Making Lasagna.........?!
So i am making Lasagna this weekend (which i have made many many times) however i want to make it authentic!. i am going to be making the sauce from scratch!. also i was looking at a recipe on the food network and they mix 3 eggs into the Ricotta before putting it into the lasagna!.!.!.has anyone heard of that before!? i have had it with egg on top but never mixed in!. Does anyone have any authentic recipes for me!? oh and how does everyone feel about the lasagna noodles that you don't have to boil!? i have never used them before until my bf told me that it works very well!. I tried them twice!.!.!. once it was really great and moist and the second time it took a while for the noodles to get soft!.Www@FoodAQ@Com
Answers:
I had a dear friend that was born in Tuscany, and showed me how to make a lasagna there!. You make a basic bechamel sauce, with equal parts butter, and flour, then add whole milk and a touch of nutmeg!. Season that with salt and pepper!.
Then she would make a traditional bolognese tomato sauce with ground beef, onion, carrots!.
There is actually no ricotta or mozzarella in an authentic lasagna!. You layer the noodles, bolognese sauce, bechamel, and lots of grated pamagiana-reggiano cheese!. It's an excellent lasagna!.
As for the no-cook noodles!.!.!.they are the next best thing to sliced bread!. Saves so much time!.Www@FoodAQ@Com
Then she would make a traditional bolognese tomato sauce with ground beef, onion, carrots!.
There is actually no ricotta or mozzarella in an authentic lasagna!. You layer the noodles, bolognese sauce, bechamel, and lots of grated pamagiana-reggiano cheese!. It's an excellent lasagna!.
As for the no-cook noodles!.!.!.they are the next best thing to sliced bread!. Saves so much time!.Www@FoodAQ@Com
I always put an egg, parmesan, oregano, thyme, sage, rosemary, pepper and garlic in my ricotta!. I do this the night before I make the lasagna and keep it in the fridge!. I've it with egg beaters and low-fat or no-fat drained cottage cheese for health reasons too!. It makes the ricotta or cottage cheese bind and taste good!. It also helps it not fall apart!. also you don't need a lot of it, because it is so rich!.Www@FoodAQ@Com
you need egg pasta sheets
ragout (which is our typical meat sauce)
besciamella (a sauce made with milk, butter, flour, salt and nutmeg)
and parmesan cheese
boil the pasta sheets for a very short time, one by one!.
each sheet has to be put then in cold water and dried with a clean dishcloth!.
take the baking tin, put some ragout in the bottom then pasta sheets, besciamella, ragout and parmesan till the tin is filled!.
if you want the crispy effect end the tin with a layer of pasta and small pieces of butter!.
Www@FoodAQ@Com
ragout (which is our typical meat sauce)
besciamella (a sauce made with milk, butter, flour, salt and nutmeg)
and parmesan cheese
boil the pasta sheets for a very short time, one by one!.
each sheet has to be put then in cold water and dried with a clean dishcloth!.
take the baking tin, put some ragout in the bottom then pasta sheets, besciamella, ragout and parmesan till the tin is filled!.
if you want the crispy effect end the tin with a layer of pasta and small pieces of butter!.
Www@FoodAQ@Com
I won't question the authenticity, but I can't imagine a lasagna without Ricotta!. As per recipe (on the box) eggs are blended in the ricotta!.
Silly me -- I thought that was the 'authentic recipe'!. hehe
I prefer the 'no- boil' sheets by Barilla!. I don't notice any change in taste or texture, but it's makes preparation much easier!.
The method provided in the link below sounds good and I don't see ricotta mentioned!. Good luck!
Www@FoodAQ@Com
Silly me -- I thought that was the 'authentic recipe'!. hehe
I prefer the 'no- boil' sheets by Barilla!. I don't notice any change in taste or texture, but it's makes preparation much easier!.
The method provided in the link below sounds good and I don't see ricotta mentioned!. Good luck!
