special dish in Europe and a home style dish in the US.
The term Lasagne is used for both the noodle and the dish. I did not realize there was such a difference in what is called Lasagne here and across the pond until I started digging into this. I think you can find the large flat sheets of pasta at specialty shops, but lasagne in America anyways is seen as more of a homestyle comfort food, and specialty food kind of don't fit it's image.
Keep in mind ricotta itself is different over here. For us it comes in containers like oversized yogurt tubs. Yes you can find real ricotta too now, but most people automatically thin the stuff in tubs. That may be why it is viewed more as a special dish in Europe and a home style dish in the US.
Jan 12, 2017, 9:46 am
#32
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Jan 12, 2017, 9:56 am
#33
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The horsemeat version is a popular frozen meal.
* It's the future.
Jan 12, 2017, 11:49 am
#34
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Jan 12, 2017, 12:24 pm
#35
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Looks like an "old" England & New England rivalry has started again :P
That sure is one carb heavy meal but I can see the allure during or after a night of heavy drinking.
That sure is one carb heavy meal but I can see the allure during or after a night of heavy drinking.
Jan 12, 2017, 1:42 pm
#36
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This thread got me interested in making some lasagna today. I'm wondering about the several posts saying that the two sauces should be placed together between layers of noodles. My past experience is that this makes them blend into one during cooking and makes the noodles slide around more. What about alternating: meat sauce, pasta, bechemel/ricotta, pasta, meat sauce, pasta, bechemel/ricotta, pasta, meat sauce?
Jan 12, 2017, 2:05 pm
#37
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I think people should start making lasagnas, posting a photo(s) and commenting on their method.
I think the blending depends on how thick/thin the sauces are. I tend to go for a thicker bechamel and a light but not thin meat sauce. It also depends how much sauce and what noodles you're using for the layering. They blend a bit but the flavors are distinguishable.
I think the blending depends on how thick/thin the sauces are. I tend to go for a thicker bechamel and a light but not thin meat sauce. It also depends how much sauce and what noodles you're using for the layering. They blend a bit but the flavors are distinguishable.
This thread got me interested in making some lasagna today. I'm wondering about the several posts saying that the two sauces should be placed together between layers of noodles. My past experience is that this makes them blend into one during cooking and makes the noodles slide around more. What about alternating: meat sauce, pasta, bechemel/ricotta, pasta, meat sauce, pasta, bechemel/ricotta, pasta, meat sauce?
Jan 12, 2017, 3:01 pm
#38
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This thread got me interested in making some lasagna today. I'm wondering about the several posts saying that the two sauces should be placed together between layers of noodles. My past experience is that this makes them blend into one during cooking and makes the noodles slide around more. What about alternating: meat sauce, pasta, bechemel/ricotta, pasta, meat sauce, pasta, bechemel/ricotta, pasta, meat sauce?
I actually like how the meat sauce blends a bit with the ricotta. Separate layers of ricotta and sauce to me doesn't really make a new dish - may as well just have ziti with meat sauce and ricotta in that case. The trick for Ricotta, btw, is to drop a large number of small dollops over the noodle or sauce, so that you don't have to force it around so much.
Jan 12, 2017, 3:33 pm
#40
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I didn't say you had to eat it 
I made a vegetable noodle "lasagna" today as part of my New Years diet but then my neighbor called and invited me over for steaks so off I go to that :P
I made a vegetable noodle "lasagna" today as part of my New Years diet but then my neighbor called and invited me over for steaks so off I go to that :P
Jan 12, 2017, 3:43 pm
#41
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If there's Lasagna, I'm going to eat it.
I don't have an issue with the meat in the lasagna, but the pasta itself. Has lots of additional calories I would've to burn thru.
I don't have an issue with the meat in the lasagna, but the pasta itself. Has lots of additional calories I would've to burn thru.
Jan 12, 2017, 4:22 pm
#42
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Italian-American Lasagne noodles are 3/12-4in wide flat pasta with curly edges.
