View Topic

Time for more pasta!

Lasagna

That looks great! How long did it take you, my lasagna normally takes hours since I simmer the sauce?

That looks great! How long did it take you, my lasagna normally takes hours since I simmer the sauce?

I was hungry yesterevening and it probably took me less than an hour in total

How many layers of lasagna you got there? Three or four, maybe five? Gotta pump those numbers up! Those are rookie numbers!

But really, looks great.

How many layers of lasagna you got there? Three or four, maybe five? Gotta pump those numbers up! Those are rookie numbers!

But really, looks great.

Those were three, I didn't have more sauce

Spoiler

Here's yet another lasagna. Does this please you more, Gerrick?

Oooh what a beautiful lasagna!

Alright, I'm liking what I'm seeing!

Tip: if you put a little less sauce in between each layer and use a slightly smaller baking dish, then you can fit more layers, and more layers means more goodness. And if you really wanna go pro, try to make your own lasagne noodles so that you can make them reeeally thin and get up to 10 layers (although you'd need to invest in a pasta maker to get it uniformly thin -- speaking of which, I'm gonna need to buy one soon to make a lasagna after seeing all your pics).

But man, 2 lasagnas in 2 weeks? That's my kind of eating!

Ha, implying I post all the lasagnas I make!

I made spaghetti squash with homemade meat sauce for dinner tonight!

pic

I'm no good at taking pictures... T_T

Used spaghetti squash, San Marzano tomatoes (Praise the Mater!), onion, basil, and oregano from the farm where I work as well as ground pork sausage from another farm I traded with at the farmers' market. Was good.

I’m not much of a squash guy, but DAMN that looks amazing. 😍

@Kolya, are you willing to share the recipe on that second lasagna?

@Kolya


Edit: Hmmm.... what’s going on?

@Kolya, are you willing to share the recipe on that second lasagna?

So first, the layering (from bottom to top): sauce, plate, sauce, plate, sauce, bechamel, plate, sauce, bechamel, cheese, and repeat the last four steps as necessary.

The Bechamel sauce is just that; butter, milk (or milk substitute) and flour. Make sure to cook it long enough, as otherwise it'll taste of flour.

The sauce is just minced meat with tomatoes; you can use cut ones or passata. It's not "traditional" (I asked my Italian friend) to add things like rosemary, thyme, whatever, but I just love them too much to miss out on them. Also, obviously, garlic, salt, the usual.

Add: Almost forgot! Of course I give the meat a nice hot time with some onion friends in olive oil

Oooh, you used bechamel sauce instead of the traditional ricotta cheese layer. Have you done a lasagna with and without a bechamel sauce so you can tell me which one is better. I've been planning on changing my recipe by adding bechamel but I wanted a reference before doing it.