Www@FoodAQ@Com
http://www!.foodbuzz!.com/recipes/509416-l!.!.!.Www@FoodAQ@Com
I add eggs to the ricotta cheese!. It binds the cheese a bit!. You really can not tell there are eggs in the cheese!.
I have made the "No Boil" lasagna twice before also!. Once it came out OK the other time it didn't!. It does not take that long to boil some noodles so I have given up on the no boil ones!. I want something that will turn out good each time!. You have to make sure you add enough liquid to be sure the noodles have enough to absorb and get soft!.
I make my sauce by adding a lot of extras to a jar of Classico pasta sauce to give me a starting point!. I add meat, beef and sausage, onions, mushrooms, and peppers (I have made sauce from "scratch" and my husband never liked it all that much so why take the extra time) Sometimes I add spinach to the ricotta mixture!.
By the time it is all put together you have an incredible dish!.
Ricotta cheese, mozzarella, a sprinkling of romano or Parmesan!. Oh heaven on a plate!.Www@FoodAQ@Com
I have made the "No Boil" lasagna twice before also!. Once it came out OK the other time it didn't!. It does not take that long to boil some noodles so I have given up on the no boil ones!. I want something that will turn out good each time!. You have to make sure you add enough liquid to be sure the noodles have enough to absorb and get soft!.
I make my sauce by adding a lot of extras to a jar of Classico pasta sauce to give me a starting point!. I add meat, beef and sausage, onions, mushrooms, and peppers (I have made sauce from "scratch" and my husband never liked it all that much so why take the extra time) Sometimes I add spinach to the ricotta mixture!.
By the time it is all put together you have an incredible dish!.
Ricotta cheese, mozzarella, a sprinkling of romano or Parmesan!. Oh heaven on a plate!.Www@FoodAQ@Com
I do not use eggs, or ricotta!. (allergy to ricotta)
Penny's Lasagna (award winning and doctor approved for flavor)
1 small tub cottage cheese
2 cup shredded mozzarella cheese
2 cup shredded parmesan (not the powdered cheers)
2 cup shredded italian 5 cheese
1 table spoon oregano
Mix it together real well and put in!.
I never heard of Lasagna having alfredo sauce in it unless it is vegetable lasagna!.
for meat
1 pound ground beef
1/2 pound ground turkey
1/2 pound ground pork
1/2 pound ground veal (if I can find it other wise leave out)
brown all the meats together with 1 onion diced, 3 cloves garlic diced
do not cook the noodles!.!.!.!.!. they will cook enough in the pan!.
sauce
2 large cans tomato sauce
1 can tomato paste
1 can diced tomatoes
1 can diced mushrooms
salt, pepper, oregano, thyme, rosemary, dash of chili powder,
(chili powder just gives it a hint of flavor)
spray pan with pam!.
place a layer of raw noodles in
put sauce over the noodles
sprinkle meat then cheese on top!.
continue layering like that till you have about 4 layers!.
put remaining sauce on top of the noodles, and sprinkle with reaming cheese (if you do not have any cheese left, put 1 cup shredded mozzarella on top)
cover with foil
bake for 3 hours on 300 degrees!.
Www@FoodAQ@Com
Penny's Lasagna (award winning and doctor approved for flavor)
1 small tub cottage cheese
2 cup shredded mozzarella cheese
2 cup shredded parmesan (not the powdered cheers)
2 cup shredded italian 5 cheese
1 table spoon oregano
Mix it together real well and put in!.
I never heard of Lasagna having alfredo sauce in it unless it is vegetable lasagna!.
for meat
1 pound ground beef
1/2 pound ground turkey
1/2 pound ground pork
1/2 pound ground veal (if I can find it other wise leave out)
brown all the meats together with 1 onion diced, 3 cloves garlic diced
do not cook the noodles!.!.!.!.!. they will cook enough in the pan!.
sauce
2 large cans tomato sauce
1 can tomato paste
1 can diced tomatoes
1 can diced mushrooms
salt, pepper, oregano, thyme, rosemary, dash of chili powder,
(chili powder just gives it a hint of flavor)
spray pan with pam!.
place a layer of raw noodles in
put sauce over the noodles
sprinkle meat then cheese on top!.
continue layering like that till you have about 4 layers!.
put remaining sauce on top of the noodles, and sprinkle with reaming cheese (if you do not have any cheese left, put 1 cup shredded mozzarella on top)
cover with foil
bake for 3 hours on 300 degrees!.
