I'm Making Lasagna!
Robert Guerrero 
Lasagna noodles
Marcella Hazan's Bolognese
Bechamel
Freshly grated Parmigiano-Reggiano
| by Anonymous | reply 78 | May 23, 2021 4:14 PM |
Don't forget the breakfast sausage!
| by Anonymous | reply 2 | May 18, 2021 9:59 PM |
Have you drained the lasagna?
| by Anonymous | reply 3 | May 18, 2021 10:11 PM |
I don't cook it. I use it dry and it turns out wonderful.
| by Anonymous | reply 4 | May 18, 2021 10:13 PM |
To me, her lasagna recipe is one of the best. I always make the mistake of making my noodles too thin.
| by Anonymous | reply 5 | May 18, 2021 10:13 PM |
Belhamel is key. Not the American way of adding ricotta and mozzarella—the culinary equivalent of a beer-gut and a bad combover.
| by Anonymous | reply 6 | May 18, 2021 10:16 PM |
Oh.
Commercial lasagne.
How nice. I'm sure you'll enjoy it.
Such a lazy dish, after all.
| by Anonymous | reply 7 | May 18, 2021 10:19 PM |
No one, and I mean no one, can make lasagna as delicious as Olive Garden.
| by Anonymous | reply 8 | May 18, 2021 10:20 PM |
[quote] Such a lazy dish, after all.
Ah...no. Lasagna made properly is hardly a 'lazy dish.'
But so few people make it properly.
Just the act of making a proper Bolognese takes hours.
| by Anonymous | reply 9 | May 18, 2021 10:22 PM |
Who is going to eat a pan of lasagne? Just you, fat old whore?
| by Anonymous | reply 10 | May 18, 2021 10:29 PM |
[quote] Who is going to eat a pan of lasagne? Just you, fat old whore?
Wow. Nice of you to ask.
No one is going to eat a "pan of lasagna." But I and my guests will have a portion of lasagna.
Why so angry, R10?
I am not fat. I am not old. And I am not a whore.
| by Anonymous | reply 11 | May 18, 2021 10:39 PM |
R7, what do you mean by "commercial lasagne?"
Do you think that Bechamel is a brand name?
hahahhahahhahahahahahhaa! Oh man, I can't stop laughing.
Try a little Google, R7. And go dry your tears.
| by Anonymous | reply 12 | May 18, 2021 10:41 PM |
R7 is probably eating something out of a can right now.
| by Anonymous | reply 13 | May 18, 2021 10:44 PM |
I just use Rao's sauce and turkey sausage and ground turkey nobody knows the difference. Also, I made it with Bechamel I do prefer it to ricotta
| by Anonymous | reply 14 | May 18, 2021 10:58 PM |
BECHAMEL??????Horrors!!!!!! A Bolognese sauce is fine, any kind of tomato sauce really. I use a simple tomato- basil sauce with a bit of garlic. Grandmother's
Ricotta, mixed primarily with a good quality grated Pecorino Romano, and a lesser amount of Parmesano Reggiano. Never use Mozzarella. Ugh.
Add approximately one egg per pound of ricotta...personally, I'd be careful because too many eggs makes it watery upon baking. OK. Add finely chopped fresh parsley and basil, salt and pepper (remember your cheeses are salty ) and mix it together thoroughly. Taste it to make sure you have the right balance of flavors. Then you spread some sauce on the bottom of your square casserole dish, add a layer of lasagna pasta, then a light smearing of sauce, then the ricotta, then noodles, sauce, ricotta, etc. You know the dill. Loosely cover with tinfoil, loose enough for it to breath. Put it in a 350 degree oven for about 45 -50 minutes. When you remove it. take the foil off and let it rest for 15-20 minutes before serving. Now. Go, and sin no more.
| by Anonymous | reply 15 | May 18, 2021 11:02 PM |
Are you making it with your feet?
| by Anonymous | reply 16 | May 18, 2021 11:09 PM |
R15—God, that sounds like shit.
| by Anonymous | reply 17 | May 18, 2021 11:13 PM |
All of this sounds like a lot of work. I’ll have cocktails until dinner is ready at what, 11 pm?
| by Anonymous | reply 18 | May 19, 2021 12:02 AM |
Are you making it in a crock pot?
| by Anonymous | reply 19 | May 19, 2021 12:16 AM |
I still don’t like the idea of bechamel unless that’s what you’re using to give the noodles moisture. Even then, I’d want Ricotta mixed with cheap parmesan cheese and herbs.
