Since both my husband and I are from Italian decent, it shouldn't be surprising that we both love lasagna.
I make two kinds of lasagna: one with meat and marinara sauce, and one with spinach and Alfredo sauce.
When I have time to do so, I make my own marinara sauce from scratch. Sometimes I don't have time scratch sauce and use one from a jar which can be just as tasty.
When I make meat lasagna, I use a combination of pork sausage and ground beef.
For the cheeses, I usually use a combination of cottage cheese, mozzarella cheese and Parmesan cheese. Other combination of cheese can be used.
I found this video for baking lasagna without first boiling the pasta. I will have to try this some time. I’m not sure I would try this with an Alfredo sauce though.
Other recipes I have found:
In the comment section, please feel free to post your recipe, preference or other comments on lasagna.
I love lasagna. I'm really going to enjoy reading your posts and hope to get some great cooking ideas.
ReplyDeleteMy 2¢…just about any pasta casserole-type dish can be made without first cooking the noodles, including tuna casserole, by just adding a cup of water to the sauce. I’ve done it and do it all the time with lasagna, and I do not use the no-bake shells either, I don't like the taste. I just use regular sauce with an extra cup of water. As a side note, I make a ”garbage lasagna" that everyone loves. I use ricotta, mozzarella, parmesan and cheddar cheeses with ground beef, hot and mild sausage, and pepperoni. It's quite delicious (and weighs about 20lbs when I’m done). It's also very good in a healthier version using turkey meat substitutes, all low-fat cheeses (low fat cottage cheese instead of ricotta) and whole wheat pasta.
ReplyDeleteWhole wheat pastas are wonderful, and I have even made home made lasagna noodles. I will probably be doing an article on tuna casserole because I make it differently than other people. I like your thoughs about mixing meat, the down side to pepperoni for me is the sodium content.
DeleteNo ricotta?!? My short cut is the no-bake noodles. Sauce from a jar is just silly. Once you make this one, you'll never go back (http://allrecipes.com/recipe/worlds-best-lasagna/detail.aspx). The fennel seeds make it. I keep adding a bit more.
ReplyDeleteDr C
Re your comment about fennel, this is why I call it "comparative" we don't all see (taste) things the same way. It's the same with ricotta, I do use it on occassion but really I don't care for it so much. Sauce from a jar is not silly; it's time conservitive. And I might add that I do make my own sauce and use jar sauces occassionally.
DeleteI love lasagna too!
ReplyDeleteAs far as making sauce from scratch goes, I have a simple, quick and healthy recipe for pomodoro. It's all about the tomatoes...Look for real San Marzano plum tomatoes. There are a lot of imitations out there or "in the style of San Marzano" make sure they are the real deal...I have seen them at most supermarkets.
1 yellow onion diced
6 cloves of garlic sliced
3oz fresh basil
1 med can of San Marzano plum tomatoes(I like to hand crush them)
3 oz extra virgin olive oil
This recipe is all about technique and quality ingredients.
In a sauce pot on medium heat cook the garlic until golden brown in the olive oil. Take care not to let any go black or undercooked.
Add the onions and cook until translucent.
Add the basil and stir until bright green(maybe 10 seconds)
Add the tomatoes and bring to a simmer and cook for 15 minutes.
I also like to use uncooked pasta in my lasagna.The pasta then takes on the flavor of the dish as opposed to water which dilutes the flavors you worked so hard on... I use "fresh" pasta when doing so. What I mean by that not the dry pasta but the pliable kind found in the freezer section of your supermarket. Just layer and go.
I agree fennel is an acquired taste...I happen to love it...
Good stuff here!
Bon appetite!
Chef Joey
For meats good suggestions above...
DeleteFor traditional bolognese I use a combo of ground Beef,veal and pork. Ratio 50% beef, 25% veal and pork...
Turkey or ground chicken is just as good I have found that using both light and dark meat produces a better flavor profile and it doesn't come out dry. When using chicken or turkey go with 2/3 dark meat 1/3 light...
These are the ratios I use when making my turkey meatloaf and chicken meatballs...I save that for another time. Off to the restaurant...
Cheers
The Spinach Lasagna with White Sauce sounds absolutely delicious. It is something I normally wouldn't try but after reading it and see how easy it would be to make it is something I might just have to try out!
ReplyDeleteI look forward to reading and discovering new recipes :)