Www@FoodAQ@Com
World's Best Lasagna -- Eggs mixed in - YES that is how I always make it!.
It takes a little work, but it is worth it
INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6!.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned!. Stir in crushed tomatoes, tomato paste, tomato sauce, and water!. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley!. Simmer, covered, for about 1 1/2 hours, stirring occasionally!.
Bring a large pot of lightly salted water to a boil!. Cook lasagna noodles in boiling water for 8 to 10 minutes!. Drain noodles, and rinse with cold water!. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt!.
Preheat oven to 375 degrees F (190 degrees C)!.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish!. Arrange 6 noodles lengthwise over meat sauce!. Spread with one half of the ricotta cheese mixture!. Top with a third of mozzarella cheese slices!. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese!. Repeat layers, and top with remaining mozzarella and Parmesan cheese!. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese!.
Bake in preheated oven for 25 minutes!. Remove foil, and bake an additional 25 minutes!. Cool for 15 minutes before serving!.
Www@FoodAQ@Com
It takes a little work, but it is worth it
INGREDIENTS
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6!.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned!. Stir in crushed tomatoes, tomato paste, tomato sauce, and water!. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley!. Simmer, covered, for about 1 1/2 hours, stirring occasionally!.
Bring a large pot of lightly salted water to a boil!. Cook lasagna noodles in boiling water for 8 to 10 minutes!. Drain noodles, and rinse with cold water!. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt!.
Preheat oven to 375 degrees F (190 degrees C)!.
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish!. Arrange 6 noodles lengthwise over meat sauce!. Spread with one half of the ricotta cheese mixture!. Top with a third of mozzarella cheese slices!. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese!. Repeat layers, and top with remaining mozzarella and Parmesan cheese!. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese!.
Bake in preheated oven for 25 minutes!. Remove foil, and bake an additional 25 minutes!. Cool for 15 minutes before serving!.
Www@FoodAQ@Com
Aubergine is nice, also a touch of peri peri ( not both in one meal )
I always use the dry one if not making myself, works great!.
I make up 6 or 8 at a time and freeze
I bought these glass dish/bowls with plastic lids that work a treat!.
Have you tried making " Moussaka ", something different!.
Not heard of egg mixed in,but it does sound more like a Moussaka that way!.
I also put shredded carrot in, was a way to get kids to eat veg and bulks the mix!., as less cost per portion!.
I use any cheese!. last time i even put in cottage cheese!.Www@FoodAQ@Com
I always use the dry one if not making myself, works great!.
I make up 6 or 8 at a time and freeze
I bought these glass dish/bowls with plastic lids that work a treat!.
Have you tried making " Moussaka ", something different!.
Not heard of egg mixed in,but it does sound more like a Moussaka that way!.
I also put shredded carrot in, was a way to get kids to eat veg and bulks the mix!., as less cost per portion!.
I use any cheese!. last time i even put in cottage cheese!.Www@FoodAQ@Com
Authentic lasagna doesn't have ricotta in it! It is made with green lasagna pasta sheets, a red sauce, and a white sauce!.
So I would make your red sauce, make this white sauce (http://allthingsitalianinmt!.wordpress!.co!.!.!. use the no-boil sheets [because they are thin and flat they act more like fresh lasagna sheets] and your favorite italian cheeses!.
Buon Appetito!Www@FoodAQ@Com
So I would make your red sauce, make this white sauce (http://allthingsitalianinmt!.wordpress!.co!.!.!. use the no-boil sheets [because they are thin and flat they act more like fresh lasagna sheets] and your favorite italian cheeses!.
Buon Appetito!Www@FoodAQ@Com