I also prefer bulk Italian sausage to her ground beef, but I love sneaking carrot into the starter. I refuse to understand the nutmeg.
| by Anonymous | reply 20 | May 19, 2021 12:29 AM |
As a fat old whore myself, this thread is making me salivate.
| by Anonymous | reply 21 | May 19, 2021 12:33 AM |
Sandra Lee, ex-girlfriend of New York Governor Mario Cuomo made lasagna on television. She used tomato soup. Mario's mother, Mathilda, said she would never eat it.
| by Anonymous | reply 22 | May 19, 2021 12:44 AM |
None of Sandra Lee’s food was made for eating; it was made for people who drink their calories.
| by Anonymous | reply 23 | May 19, 2021 1:10 AM |
But who could forget Sandra's Kwaanza Cake?!? It's a true classic of the jandra.
Offsite Link| by Anonymous | reply 24 | May 19, 2021 1:20 AM |
{quote] It's a true classic of the jandra. — R24
R24, what the fuck is a jandra?
| by Anonymous | reply 25 | May 19, 2021 1:23 AM |
The "jandra" is an old Datalounge word meaning "genre".
I believe it came about many years ago when we were mocking a strapping but dim young lad on "American Idol" and "jandra" was his pronunciation, which then became our pronunciation. His name may have been Ace, but I won't swear to it.
If any other old timers have anything to add or correct in my recollection, please feel free.
| by Anonymous | reply 26 | May 19, 2021 1:30 AM |
r26 I believe it was Bo Bice.
| by Anonymous | reply 27 | May 19, 2021 1:51 AM |
You need to use Miracle Whip and Cheez-Whiz instead of parmigiano and bechamel. And Jimmy Dean breakfast sausage.
| by Anonymous | reply 28 | May 19, 2021 1:53 AM |
[quote] Ah...no. Lasagna made properly is hardly a 'lazy dish.'
[quote] But so few people make it properly.
Oh Mary: yours is a high and lonely destiny!
| by Anonymous | reply 29 | May 19, 2021 1:55 AM |
Bechamel in lasagna sounds gross.
| by Anonymous | reply 30 | May 19, 2021 5:05 AM |
Are you making 100 hour lasagna?
Offsite Link| by Anonymous | reply 31 | May 19, 2021 5:14 AM |
Charlotta making lasagna with me above the clouds…
Offsite Link| by Anonymous | reply 32 | May 19, 2021 5:24 AM |
You're supposed to mix the bechamel with the ragu (meat sauce) to make a rose-like sauce. It isn't applied in separate layers.
| by Anonymous | reply 33 | May 19, 2021 5:44 AM |
Bechamel in lasagna is soooo much better than heavy ricotta.
| by Anonymous | reply 34 | May 19, 2021 5:48 AM |
[quote] None of Sandra Lee’s food was made for eating; it was made for people who drink their calories.
Her drinks / cocktails looked so blah as well. Flavored vodkas, bunch of sweet liqueurs, etc.
| by Anonymous | reply 35 | May 19, 2021 5:50 AM |
People who use ground turkey in their meat sauce are assholes. You aren’t fooling anyone and it does not taste as good .I had a neurotic anorexic friend who used to put in ground turkey in her shitty sauce and she sucked .
| by Anonymous | reply 36 | May 19, 2021 9:16 AM |
This thread is useless without pics.
| by Anonymous | reply 37 | May 19, 2021 9:31 AM |
OP forgot to ask: jealous, bitches?
| by Anonymous | reply 39 | May 19, 2021 2:33 PM |
[quote] Bechamel in lasagna sounds gross.