The term Lasagne is used for both the noodle and the dish. I did not realize there was such a difference in what is called Lasagne here and across the pond until I started digging into this. I think you can find the large flat sheets of pasta at specialty shops, but lasagne in America anyways is seen as more of a homestyle comfort food, and specialty food kind of don't fit it's image.
Keep in mind ricotta itself is different over here. For us it comes in containers like oversized yogurt tubs. Yes you can find real ricotta too now, but most people automatically thin the stuff in tubs. That may be why it is viewed more as a special dish in Europe and a home style dish in the US.
The term Lasagne is used for both the noodle and the dish. I did not realize there was such a difference in what is called Lasagne here and across the pond until I started digging into this. I think you can find the large flat sheets of pasta at specialty shops, but lasagne in America anyways is seen as more of a homestyle comfort food, and specialty food kind of don't fit it's image.
Keep in mind ricotta itself is different over here. For us it comes in containers like oversized yogurt tubs. Yes you can find real ricotta too now, but most people automatically thin the stuff in tubs. That may be why it is viewed more as a special dish in Europe and a home style dish in the US.
Jan 13, 2017, 4:50 am
#43
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Jan 14, 2017, 5:21 am
#45
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The only lasagna I really like is my own.
1) olive oil in the bottom of a heavy deep roasting dish- not a glass baking dish
2) good quality dried (flat) lasagna noodles boiled till just a bit soft in heavily salted water with a bit of olive oil, drained and laid flat (the olive oil in the cooking water will prevent sticking)
3) mixture of good whole milk ricotta, freshly grated granna (no need to use Reggianno in this- just make sure it is good quality granna and grate it fresh) and freshly grated whole milk Mozzarella (I like Polly-O or Trader Joe's but it MUST be whole milk and not the packaged pre-shredded stuff) mixed with egg, parsley, fresh ground pepper, a pinch of cayenne, and some nutmeg
4) Bolognese sauce
5) Mornay sauce made with freshly grated granna
6) lots of freshly grated granna (and you can use the good stuff here) for topping
Layer as you like-but the pasta goes down first in the prepped roasting pan and a good layer of the Mornay sauce is the top layer.
Cover pan with parchment and foil
It goes IMMEDIATELY into a preheated oven- no letting it sit about
When almost done uncover, sprinkle with granna and raise the heat to get a nice top crust . let rest a bit (but only a bit- 20 minutes max) out of the oven. And serve.
Yes- it is a LOT of work and it is expensive. But I only make it once or twice a year. It is a celebratory dish rather than a cheap easy meal.
1) olive oil in the bottom of a heavy deep roasting dish- not a glass baking dish
2) good quality dried (flat) lasagna noodles boiled till just a bit soft in heavily salted water with a bit of olive oil, drained and laid flat (the olive oil in the cooking water will prevent sticking)
3) mixture of good whole milk ricotta, freshly grated granna (no need to use Reggianno in this- just make sure it is good quality granna and grate it fresh) and freshly grated whole milk Mozzarella (I like Polly-O or Trader Joe's but it MUST be whole milk and not the packaged pre-shredded stuff) mixed with egg, parsley, fresh ground pepper, a pinch of cayenne, and some nutmeg
4) Bolognese sauce
5) Mornay sauce made with freshly grated granna
6) lots of freshly grated granna (and you can use the good stuff here) for topping
Layer as you like-but the pasta goes down first in the prepped roasting pan and a good layer of the Mornay sauce is the top layer.
Cover pan with parchment and foil
It goes IMMEDIATELY into a preheated oven- no letting it sit about
When almost done uncover, sprinkle with granna and raise the heat to get a nice top crust . let rest a bit (but only a bit- 20 minutes max) out of the oven. And serve.
Yes- it is a LOT of work and it is expensive. But I only make it once or twice a year. It is a celebratory dish rather than a cheap easy meal.
Last edited by bigguyinpasadena; Jan 14, 2017 at 5:47 am