Not as gross as you.
| by Anonymous | reply 40 | May 19, 2021 2:37 PM |
And you do NOT mix the béchamel with the sauce. You definitely do not do that.
| by Anonymous | reply 41 | May 19, 2021 2:39 PM |
I said 'yes' to everything.
Offsite Link| by Anonymous | reply 42 | May 19, 2021 2:43 PM |
[quote] And you do NOT mix the béchamel with the sauce.
Gravy!
| by Anonymous | reply 43 | May 19, 2021 4:23 PM |
When does one add the cottage cheese??
| by Anonymous | reply 44 | May 19, 2021 4:29 PM |
Bechamel is lovely. Also green lasagna such as a pesto , or spinach leek is fabulous. Some of you know it alls are ridiculous. My Step mother is from Rome btw and owned successful Italian place in NYC and she would throw a Raos , ground turkey lasagna in your calorie counting face. Lasagna can be eaten every once in awhile it won’t kill you. You don’t have to turn it into a low cal garbage.
| by Anonymous | reply 45 | May 19, 2021 4:36 PM |
Lots of edge and bullying going on on several threads on DL, I've noticed this in the past week or so. Yes some of it is the trolls who come to disrupt, but some of it is just aggressive, mean, people. Do you feel powerless? Do you miss Trump? He did keep us focused.
| by Anonymous | reply 46 | May 19, 2021 4:45 PM |
OP- You're making- Your self into a FAT WHORE
| by Anonymous | reply 47 | May 19, 2021 4:47 PM |
Next time try pastitsio--sort of a Greek version of Lasagne. You need a bechamel and a meat sauce.
Offsite Link| by Anonymous | reply 48 | May 19, 2021 5:01 PM |
I can make lasagna with dry lasagna pasta? How does that work?
| by Anonymous | reply 49 | May 19, 2021 5:06 PM |
You know how I make lasagna? I take it out of the box and put it in the microwave.
| by Anonymous | reply 50 | May 19, 2021 5:09 PM |
No boil lasagna is a thing r49
| by Anonymous | reply 51 | May 19, 2021 5:09 PM |
R51 Yes, I've seen no boil lasagna. I had heard 'regular lasagna' could also be used dry, not boiled and was curious if that was a thing.
| by Anonymous | reply 52 | May 19, 2021 5:12 PM |
Pastitsio is similar to moussaka which uses layers of ground seasoned lamb, roasted slices of egg plant, thinly sliced potatoes and... BECHAMEL sauce.
| by Anonymous | reply 53 | May 19, 2021 5:20 PM |
[quote] I can make lasagna with dry lasagna pasta? How does that work?
As posters have said, you can buy "no-boil" lasagne. I have used regular lasagne, uncooked, as well. You have to pay attention to the amount of moisture in the other elements of your dish, though. (Make sure there's enough moisture; the water that goes into your dry noodles has to come from your other ingredients.)
I've also poured hot tap water into the lasagne pan and pre-soaked my noodles (in the pan) just for a bit (maybe 30 minutes). That works as well.
| by Anonymous | reply 54 | May 19, 2021 6:20 PM |
[quote]And you do NOT mix the béchamel with the sauce. You definitely do not do that.
He said, Marcella Hazan's recipe... I guess if it's his own recipe with her sauce then maybe not, but she mixes it in her recipe.
When I've ordered it from an Italian... catering/deli here in Canada it comes with the sauce mixed and it was fine.
| by Anonymous | reply 55 | May 19, 2021 7:20 PM |
You use tomato sauce for lasagna.
And a ricotta on one level, ground beef for the other.
And where the fuck is the mozzarella OP? Parmigiana is a poor substitute.
Which Ina Garten book did you get that from?
| by Anonymous | reply 56 | May 19, 2021 9:59 PM |
Who puts mozzarella in Lasagne? Is that an Indiana thing?
| by Anonymous | reply 57 | May 19, 2021 10:03 PM |
You certainly can combine the meat sauce with the bechamel. However I think it's nicer layered.
Ricotta in lasagna is a Southern Italian thing for Carnevale and Christmas.
They even put hard boiled eggs in their lasagne, sausage, salami, mozzarella...whatever.
But lasagne all through Italy, the standard dish is made with bechamel. Decades of living in Italy and believe it or not, I never encountered lasagne made with ricotta.
And you only have about 5-7 layers..it's not stacked high like you see in the US... and it's intended mainly as a first course. Not the main meal but people often do eat it that way with maybe a salad afterward.
White versions are popular too. Pesto lasagne is big. And lasagne made with crepes rather than sheets of pasta. All good.
But anyway, make it however you like . Why not?
Offsite Link| by Anonymous | reply 58 | May 19, 2021 10:21 PM |
Okay, ready?
Only ASSWIPES put mozzarella in lasagne.
Same with ricotta.
| by Anonymous | reply 59 | May 20, 2021 1:12 AM |
Cheap mozzarella is a horrible cheese and American cheap mozzarella is the worst of the worst.
| by Anonymous | reply 60 | May 20, 2021 1:23 AM |
R59. Sorry but ricotta and mozzarella is genuinely a southern Italian thing.
Not common throughout Italy where the bechamel version is the standard. It is specific only to certain regions during holidays. But it does exist.
Here's a traditional recipe for "Lasagna napoletana di Carnevale "
If you can't understand the ingredient list, Google Translate is your friend.
Offsite Link| by Anonymous | reply 62 | May 20, 2021 2:38 AM |
My Italian Grandmother always mixed ricotta with eggs, finely chopped basil and parsley, and grated Romano cheese. She'd throw in a bit of Parmesan too, but please know the cheese came directly from Italy, via the Italian store. It was the real stuff. We lived in an Italian neighborhood. People on the East coast will know what I mean. The Italian store did not resemble Eataly. It was cramped and it had big wooden barrels of salted cod sheets of it, and briny olives, and all kinds of cheese, sausages and Salami etc. You had a choice of getting ricotta made with goat's milk or cow's milk. I loved to walk there with my Aunt Rosie. They had Italian Bread and cookies too.
| by Anonymous | reply 63 | May 20, 2021 2:54 AM |
I want to try a mushroom and ham one as mentioned in Hazan's original book.
| by Anonymous | reply 64 | May 20, 2021 4:48 AM |
One doesn’t cook; one has others cook.
| by Anonymous | reply 65 | May 20, 2021 6:23 AM |
A recipe for the best lasagna ever!
Offsite Link| by Anonymous | reply 66 | May 20, 2021 9:02 PM |
I make my stuffed cabbage like a lasagna. Instead of filling the cabbage leaves and rolling them I layer them like a lasagna.
| by Anonymous | reply 67 | May 20, 2021 9:32 PM |
ME TOO! RETRIEVE THE HAMBURGER HELPER AL!
| by Anonymous | reply 68 | May 20, 2021 9:37 PM |
R67- That is genius. Doing that!
| by Anonymous | reply 69 | May 20, 2021 9:38 PM |
Jesus. The Pioneer Woman? Really?
| by Anonymous | reply 70 | May 20, 2021 9:38 PM |
r57 And you can reverse that by rolling up your lasagne noodles instead of layering them. There are lots of recipes for rolled lasagne out there.
Offsite Link| by Anonymous | reply 71 | May 20, 2021 9:40 PM |
R70- She's not really a pioneer!
| by Anonymous | reply 73 | May 20, 2021 9:45 PM |
Lasagna doesn't agree with my bowels.
I shall eat as little as possible.
| by Anonymous | reply 75 | May 20, 2021 10:00 PM |
[quote]When does one add the cottage cheese??
Mom? Mom?
| by Anonymous | reply 76 | May 20, 2021 10:05 PM |
[quote] Cheap mozzarella is a horrible cheese and American cheap mozzarella is the worst of the worst.
Can't be worse than last night's trick with all that smegma. I coulda made grits!
| by Anonymous | reply 77 | May 23, 2021 3:46 PM |
Nigella Lawson's new cookbook has her the recipe for her version, which people rave about on Twitter. She admits that it's not genuine, just good.
Offsite Link| by Anonymous | reply 78 | May 23, 2021 4:14 PM |
